Executive Chef Olivier Rousselle has the cuisine of Gascony in his blood. His formal culinary studies began when he was just 16 years old. He took upon an externship in Gascony under the tutorship of famed chefs Bernard Ramouneda and Andre Daguin. He has had an extensive career throughout the world.
From Paris, he traveled to London to work with chefs Keith Podmore and Keith Stanley, both from the prestigious Academy of Culinary Arts. While working with Podmore, Rousselle frequently cooked for Prince Charles, the Queen Mother and other members of the Royal Family. His next move was to South Africa’s wine country where he helped transform “La Couronne” Hotel and Winery with chef Peter Goffe-Wood.
Rousselle is now in California adding a French touch to ‘farm fresh’ cuisine. We asked chef Rousselle to share a recipe that would work perfectly any day of summer. He told us that “the Farmer’s Market Yellow Gazpacho is a great, cool appetizer or side to serve during the summer season. Made with fresh, local tomatoes and other ingredients, it’s the perfect summer soup to serve at a dinner party to help you cool down during the warm summer days.”
- 3 mixed yellow and white heirloom tomatoes
- 1 cucumber
- 1 yellow pepper
- 1 shallot
- 1 stick of celery
- 3 cloves garlic
- 1 cup extra virgin olive oil (first cold press)
- 3 teaspoons aged sherry vinegar
- fleur de sel
- a bunch of basil
- ½ cup toasted almonds (optional)
- Choose tomatoes of different varieties, chop them up.
- Peel and chop the cucumber and chop yellow pepper, shallot, garlic, celery
- Leave to marinate overnight with a cup olive oil and 3 teaspoons of sherry vinegar
- Add fleur de sel and basil to mixture; put through power blender and emulsify with olive oil for smooth consistency
- Refrigerate for 24 hours and serve in a chilled martini glass or shooter; garnish with toasted almonds
Luxe Sunset Boulevard Hotel is located at 11461 Sunset Blvd, Los Angeles, CA 90049, United States