Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
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ABOVE: A champion racecar driver, Thievin has lived in Paris but prefers the less snooty vibe of Vegas. LEFT: Red snapper filet with a celeriac and truffle fricassée and shaved celery. BELOW: In his 19 years here, Brouillet has seen the American palate grow more sophisticated. PHOTOGRAPHY BY JEFF GALE continued from page 90 includes an onion compote tarte, a bleu cheese soufflé, and a faux gras made with abalone mushrooms. Thievin 's menu features lamb, venison, and foie gras. They discuss the two Eiffel Tower restaurants. OB: I think that chef Joho has a bit of a different approach. I think he focuses on lighter food, not as heavy, not as complicated. RT: You can't really compare [Las Vegas's restaurant] to the French one, because the French one is… more expensive, for sure. It's 20 0 euros per customer. In France it's expensive. Here it's not expensive; it's friendly. The best thing about [the restaurant in] Paris is it's the best view in Paris. You have the Champ de Mars, and you can see the Sacré-Cœur [Basilica] not far away. You see a lot of monuments. Here it's a good view, it's a nice view, because you have a view of the Bellagio fountains. As they review the wine list, they discuss the differences between dining in Europe and dining in America. RT: In France, food is very important. Dinner, lunch— it's part of our life. I feel that here Americans eat when they need to eat, when their body needs to eat. For us it's more convivial; it's a very important moment. Everybody has to dine together. OB: W hen I f irst moved to t he St ates, t hat 's one t h ing t hat shocked me.... I wa s d r iv ing a nd I saw somebody eating a burger in a car, and I thought to myself, Why would you do that? Now I just did that yesterday—it's 19 years later. But yeah, I think that in France it's a moment where you just stop everything, and eating just becomes everything; it becomes the only thing. Do you see people appreciating the act of dining in Vegas a little bit more? OB: Well, it's a dining destination. Most definitely people come here to discover new cuisine and get the chance to meet the chef—the star chef. Definitely, it's not [ just] about gaming anymore. People come here for the food, for the shows. RT: The time is changing. Because I just moved to Vegas four years ago, five years ago now. I think in the last 10 years, American people are more… The two speak French. OB: He's saying that the [American] palate has evolved. And actually, I've been here for 19 years and I've seen it happening. You know, it's a lot more sophisticated. And even at Baguette, I see that. Because we're just doing soup, salads, sandwiches, fresh pastries, but now people are actually ques- tioning, "What is your chicken? Where is your food coming from?" People want to know what's in their food. They're more and more sophisticated. RT: And you see a lot of very nice restaurants here in this town, in Las Vegas. You have awesome restaurants. V "In Vegas you have better service, and people are really nice here compared to Paris." ROMAIN THIEVIN 92 VEGASMAGAZINE.COM ON THE TOWN 090-092_V_ST_OTT_MAYJUNE_14.indd 92 4/21/14 1:49 PM