Olivier Dubreuil

Vice-President Culinary Operation,

The Venetian & Palazzo Hotel In Las Vegas

Our Chef

Olivier Dubreuil was born in Rochefort, a coastal town northwest of Bordeaux, France. At a very young age, Olivier was instilled with respect and enthusiasm for cooking. His grandmother’s garden was his market and he began creating family meals from the quality and freshness found there.

Since 2005 Chef Olivier has led the team for the Venetian Palazzo Hotel Resort. He has been featured on “Behind the Bash” and “The World’s Busiest Hotel”.

" Sharing our Passion and Transmetting our Know-How this is the vocation of our chefs."

- Olivier Dubreuil -

"Rice Less" Butternut Risotto

This Recipe is 100% Vegan

Rice Less Risotto by Olivier Dubreuil

Yields 4 Servings:

Tofu Cream:
Firm Tofu 18 Ounces 500 Grams
Water 5 Ounces 140 Grams
  1. Place the tofu in a blender with the water and mix it until you are getting a creamy texture.
Butternut Puree-Coulis:
Butternut Squash ¾” 45 Ounces 1.2 K.Grams
All Spices 0.2 Ounces 5 Grams
Ground Cardamom 0.07 Ounces 2 Grams
Olive Oil 3 Ounces 80 Grams
  1. Mix the spices with the oil and marinate the butternut squash with it.
  2. Keep 5oz with no spices for the plate up dot and follow the same process as below.
  3. Roast in the oven at 340F for about 25’ or until it is fully cooked.
  4. Place the butternut in the blender and add about 9oz of water to facilitate the mixing process.
  5. Mix it until getting a smooth texture.
Vegetable Broth:
Carrot 2 Lb 1 K.Grams
Celery Branch 2 Lb 1 K.Grams
Onion 2 Lb 1 K.Grams
Thyme 2 Ounces 50 Grams
Bay Leaf 3 Each 3 Each
Garlic 1 Whole 1 Head
  1. Place all the ingredients roughly chopped in a pot with water covering just above the vegetables.
  2. Bring it to boil then let it simmer for about an hour.
  3. Strain it.
1/8” Diced Butternut Squash 5 Ounces 150 Grams
1/8” Diced Potato 5 Ounces 150 Grams
1/8” Diced Onion 2 Ounces 50 Grams
Olive Oil 3 Ounces 80 Grams
Prosecco Wine 3.5 Ounces 100 Grams
Vegetable’s Broth 8 Ounces 200 Grams
Tofu Cream 3 Ounces 80 Grams
Butternut Puree 3 Ounces 80 Grams
  1. Slowly “sweat” the potato and butternut squash in olive oil without giving any color.
  2. Deglaze with the Prosecco wine and reduce it completely.
  3. Add the vegetables broth to barely soak it then let it simmer until the liquid is completely evaporated.
  4. Repeat the operation until the “risotto” is cooked.
  5. Add the butternut puree and finish with the tofu cream.
Cranberry coulis:
Cranberry Frozen5 Ounces150 Grams
Water2 Ounces50 Grams
  1. Heat up the cranberry slowly and add water when it dries up.
  2. Stir up regularly and smash it with a fork.
  3. When the mix turn out to puree, pass it thru a Tamis Mesh Sifter.
Celery roots Chutney:
Sugar 10 Ounces 300 Grams
Ginger 1.5 Ounces 40 Grams
Jeres Vinegar 8 Ounces 250 Grams
Celery Diced ¼” 18 Ounces 500 Grams
Onions Diced ¼” 9 Ounces 250 Grams
Dry Cranberries 2 Ounces 50 Grams
Salt & Pepper To taste To taste
  1. Make a caramel with the sugar. Once you ridge a blond color, deglaze with the jerez vinegar. Let it simmer until you get a thick syrup texture. This part is called “gastric”.
  2. Meanwhile sautee gently (no color) with olive oil the diced celery, the onion and chopped ginger.
  3. Once the mix is almost cooked add the “gastric” and let it simmer for about an hour.
  4. Add the roughly chopped cranberries and cool the mixture down. This can be served at room temperature.
Herbs Salad:
Frisee YellowAt the appreciation
ChervilAt the appreciation
ChiveAt the appreciation
DillAt the appreciation
Edible FlowerAt the appreciation
Cranberry CoulisAt the appreciation
Butternut CoulisAt the appreciation
Balsamic Vinegar GlazeAt the appreciation
Plate Up:
Butternut Risotto6 Ounces170 Grams
Celery Chutney1 Ounces30 Grams
Shaved Cauliflower4 Each4 Each
Toasted Hazelnut  
Crouton Dice  
  1. Place a ring in a center of the plate and fill it up with the risotto.
  2. On the center top put the celery chutney.
  3. Finish with shaved cauliflower, toasted hazelnut, herbs salad and dice crouton.
  4. With a squeeze bottle, apply the dot on the side of the plate.

If you Like this Recipe ?
Please Share It !