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Aureole Las Vegas’ executive chef Vincent Pouessel brings passion to his work — and he likes nothing more than to share that passion with you by carefully crafting dishes like braised veal shank with kumquat gremolata, cannelloni beans, prosciutto tortellini and an amaretto cremata. However, Pouessel likes to take his love of cooking one step further and meet the diners. Not only does he frequently visit guests at their tables while they dine at the Forbes Travel Guide Four-Star restaurant, but he also likes to invite them into the kitchen to see where all the culinary magic happens. If you’re lucky enough to get a behind-the-scenes look at the kitchen, you’ll witness Pouessel completely in his element.