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Freelance Travel Writers | Food & Wine Access

Chef Charlie Palmer Excites With Contemporary Cuisine at Aureole Las Vegas

Oct. 19th, 2012 | Comments 0 | Make a Comment   
Aureole Restaurant Las Vegas
Photo Courtesy of Aureole
Charlie Palmer is one of the star chefs that put the United States on the culinary map. He started with Aureole in New York City, which, for years, has been a benchmark of culinary trend-setting. What could he do with a restaurant of the same name in Las Vegas? He upped the ante in every sense of the word with Aureole Las Vegas. His dramatic, expansive space, located in the Mandalay Bay Resort and Casino, is known for its multi-storied wine tower complete with wine angels poised to fly up to retrieve your heavenly brew. His culinary team, headed by Executive Chef Vincent Pouessel from France, Wine Director William Sherer, and his impeccably trained sommeliers and wait staff (who hail from all corners of the globe) enable Chef Palmer to leave his culinary legacy in good hands.
 Aureole Las Vegas

At Aureole Las Vegas, Chef Palmer's signature contemporary American cuisine is infused with the careful oversight of Chef Vincent, ensuring a culinary collaboration to grace your plate. At Aureole Las Vegas the famous multi-storied wine tower is an entertaining part of the dining experience. The three course, prix-fixe format or the multi - course tasting menus, which come with or without wine pairings, are exceptional values. The award-wining wine list ensures exciting wine pairings by the glass or bottle, while the extensive and ever-changing list is managed and accessed by iPad. Selections range from “very affordable” to “high-end splurge” in vintage and price.
 Chef  Charlie Palmer

The contemporary beat of well-modulated background music adds just the right note of "hip vibe" to the sophisticated space without being intrusive. Dining in the swan court with patio access to the outdoors is an ethereal delight. All in all, Chef Charlie Palmer set the bar early on in the stellar Las Vegas dining scene, and to his credit, he remains part of the ever more highly competitive culinary game!

Favorite Appetizers:

Onion Soup
Foie gras, Truffles, Gruyere Cheese, Puff Pastry
Seared Hudson Valley Foie Gras Strawberry Rhubarb Tart, Wild Strawberry Sorbet
 Charlie Palmer Cuisine

Favorite Entrees:

Diver Scallops
Korean Style Beef Short Rib, Kimchi
Blue Cheese Crusted Filet Mignon Grilled Spring Onions, Purple Kale, Pinot Noir Jus

Favorite Dessert:

Warm Thai Chili Molten Chocolate Cake
Mint Ice Cream, Chocolate Crisp
 Warm Thai Chili Molten Chocolate Cake

 Aureole Entrees

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