Speaking of cheeses….la carte des fromages (cheese cart) at Aureole may not be the biggest in town (Guy Savoy and Joel Robuchon probably fill that bill), but it has an eclectic mix of properly aged beauties that go fabulously with one of the world’s great wine collections.
A spicy, off-dry, powerful Zind-Humbrecht ’06 Hengst gewurtztraminer, chosen by in-house cheesehead/sommelier Allison Cook, went perfectly with our platter (also chosen by her) of, from the top of the plate (the apricots) going clockwise: Los Beyos (Spain), Azeitao (Portugal), Pont L’Eveque (France), Jurassiene (from the Jura mountains of eastern France), and La Peral (Spanish) cheeses. All were in perfect condition, at the peak of ripeness, and the ideal temperature. (ELV expects nothing less, and has been known to feel like this, if his expectations aren’t met.)
Equally compelling was a plate of hors d’oeuvres — so tasty we devoured them even though we were far from hungry. The mini-croque-monsieur was so good….The Food Gal wept.
Throw in a cameo appearance by Executive Chef Vincent Pouessel, and you might call it the perfect evening for lovers of fermented curd.
In Mandalay Bay Hotel and Casino
3950 Las Vegas Blvd. South
Las Vegas, NV 89119