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AUREOLE

Las Vegas

Mandalay Bay Resort & Casino,
3950 Las Vegas Blvd
Las Vegas,
89119
Tel: +1 8776327800

Sure enough, the wine here is the attraction. But how can you handle 60,000 bottles of the precious elixir? Build a tower---a glass-and-steel, 42-foot-high wine tower storing 10,000 bottles---was the response of restaurant designer Adam Tihany who upon the request of Charlie Palmer (of Aureole New York fame) drew a restaurant room for the century. The centerpiece of this modern-age, sleek-and-chic black, white and metallic gastronomic temple is this monument dedicated to the glory of wine. The main room, the more intimate Swan court overlooking a fountain and a pond, and the three private rooms can seat 300 diners. A full house of hungry patrons, which is often the case, represents quite an undertaking for executive chef Vincent Pouessel and his team. However, he succeeds at the tour de force to maintain for so many the refinements at the expected level for such a prestigious name. This appears in the celebration menu of great American food, a prix-fixe composed of seven courses starting with a trio of ahi tuna: with pesto-infused zucchini blossoms, fennel-crusted loin, and olioe dressed tartare; next is hand-rolled potato-truffle gnocchi; citrus-grilled escolar with green and white asparagus in a watercress emulsion; followed by a Moulard duck and crisp foie gras spring roll, glazed baby turnips, a duo of filet mignon and oxtail marmalade with a medley of jewel potatoes à la Lyonnaise. Take a breath before the cheese presented with a fig-polenta cake and finish with the flourless chocolate torte with a semi-freddo chocolate-peppermint sauce. If this sounds like too much, opt for the prix-fixe dinner with a first course such as salmon gravlax, onion soup or Santa Barbara poached shrimps with a minestrone gelée. Main courses include wild Alaska salmon in a veal jus, or a rack of Colorado lamb with sweet garlic accompanied by a grilled vegetable flan. For the finale, chef extraordinaire Megan Romano has turned out eleven beautiful desserts. Wines are paired with the dishes but if you wish to make your own selection, don't expect to peruse the wine list, for there is none, at least in the traditional form, which here would approach the size of a telephone book. But, as part of a superb service supervised by Fabien Riviere, an electronic slate brought to your table will, at the touch of your fingers, converse with you even if you are not wine-savvy. More than just a gizmo, it's a fine touch complementing the New Age décor that prepares us to jump into the future.

www.aureolelv.com
Cuisine: Modern Eclectic
Ambience: Formal Fine Dining
Special: Celebrity Chef, Starspotting

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