Answers from Our Experts (1)
Executive chef Vincent Pouessel’s food philosophy at Aureole Las Vegas is simple: Use fresh, seasonal ingredients to fuse French and American cuisine in a way that delights the eyes and the palate. A native of France, Pouessel relies on his classic French training to elevate dishes with delicious sauces and sides. His menu changes often and includes many seasonal items, such as butternut squash, shallot jam, parsnip purée and roasted spaghetti squash.
Sticking to this fresh-ingredients-only philosophy, the Forbes Travel Guide Four-Star restaurant doesn’t offer take-out service because the chef worries it could compromise the flavor and freshness of the meal. Pouessel is passionate about his food and is known to visit guests at their tables or to sometimes invite them into the restaurant’s kitchen for a peek at where all the culinary wizardry happens.