Vincent Pellerin performs something of a magic act nightly at Partage: he creates a dessert program that is very modern, but also a throwback. The old school part is his rolling dessert cart — presented to every table at meal’s end – where you’ll find such classics as rhum baba (each with its own alcohol injection tube), flaming baked Alaska, and French macarons so good you’ll think you’re on the Champs-Elysee.
More modern are his caramel, Earl Grey and chocolate candy bar, kalamansi cheesecake, and a sour apple pie with green apple foam. If those don’t have you dropping your fork in awe, there are peaches with white chocolate mousse on a lemon crumble, or pumpkin with mandarin/saffron jam.
These are not “neighborhood restaurant desserts;” these are Michelin-star worthy creations that would be right at home at any top Strip address, and Pellerin – classically-trained in France – churns them out nightly (and seasonally) for two restaurants: Partage and EATT.
Pastry chefs may be an endangered species these days, but Pellerin’s creations are so good he reminds us why god invented sugar, flour, butter, and pastry chefs in the first place.
EATT GOURMET BISTRO
7865 W. Sahara Ave. #104
Las Vegas, NV 89117
3839 Spring Mountain Road
Las Vegas, NV 89102