Issue link: https://digital.copcomm.com/i/6221
38 / the tasting panel / january–february 2010 tures, sometimes as long as 24 hours. Airtight plastic bags are placed in hot water well below boiling point. A higher temperature broiler has been installed to cook steaks "quicker and better," notes Mortensen, "with a seared crust on the outside. The new broiler is more efficient and saves energy for our green movement here at Paris Las Vegas." Explaining the hotel's philosophy of kaizen, a Japanese movement that can be translated as "continuous improvement," Mortensen remarks that this principle governs the con- tinual refinement of all functions of the resort hotel and applies to everyone involved, from insiders to guests, from top management to entry-level employees. With 18 fine-dining food ser- vice areas to oversee at Paris and Bally's (including the upwardly expanded separate banquet kitchen), Mortensen faces everyday realities of what works and what gets cut. Late to Bed, Early to Rise What's new at Mon Ami Gabi, the Parisian bistro with the best view on the Strip? Breakfast. While most of France sips coffee and munches on croissants during their petit déjeuner, early risers—or very late revelers—in Las Vegas are Responsible for the wines of Georges Duboeuf reaching all-important North American markets, Yann Bourigault wears many chapeaux. As our host at Paris Las Vegas for the Beaujolais Nouveau kick-off and celebrations, Yann accompanied us from venue to venue, introducing us to chefs and somms throughout the resort hotel property. During "Wine 101," Bourigault talked to a room full of wine newbies at Les Artistes, describing everything from crus to carbonic maceration. He also was our main guest on "The Taste Buds" radio show on KABC 790 Los Angeles. Yann works closely with Duboeuf importer W. J. Deutsch & Sons Ltd., the winery's exclusive importer for the U.S. And, of course, he's always in close contact with the Georges Duboeuf winemaking team and the compa- ny's numerous domaines and family partners. Meet yann bourigault ExPort dirEctor, nortH aMErica for Les Vins GeorGes duboeuf Assistant Executive Chef Kurtess Mortensen oversees the fine dining venues at Paris and Bally's. VEGaS