Executive Chef Vincent Pouessel, a native of Brittany who formerly worked at the Michelin-starred Le Jules Verne restaurant located inside the Eiffel Tower, creates a dazzling menu at Aureole Las Vegas. He combines Charlie Palmer’s classic Progressive American cuisine with the showstopping theatrics of Las Vegas. Learn more about Chef Vincent below:

Where are you from?
I come from a small town called Acigné outside Rennes in Brittany, France (located in the Northwest part of the country).

How long have you been working at Aureole Las Vegas?

I’ve been working here since the summer of 2003, which makes it eleven years.

How old were you when you found your passion of cooking?
Let’s see… I was helping my grandmother fold Galettes de Blé Noir (savory buckwheat flour crêpes) right before she would drop me off at school on the back of her moped. I was in first grade.

Do you have any hidden talents?
Not really, but people who know me pretty well think that I am funny.

If you had to eat one thing/dish for the rest of your life, what would it be?
Oysters with a few langoustines, some good rustic bread and salted butter from St. Malo and a glass (or bottle, depending on how much time we have) of crisp and fruity Sauvignon Blanc or Sancerre.

Do you have a role model you look up to?
I would say my uncle. He was a butcher and taught me the values and reward of hard work and dedication.

What is your dream vacation?
Somewhere away from the crowd with my wife and two girls surrounded by nature, great food and cool people.

What is your favorite dish to make?
I love to cook typical and classic dishes like pot au feu, couscous, choucroute, and bouillabaisses. These are solid regional comfort foods that everyone around the table shares and enjoys.

What is your favorite thing dish to make on the menu?
I try to offer a great pasta dish on the menu. I love to eat really good pasta and enjoy the endless shapes, textures, and styles that you can create with it. The House Made Cavatelli Pasta with Spicy Italian Sausage and Truffles is one of the most popular pastas on the menu. It’s been on the menu for a long time and guests, staff, managers, and chefs LOVE it because it’s the BOMB.

What is the first thing you learned from Chef Charlie Palmer?

Stay in contact with your operation (food/guests/staff) at all times because you can always learn something new.