Haute Cuisine

By definition, “haute cuisine” refers to elaborately prepared, striking dishes of French origin, usually taking inspiration from the stylized perfection of the nation's “King of Chefs” Georges Auguste Escoffier – from around 1900. Haute cuisine restaurants, be they fusion, French or experimental in terms of cooking style are usually of the up-market variety. Stand amid the ambitious offerings of Las Vegas' glamorous Strip and you'll find it isn't all that easy to pinpoint a haute cuisine restaurant from the plethora of first class or boutique establishments. Nearly all “haute cuisine” prepared dishes have some semblance of French origin. Foie gras (duck liver) is considered a “rich” delicacy, often paired with an onion and duck jus, or served as a pate accompaniment to French toast for a starter. The “noisette” of lamb, often featured among the delectable main courses on offer is a typically French style cut of meat, usually rounded and two thirds smaller than a lamb steak. It is often paired with a rosemary and mint jus, upon a bed of roasted seasonal vegetables. Roasted quail too makes for a delicious alternative to poultry, typically seasoned with a truffle sauce. Le Bristol and Le Riz terrace restaurants in Paris, are considered the finest establishments for modern gourmet cooking in France, both setting the benchmark for excellence with three Mitchelin stars. “Alex”, the continentally inspired upscale restaurant within the decadent Wynn Resort Las Vegas is considered the establishment par excellence of the entertainment capital. Owned by “Iron Chef” supreme judge Alex Strada, its truly a feast for the eyes and the soul!