I decided calories don’t count if they are accrued while conducting research.
Only three of the countless pastry shops I visited during my weekend in Vegas stood out from the others as innovative, fresh and inspiring. Jean-Philippe Patisserie at the Bellagio, Francois Payard Patisserie at Ceasar’s Palace, and Vosges Haut-Chocolat at Ceasar’s Palace.
As you walk into Jean-Philippe’s Patisserie at the Bellagio you are greeted by a beautiful glass sculpture which also functions as the world’s largest chocolate fountain. Chocolate is literally pouring from the ceiling in various forms and hues. If this doesn’t catch your eye and draw you in, the bright and vibrant colors from the pastry case should do the trick.
The first pastry I tasted at Jean-Philippe’s Patisserie was his Rose Macaroon. This dessert was composed of fresh raspberries and rose infused pastry cream sandwiched between two almond macaroons and topped with a sugared rose petal.
This was by far the best dessert I tasted all weekend and quite possibly the best I have ever tasted.
It was infused with just enough rose to enhance and compliment the tartness of the raspberries and the sweet nuttiness of the macaroon. The macaroon was perfectly baked; a soft and chewy center surrounded by a paper thin crust. The colors and textures of this pastry added to the overall affect and experience when cutting into this wonderful piece of art.
The second dessert I tasted at the Bellagio was Jean-Philippe’s Chocobanana. This dessert was composed of a hazelnut crust, chocolate mousse, and caramelized bananas. It was beautifully presented and the flavors and textures worked wonderfully together.
Although I wasn’t able to taste another bite, the following pictures are of a few of the other pastries available at the patisserie.