Las Vegas Restaurants
Jean-Philippe Patisserie
- Critic's rating
- LAT
Chocolate has been elevated to an art form in this city, and there is a bit of snobbish competition among the chocolate houses along the Strip. Blame it on the star-chef energy blasting through the top hotels.
Take Jean-Philippe Patisserie at the Bellagio. Jean-Philippe Maury, the pastry-chef-turned-chocolatier, has been with Bellagio since it opened in 1998 but not before garnering awards for his confections in France and working at Payard Patisserie in New York.
Today his namesake cafe pops as many eyes as the adjacent conservatory garden designs. A 27-foot floor-to-ceiling fountain of chocolate pours three types of creamy elixir at 120 quarts per minute through 25 suspended glass vessels. Move over, Roald Dahl.
If you like your crepes sweetened with Nutella and whipped cream, this is the place. The counter can sell up to 450 pastries on a particularly indulgent day. Imperials are popular -- chocolate mousse, vanilla crème brûlée and crispy nuts -- as is white chocolate cheesecake.
wherever it appears.