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THE INNOVATOR: VINCENT POUESSEL AUREOLE'S FRENCH MENU INCLUDES SHRIMP GROWN IN THE DESERT. N ow in Vegas 10 years, French chef Vincent Pouessel of Aureole at Mandalay Bay Resort & Casino misses the fresh seafood of his home- land, Brittany, France. He acknowledges, however, that he is lucky to be near the West Coast, where he procures such desirable morsels as prawns from Santa Barbara. But now, with the new Blue Oasis Pure Shrimp farm just 30 minutes from the Strip, he can offer his customers locally procured, fresh "pond-to-plate" shrimp. Yes, you read that right. Shrimp. Grown in the desert. When first approached by the company, Pouessel says he thought they were "scientists, not food people" and was thus a bit hesitant. "But the way they applied science to the food is amazing," he says of Blue Oasis's state-of- the-art, proprietary, bioreactor system where saltwater shrimp are raised in a self-contained, indoor pond for optimum quality and growth. Such ideal conditions enable shrimp to grow in a pollution-free setting, and with zero impact on the envi- ronment. The shrimp are free of chemical growth hormones and antibiotics, as well as the contaminants and mercury that can be found in wild-caught shrimp. "The product is not good because it sounds good or is trendy," he says, "but because our guests are enjoying it so they, as well as the environment, are benefiting." "The timing of this is perfect right now," Pouessel "as continues, everyone is interested in eating organically and sustainably." And with a cuisine that focuses on progressive regional American cuisine prepared with French technique, sustainable seafood falls right in line with his philosophy. This spring, he envisions using shrimp in one of his famous parallel tastings at Aureole, like a fricassee of morels and peas paired alongside a pea soup with shrimp garnish. "There is a comfort," he says, "in knowing exactly where this shrimp comes from and how it is harvested." vegasmagazine.com 109