photo galleries

Chef Jeffrey Everts and Pastry Chef Catherine Rodriguez of Olivette at the Houstonian Hotel, Club, and Spa - Houston, TX

Steak Tartare on a Himalayan Salt Block, Fried Quail Egg, Whole Grain Mustard Aioli, White Anchovies, Caper Berries, Shallot Jam, Watercress, and Parmesan Cheese Toasts

Bouillabaisse with Shrimp, Crab, Mussels, Sea Bass, Cherry Tomatoes, Celery, Tomato-Saffron Broth and Sliced Baguette with Rouille

Liberty Farms Duck Breast with Currant Sauce, Braised Cabbage, Duck Confit, and Baked Sweet Potato Puree

Valrhona Chocolate and Caramel Nomawaka with Caramel Ganache, Devil’s Food Cake, Hazelnut Ice Cream, Caramelized Hazelnuts, Tempered Valrhona Chocolate, and a Hazelnut Tuile

Chef Jeffrey Everts of Olivette at the Houstonian Hotel, Club, and Spa – Houston, TX

Pastry Chef Catherine Rodriguez of Olivette at the Houstonian Hotel, Club, and Spa – Houston, TX

Olivette at the Houstonian Hotel, Club, and Spa – Houston, TX

Steak Tartare on a Himalayan Salt Block, Fried Quail Egg, Whole Grain Mustard Aioli, White Anchovies, Caper Berries, Shallot Jam, Watercress, and Parmesan Cheese Toasts

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Steak Tartare on a Himalayan Salt Block, Fried Quail Egg, Whole Grain Mustard Aioli, White Anchovies, Caper Berries, Shallot Jam, Watercress, and Parmesan Cheese Toasts

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Bouillabaisse with Shrimp, Crab, Mussels, Sea Bass, Cherry Tomatoes, Celery, Tomato-Saffron Broth and Sliced Baguette with Rouille

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Bouillabaisse with Shrimp, Crab, Mussels, Sea Bass, Cherry Tomatoes, Celery, Tomato-Saffron Broth and Sliced Baguette with Rouille

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Liberty Farms Duck Breast with Currant Sauce, Braised Cabbage, Duck Confit, and Baked Sweet Potato Puree

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Valrhona Chocolate and Caramel Nomawaka with Caramel Ganache, Devil’s Food Cake, Hazelnut Ice Cream, Caramelized Hazelnuts, Tempered Valrhona Chocolate, and a Hazelnut Tuile

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Valrhona Chocolate and Caramel Nomawaka with Caramel Ganache, Devil’s Food Cake, Hazelnut Ice Cream, Caramelized Hazelnuts, Tempered Valrhona Chocolate, and a Hazelnut Tuile

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Valrhona Chocolate and Caramel Nomawaka with Caramel Ganache, Devil’s Food Cake, Hazelnut Ice Cream, Caramelized Hazelnuts, Tempered Valrhona Chocolate, and a Hazelnut Tuile

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