Wynn Magazine - Las Vegas
Issue link: http://digital.greengale.com/i/725934
86 How Sweet It IS! Christophe Devoille's pâtisserie epitomizes the Wynn Palace ethos. At Sweets, precision, art, and delightful surprise rule the day. by Mark Ellwood It Isn't dIffIcult to fInd sweets, t he pât isser ie t ucked into one cor ner of wy nn Pa lace. Just follow t he heady smell of toast ing wa ff le cones t hat wa ft s dow n t he wa lkway. t he ma n responsible, past r y cza r chr istophe devoille, sit s in t he ca fé dressed in cr isp chef 's whites. Burly a nd shaven-headed, he has a shy smile, but he's pa lpably proud of his new ca ndy k ingdom. t he st a ndout is t he cabinet burst ing w it h bite -size, pastel- colored morsels. "oh, here, t hey love how we have ret hought t he maca ron." devoille lingers on t he word; even a fter spending much of his cook ing ca reer t rek k ing t he world, he ret a ins a st rong french accent. fit t ingly, since t he chef intends to br ing a specia l touch to t he ba ker y here: t hose maca rons a re his pièce de résist a nce. "You need sk ill, pract ice, a nd good equipment to ma ke a classic maca ron," he says, not ing t he precise rat io bet ween f illing a nd shell. for t he per fect cook ie, t he f illing should weigh ha lf as much as t he mer ing ue. PhotograPhy by roger davies