Continental

Collectively defining the variegated food styles of Western Europe, Continental cuisine isn't the easiest to get your head around. For starters, food purists around the world are divided in opinion when it comes to the geographical inclusions. Secondly, not all Western countries are deemed unique enough in their cooking styles to make it under the “continental” umbrella. Generally speaking, continental cuisine once referred to the national foods of powerhouse European nations: Britain, France, Italy, Germany and Russia. Subsequent countries of notable influence were later accepted, including Austria, Spain, Sweden and Switzerland. You've no doubt come across some form of continental cuisine, either on a trip to Europe, or you're local cafe. The “Continental” Breakfast is without doubt one of the most popular spreads (for it isn't a dish) after the English fry up. Traditionally, continental breakfast comprises a selection of pastries and paired preserves, hot cafetiere coffee, freshly squeezed orange juice and more recently, toasted granary bread. French cuisine has long had considerable influence upon the fusion style we now refer to as “continental”. National dishes such as salmon terrine and foie gras with duck now feature upon Michelin menus all over the world, swiftly followed by grilled cod and sole – Parisienne favorites! Exuberant, zesty and ever so flavorful, the gastronomy of Spain has long been a major influence in America, owing to Hispanic settlers of Mexico migrating across the U.S border. Modernly, Spanish cuisine has become an accepted extension of continental fayre – U.S chefs in particular known for incorporating exotic peppers, tomatoes and citrus flavors with flame-grilled steak and pork medallions. America is teeming with exceptional restaurants and you can find some of Las Vegas' best in our continental guide!