WITH THE OPULENCE and reverent air of a lavish jewelry salon, award-winning pastry chef Jean-Philippe Maury introduces the first truly European-style pastry shop to Las Vegas. Located within Bellagio's luxurious new Spa Tower, the Pâtisserie whets the imagination as much as the appetite, with an incredible selection of sweet and savory items including chocolates, cookies, cakes, crepes, salads, sandwiches and much more.
Jean-Philippe Pâtisserie has been a dream of Executive Pastry Chef Jean-Philippe Maury for years, and now he and designer Norwood Oliver present a multitude of gourmet delicacies in an equally delicious design setting. "Our approach was not to think that we were selling pastries," said Chef Maury of the design plan. "Rather, we approached the space as if we were selling exquisite jewelry. Pleasure in food is stimulated as much by visual appreciation as by our taste buds. It is imperative, however, that the quality of my creations live up to the expectations invited by the visual allure of the packaging. It must be superb!"
At Jean-Philippe Pâtisserie each chocolate, petits fours and cookie is dressed and displayed as lovingly as any bejeweled engagement ring. Four rotating shelf-towers brim over with every imaginable cake and chocolate, silver-foil wrappers and non-pareils catching the light to sparkle like diamonds.
""Jean-Philippe's balance of refined aesthetic taste and whimsical curiosities on such a truly grand scale are like nothing our guests have seen before. Chef Maury's vision and ability are unsurpassed," said William P. McBeath, president of Bellagio.
While most pastry chefs specialize in a single area, Jean-Philippe has mastered all aspects. He boasts a career filled with honors and accolades, including the prestigious Gold Medal from the 2002 World Pastry Team Championship, the ultimate of pastry competitions. Jean-Philippe possesses an appetite for innovation that can be witnessed in every element of his dream Pâtisserie.
His pastry shop features seven interactive food sections presenting an array of tempting delights where patrons may indulge their cravings. The Crepe Station provides a gourmet version of the classic French street-stall snack. Chefs cook them to order, savory or sweet. At the Sandwich Station customers select from an array of cold sandwiches, salads and warm paninis, such as Supreme Grilled Chicken with Balsamic Caramelized Onions and Provolone. The low-fat Spa Menu will help waist-minded guests maintain their resolve, as will a variety of sugar-free sweets including the Three Layer Chocolate Napoleon. br>
Full-size cakes from the Cake Station can be boxed to go and lavishly coifed at the Gift Wrap Station, while the Sorbet and Gelato Station provides cooling splashes of color with a variety of 16 flavors.
Jean-Philippe Pâtisserie is the ideal way to begin the morning. With a Nutella Brioche filled with Caramelized Hazelnuts at the Danish Station and a piping hot mug of Jean-Philippe's exclusive house coffee blend, cappuccino or espresso, the day kicks off to a sweet and pleasurable start. Retail shelving along the perimeter of the store completes this full-service wonderland: biscotti, truffles, macaroons and chocolates, colorful jellies and jams, exotic coffees and teas, all from Jean-Philippe's or Bellagio's private labels. An interactive, touch-screen video allows guests to peruse images of items available by special order.
The setting of the Pâtisserie is as stunning as the tempting offerings. Clear glass floors cover more than 1,000 square feet of space, hovering, ethereal as a sugary glaze, over gleaming copper leaf rippling into woven strands. High-gloss walls of crystallized glass enfold the space in a hue and texture reminiscent of fine translucent porcelain.
Caught in the glow of lighting fit for a stage set, the interior twinkles like a starscape, creating mesmerizing effects from every angle. Sensually curving walls temper the use of bold materials as crisp glass, copper and stainless steel extends their delicate, clean lines via cabinets, railings and counters.
Dining stools and counters strategically nestled throughout the store provide seating for up to 20. A plasma screen overhead offers a peek at the creativity behind it all, showcasing Chef Maury's deft skills in action. "Everyone who walks into the store will be dazzled," effuses Chef Maury. "There is so much to look at, so much to grab your attention. What I am after is the 'aha-effect' – that feeling of discovery when something new and wonderful catches your eye, and then another, and another!"
