Chef Royere
Presented to individuals in connection to agriculture such as winemakers, farmers and chefs, the ministerial Ordre of Agricultural Mérit was established in 1883 by French Minister Jules Meline. Former French President François Hollande presented the medal to chef Royere on Tuesday. The merit received by Royere is the second highest ranking award in the French Republic, just behind the Legion of Honour.
Former French President François Hollande presents Executive Chef Jean-Luc Royere with the Ordre du Mérite agricole (photo courtesy of The Post Oak Hotel)
Tilman Fertitta with The Post Oak Hotel's Culinary Team (photo courtesy The Post Oak Hotel)
The Post Oak Hotel General Manager Steven Chao and Executive Chef ean-Luc Royere
"Receiving this distinction is one of the greatest accomplishments of my career to date," said Royere in a statement. "To be honored by my home country here in my chosen city is the culmination of many years of hard work and focus."
Royere moved to Houston in 2017 when he accepted the job for the role of executive chef at The Post Oak, Houston billionaire Tilman Fertitta’s 38-story, 250-room luxury hotel. The chef was one of the hotel’s first five employees, and 10 years before that, he received a Master Chef of France Award.
“It was a little gamble to move from The Oriental Hotel in Florida to Houston for a job at a brand-new hotel, but I was blessed to have hired about eight chefs who had worked with me for ten years,” Royere told CityBook. The exec-chef is involved in the culinary hiring and manages about 65 employees including managers and chefs.
Regarding menu creation at the Post Oak’s restaurants, Royere says he shares his vision and encourages his chefs to provide input. “We work together to tweak recipes and menus. I spend the most time and attention on our concept Bloom & Bee as it is opened 17 hours a day,” he explains. Spring is a busy time of the year for the hotel. “We are planning lots of parties, events, and buy-outs as well as special Sunday brunch.”
“We are incredibly proud to see Chef Royere receive this award for his many contributions to the world of gastronomy and culinary,” said Steven Chou, General Manager. “I cannot imagine anyone more deserving.”
- Posh Houston Restaurants Score Big in 2022 Wine Spectator Awards ›
- The Best Is Yet to Come: New Sichuan, Seafood, Mexican and More Openings in 2024 ›
- Lavish Uptown Hotel Steals ‘Best Spa in Texas’ Title ›
Denise Reyes and Matthew Healey (photo by Katy Anderson)
The “Mirror Ball” theme came alive for guests, arriving via a red carpet appointed with mirrored arches, to a Wortham Grand Foyer draped from floor to soaring ceiling in shimmery silk. “Jaw-dropping decor by The Events Company transformed the space with sky-high silver drapes, tinseled chandeliers and mirrored, holographic tablescapes accented with fuchsia blooms,” gushed a rep for HGO. “The theme was on display at every turn, from table centerpieces to cocktails.”
Given the chairs’ culinary connections, dinner was a dining experience, per expectations. MAD and BCN exec chef Luis Roger presented chilled tomato and cherry gazpacho as an amuse-bouche, followed by a vividly colorful passion fruit salad, and sous vide grass-fed filet. “Dessert was a MAD favorite: the peanut nougat, Spanish wine, and salted-caramel Chocolate Bar, accented by a scoop of gelato from Rocambolesc, another Houston spot owned by the Ball chairs,” noted the company rep. In a lovely extra touch, the gelato was served tableside by members of the Program, a program that provides professional opportunities to young adults with intellectual disabilities and autism.
Entertainment for the evening — which raised a whopping $1.3 million to support the opera company’s community outreach initiatives — included a rendition of “So Long, Farewell” by the young singers set to appear as the von Trapp children in Rodgers and Hammerstein’s The Sound of Music, which opens next week at HGO. Also, Grammy-winning mezzo-soprano Isabel Leonard, playing Maria in the show, offered a rousing performance of “Habanera” from Bizet’s Carmen, backed by members of the HGO Chorus.
After dinner, Nashville-based Universal Crush drew a crowded dancefloor with gotta-dance ditties like “We Are Family” and “Celebration.” After-party libations were served in disco-ball tumblers.
Boldface guests included, welcomed by the chairs and HGO honchos Khori Dastoor and Patrick Summers, included Beth Madison, Anne and Albert Chao, Margaret Alkek Williams, Jim and Dancie Ware, Janet Gurwitch and Ron Franklin, Elizabeth and Ilyas Colombowala, Isabel and Danny David, Cynthia and Tony Petrello, Jim and Molly Crownover, Betty and Jess Tutor, Ana María Martínez and Gaby Attal, Duyen and Marc Nguyen, Beth Muecke, Carey Kirkpatrick and Joel Luks.
Alejandro & Alisa Magallon, Ana Maria Martines, Gaby Attal (photo by Michelle Watson)
Margaret Alkek Williams and Patrick Summers (photo by Katy Anderson)
Albert and Anne Chao (photo by Michelle Watson)
Betty Tutor, Ann Ayre, Dr. Rachel Ellsworth (photo by Michelle Watson)
Alejandra and Hector Torres (photo by Michelle Watson)
Jim and Dancie Ware, Tony and Cynthia Petrello (photo by Michelle Watson)
Beth Muecke (photo by Katy Anderson)
Mark and Duyen Nguyen (photo by Katy Anderson)
Constance Rose-Edwards (photo by Katy Anderson)
Drs. Warren and Rachel Ellsworth (photo by Michelle Watson)
Maxwell Ocansey, Allyson Pritchett, and Brian Dunham (photo by Michelle Watson)
Elizabeth Colombowala and Isabel David (photo by Michelle Watson)
Eric Lewis and Jeff Gremillion
Myrtle Jones (photo by Katy Anderson)
Rebecca & Thom Brandt, Sarah & Bryant Lee (photo by Michelle Watson)
Jeff and Rachelle Ball (photo by Katy Anderson)
Khori Dastoor, BenJoaquin Gouverneur (photo by Michelle Watson)
Monique & Ed Gore (photo by Katy Anderson)
Nick Allen, Jo Allen, and Louis Allen (photo by Katy Anderson)
Smoked Salmon Cheesecake with Emeril’s Reserve Caviar
Enter Four Seasons Hotel Houston, which seems to have gotten the pop-up play down to a science, partnering with buzzed-about restaurants (and bars) from around the country, and wrangling in full houses for their high-dollar events. On Sunday and Monday nights earlier this week, the chef and crew from famous Emeril’s in New Orleans served a decadently devised tasting menu to sold-out dining rooms.
“We love tapping into our great network of talented and award-winning friends to bring exclusive and extraordinary experiences here to H-Town for guests to partake in,” says GM Tom Segesta. “As the city's Downtown destination, Houstonians and visitors can always count on something great happening here at Four Seasons Hotel Houston.”
The Emeril’s pop-up may have been as notable for who wasn’t there — the “Bam!” Man himself, Emeril Lagasse. Running the show instead, and impressively so, was Lagasse’s chef son, who is all of 21 years old and as boyishly good-looking as he is chatty and charming. He’s running the restaurant back home, too, by the way.
Having entered the bespoke dining space through the Four Season’s hidden-away-but-not-really-wink-wink speakeasy-style bar Bandista — which on its own is worth a trip Downtown, with its complex cocktails served by bartenders in dashing prohibition-era dress — guests enjoyed a regal, Big Easy-blessed menu. The $195 dining experience began with nibbles of foie gras mousse and a tequila-and-sherry-spiked spin on a traditional New Orleans Crusta cocktail, this one sweetened fancifully with cotton candy that melted away when the booze hit the flute.
Courses that followed included a smoked salmon “cheesecake” with delicate layers of creole cream cheese, smoked salmon, caviar and flecks of edible gold; a rich oyster cream stew with (more) foie gras and mushrooms; Emeril’s classic Potato Alexa with shaved black truffles; seared Wagyu steak with daube glacé; and banana cream pie for dessert. Young Chef E.J. himself brought the potato dish to this reporter’s table, cheerfully telling its origin story and how it came to be named after Billy Joel’s daughter.
Big spenders were offered thoughtful wine pairings with each course. Very big spenders could opt for even more special pairings, for an extra $315 for the five pours.
The Emeril’s pop-up follows another one in February in which trendy New York speakeasy Employees Only took over Bandista for two nights of reservation-only mixology. Seatings of 90 minutes each were offered, for guests to sip the most famous of the famous bar’s delights, served up by Employees Only’s best barkeeps. Fans of fancy cocktails eagerly filled the slots over two nights. The vibrantly purple Amelia was a fave, with vodka, St-Germain, sweetened blackberry puree and lemon juice poured into a perky coupe.
Four Seasons says the fun has only just begun. New Orleans’ acclaimed Jewel of the South bar will pop up in June — dates to be announced soon. “Houstonians can also look forward to at least two additional Bandista pop-ups,” says a hotel rep, “and can consider the Emeril's pop-ups as the first of a soon-to-be-announced quarterly celebrity chef pop-up series!”
E.J. Lagasse
Potato Alexa with Truffle and Parmesan Mornay
Wagyu and Daube Glacé with Baby Lettuces and Beef Jus
Banana Cream Pie
Bandista
A cocktail by Employees Only
An Amelia cocktail from Employees Only
