Contact: Paul Ferzacca
Chef: Paul Ferzacca
122 E. Meadow Drive
Vail CO, 81657
La Tour's award-winning Chef-Owner Paul Ferzacca, honored at the James Beard House in New York City, is one of Vail's most celebrated and respected chefs. He has served in some of the most prestigious restaurants in the country, such as The Ritz Carlton (Chicago), Spiaggia Restaurant (Chicago), The Racquet Club of Chicago, and The Game Greek Club in Vail. Since buying La Tour in 1998, Chef Ferzacca has taken contemporary French cooking to a new level in Vail. La Tour features culinary elegance set in a, "chic and trendy setting," according to one writer, and as a result, La Tour is known by Vail Valley locals as the restaurant, "where the chefs go to eat."
To give back to the industry that he has enjoyed for two decades, Chef Ferzacca donates his time teaching culinary arts to high school and college students through the Pro Start Program. As a result, the Colorado Restaurant Association named Chef Ferzacca Mentor of the Year in 2003. In 2011 Chef Ferzacca was awarded an honorary doctorate from the Art Institute of Colorado. In addition, he has been named a "Distinguished Visiting Chef" at Johnson and Wales University in Denver, the first Colorado chef to receive this honor. Besides his many accolades, Chef Ferzacca has been a guest chef at numerous wine and food festivals throughout the country.
When spending time away from the kitchen, Paul loves to spend time with his beautiful wife Lourdes, and their four wonderful children Jon Paul, Nina, Olivia, and Luca.
La Tour Restaurant Recipes
Yield: 4 people:
Large French Helix Snails (usually available canned) 24 ea
Shallots minced 4 ea
Garlic minced 8 ea
Dry Vermouth 1 cup
Heavy Cream 2 cups
Parsley washed and chopped fine 2 bunches
Whole Unsalted Butter 6 oz.
1. Open snails, drain and rinse well.
2. In large saute' pan over medium heat; using 2 ounces of whole butter, saute' snails shallots and garlic until shallots are opaque in color, do not caramelize shallots or garlic.
3. Once shallots are opaque add the vermouth and let reduce by half.
4. Once wine is reduced by half add the heavy cream and parsley and let reduce to sauce consistency or "nap." (Sauce should coat the back of a spoon.)
5. When the sauce is nap turn off the stove and mount the remaining butter into the sauce and finish with salt and white pepper to taste.