Marcel Heiduk

Sometimes a classic earns the designation for a reason, warranting a place on the menu to give customers an opportunity to try a timeless culinary creation. That’s the case with the Moules Frites at Venteux, which menus classic French cuisine with a contemporary twist. To start, Marcel Heiduk, Executive Chef, turns to traditional French flavors and ingredients, reducing Pernod, white wine, star anise, fennel, celery and parsley for hours to create a rich and robust broth. To further deepen the flavor profile, he adds maître d’hôtel butter, while fresh-chopped parsley and grilled lemon brighten the final build. The mussels themselves are sustainably farmed, which he prefers for their smaller but noticeably sweeter morsels of meat.

“The dish has been extremely well received by guests who often remark on its clean and sophisticated flavor profile and the frites we include to dip in the broth,” says Heiduk. “Additionally, the cast iron pot presentation is always a hit.”