Results 1-4of 4 Reviews
N, New York
November 8, 2005
We visited Jean Philippe Patisserie at Bellagio during our November 2005 visit. What a neat takeout dessert place! There were a few tables scattered around if you wanted to eat there, but most everyone had their desserts and coffee to go. This little spot has the largest chocolate fountain in the world, and it is not to be missed. It is made up of cut-glass islands with milk, dark, and white chocolate free-flowing over them all day long. It starts at the ceiling and hits about 15 cut-glass islands all the way down. The chocolate is then cycled through and sent down again. This item was worth the trip for that alone, but the desserts are wonderful! My husband and I had crepes, sugared brioche, cafe mocha, and hot chocolate. All were wonderful! There was also gelato, and all kinds of decadent-looking pastries. We took our yummies outside and enjoyed the fountains. Here is a huge tip: if it is chilly outside for the evening water shows, go and grab a hot drink here and have yourself a little picnic near the fountains - this free show is the best in Vegas! The service was quick, and proficient at the Patisserie. Our coffee and hot chocolate were up faster than Starbucks.
From journal Las Vegas: Details you may not have heard
July 14, 2005
From journal Fourth of July Weekend - Las Vegas
brooklyn, New York
June 25, 2005
From journal Live like a High Roller - Viva Las Vegas!
May 30, 2005
A visual feast, a Charlie’s Chocolate Factory for grown-ups, we couldn’t stay away. The colorful pastries in the display case, the white- and milk-chocolate fountains, the wedding cake sculptures, the gelatos, the crepe makers, the panini: could it get any better than this?
As much as I would have loved to sample a number of things, including the panini, the lure of the chocolate crepe soufflé was too strong to deny. After placing our order, we watched the crepe maker pour the batter onto a special griddle. After flipping the crepe, a disc of vanilla cream custard is placed on top, the sides of the crepe folded over so that the cream can warm and soften. Transferring the concoction to a plate, a special-blend chocolate sauce is drizzled on top, along with brownie chunks, a sprinkling of powdered sugar, a healthy dose of whipped cream, and chocolate shavings. A few raspberries for color make this a site to behold. Saner people would probably share this rather large confection. Not us! We each ate an entire one ourselves and went back the next day for another!
From journal Could It Be Magic in Las Vegas?