xecutive Chef Vincent Pouessel, a native of Brittany who earned certificates in Cuisine de Collectivitées and Restaurant Cuisine from Lycée Hotelier Notre Dame in St Méen le Grand, was former executive sous chef de cuisine at Le Jules Verne, a Michelin-starred restaurant located inside the one and only Eiffel Tower. His ability to fuse French and American cuisine makes him a perfect match for Palmer's showplace Aureole.
Pouessel's personal food fetish? Oysters from Bretagne with bread and salted butter.
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