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Bali, Indonesia
June, 2007
 I
had the amazing opportunity to travel to Bali, Indonesia
for a vacation in June. What a hike to getting there
spending 22 hours in flight with a stop in Tokyo. I
stayed in a cliff side villa at the Ritz-Carlton Resort
& Spa. Hey, I worked hard all year and this was a well
deserved trip! Plus it’s too damn hot here anyway in the
summer. I made friends with the general manager and
ended up cooking a seven course dinner at their five
star restaurant, Dava. Ten lucky guests dined on crab
cakes with herb aiola, oyster Rockefeller soup, cocktail
shrimp on fried green tomatoes with remoulade sauce,
blackened chicken tenders with Jack Daniel’s barbecue
sauce, pecan crusted snapper topped with etouffee sauce,
tenderloin of beef topped with a lobster tail and a
praline ice cream stuffed crepe topped with bananas
Foster sauce. The meal was such a huge success that the
general manager has invited me back to cook my Louisiana
menu for ten days in the Dava Restaurant. The staff was
great and easy to work with as well as eager to learn a
new cuisine. So, in the spring look for me to travel
back to Bali to cook once again. Anyone see a pattern
here? Next month Durban, South Africa!
Mexico City, Mexico
June, 2006
With a menu designed and developed by Chef Don
Bergeron, The Zydeco Bar in Mexico City recently
celebrated its one-year anniversary.
The Zydeco Bar was born out of a chance meeting about
two years ago when Chef Bergeron was cooking south of
the border. He was approached by two restaurateurs to
discuss the possibility of doing a Louisiana themed bar
and restaurant in Mexico City. After meeting Chef
Bergeron and of course, sampling his food, the two hired
him to assist as a culinary consultant for their new
venture.
A tour was arranged for them to eat at restaurants
both big and small across South Louisiana to discover
what Cajun & Creole dishes would work best in Latin
America. After a food tasting in Chef Bergeron's
kitchen, the deal was set. The entire menu was developed
and designed based on Chef Bergeron’s own recipes. He
then flew to Mexico City several times to train the
staff and open the new restaurant, dubbed Zydeco Bar
Mexico City. Over the last year, the restaurant was
personally monitored for quality control by Chef
Bergeron who even ships real Louisiana brand products
such as Rex Foods and Zatarain’s in order to maintain
authenticity.
“This place is true to Louisiana, not only in its
authentic food, but the atmosphere is one big party,”
said Chef Bergeron. “They have great music and there
always seems to be some reason to throw a party. I
congratulate my friends on their venture and am glad to
be a part of their success.”
 For
more information check out the
Zydeco Bar web site.
Marquis Reforma
Mexico City, Mexico
February, 2006
For the second year in a row, Chef Bergeron has been
proud to serve a full Louisiana Buffet in the Café Royal
Hotel in Mexico City. In conjunction with Mardi Gras and
as part of a cultural exchange promotion sponsored by
the Louisiana Office of Tourism, an incredible
assortment of Cajun specialties
was presented at the hotel buffet.
“The event always generates a lot of publicity for
the hotel and helps promote Louisiana to the many travel
and tour operators attending,” said Chef Bergeron.
“Louisiana holds a certain mystique for many Latin
Americans and when they get to taste the food of the
region it becomes more of a reality and leaves them
hungry to experience more here in our state.”
Louisiana Office of Tourism officials have been
extremely pleased with the success of the event and
plans are already underway for Chef Bergeron to
coordinate it again in 2007.
Read
more about the event in the Miami Herald Mexico Edition
Article “Cajun Food Fest Back for Eighth
 Straight
Year”
Davos, Switzerland
January, 2006
Chef Bergeron and a crew of five traveled to Davos,
Switzerland, to cook for 1,200 guests attending the
closing night soiree for the World Economic Forum. A
full menu of Louisiana dishes were served including crab
cakes, seafood gumbo, jambalaya, barbecued shrimp, fried
green tomatoes, bread pudding and Bananas Foster. Blaine
Kern of Mardi Gras Productions in New Orleans converted
a pool hall into a ballroom resembling the French
Quarter, and 46 musicians, including Irma Thomas, Marva
Wright and Luther Kent, treated our guests to a real
Louisiana “throw down.” Business and economic leaders
from around the globe attended the evening including a
few celebrities such as Michael Douglas. Attendees most
certainly got caught up in our Louisiana spirit as they
partied and danced into the wee hours of the morning.
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