FLAVORS OF NEW ORLEANS

November 19-25

RESTAURANT LE LIMUN
Hotel Hermitage Monte-Carlo

Following last February's successful Flavors of Monaco in New Orleans, Executive Chef Pete Page of the NOPSI Hotel New Orleans and Monte-Carlo SBM’s Executive Chef Benoît Witz reunite at the Hotel Hermitage to collaborate on daily lunch menus with a New Orleans flair.


​​BENOIT WITZ
Executive Chef, Hotel Hermitage Monte-Carlo


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Witz started his career in the 80s as a Commis Chef in Paul Bocuse’s restaurant in Lyon. Shortly after his time there, he pursued work at Pré Catelan in Paris before becoming a founding member of the Louis XV – Alain Ducasse à l’Hôtel de Paris in 1987. He spent three years getting to know and eventually falling in love with this intricate yet essential cuisine.

He continued his apprenticeship at the Résidence de La Pinède in Saint-Tropez, and then in Lucien Barrière’s Restaurant in Menton before returning to the Louis XV – Alain Ducasse à l’Hôtel de Paris from 1993 to 1995.
After spending a year as a Sous-chef in Vallon de Valrugues in Saint-Rémy de Provence, Alain Ducasse appointed Witz as Chef at the Bastide de Moustiers in 1996, where he stayed for the next four years.

For the reopening of the Hostellerie de l’Abbaye de la Celle in 1999, Witz, the heart and soul of the restaurant, used his skilled technique to bring in a unique sunny styled cuisine.
The restaurant was rewarded with a Michelin star in 2006 and has held the title since.

Chef Witz joined the Hotel Hermitage Monte-Carlo, and its Michelin-starred restaurant Le Vistamar, in 2016.
​​PETER PAGE
Executive Chef, NOPSI Hotel New Orleans
 

   











A Midwest native, Chef Pete’s cooking career began in 1997 – in the pantry of Harry’s Uptown Supper Club in Manhattan Kansas.   He excelled through their kitchens and then set out on his own as the chef of a privately owned restaurant, CocoBolo’s Wood Fired Grill and Cantina, exploring Regional Mexican and Las Cruces style Tex-Mex inspired cuisines.
The opportunity to work at the Hyatt Regency Kansas City’s renowned Peppercorn Duck Club came two years later and Chef Pete found himself working through the many stations of a new kitchen.  In this fine dining restaurant patronized regularly by celebrities, dignitaries and world leaders, Chef Pete excelled in techniques of handling high-end foods such as foie gras, caviar, fresh truffles and Wild Game. He became an accomplished saucier and mastered the grill.

These accomplishments under his belt, Chef Pete looked once again to stretch his culinary skills and took a position with Kansas City’s premier caterer, Eddy’s Catering.  This experience let to the next phase of his career, as the Banquet Chef for the Beau Rivage Resort and Casino – MGM Mirage’s $750 Million resort on the Gulf Coast.

​After a year in Colorado opening a Steak House for a premier Casino Group, post Katrina found Chef Pete at the Ritz Carlton New Orleans as the Banquet Chef and part of that prestigious property’s re-opening team. Pete then moved to the Executive Chef position at the Royal Sonesta followed by 4 years as Executive Chef for Chef John Folse, CEC, AAC, where he was fully immersed in authentic Cajun and Creole Cuisines.
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