Dominique Ansel is known throughout the culinary world for his unique pastries and baked goods, such as the Cronut, with bakeries and shops in cities across the globe, including Las Vegas. And now, Dominique Ansel at Caesars Palace has been joined by the new Dominique Ansel Marché at Paris Las Vegas. Before the new venue opened, Las Vegas Magazine’s Nina King posed a few questions to the charismatic celebrity chef.
You have opened a variety of bakeries and restaurants through the years, including the new eatery opening at Paris Las Vegas. Can you tell us what the inspiration for this one is?
We always try to create something unique for each of our shops, a different concept and experience that’s made especially for that place. With our second home in Las Vegas being at Paris Las Vegas, I was inspired by the French-themed resort. It made me think of the beautiful Parisian markets and streetside stalls I used to see years ago, ones I still love to visit today. I think of the fresh crêpes being made in front of me, filling the air with a delicious smell, rotisseries with chickens being slowly roasted as the drippings fall into the golden potatoes just below, and of course, the fresh fruits, pastries and croissants baked that morning. Inspired by that, we took the idea and made it our own marché (market) at the center of Paris Las Vegas.
For a newcomer to the Dominique Ansel universe, what pastry would you recommend that a customer order? And are there any special savory dishes at Dominique Ansel Marché that you’d recommend someone try?
I’m especially excited for the rotisserie and the other savory dishes we have planned, including juicy roast chicken, French fries, slow-cooked roast beef and porchetta with crispy, crackly skin. I’m excited for all our crêpes too, both sweet and savory, because I have fond memories of growing up in France and getting crêpes at our local town. My sister worked at a crêpe stand and could make hundreds of them a day. Our savory crêpes are the classic, French buckwheat version, with fillings like sliced ham, Gruyère cheese and sunny side-up eggs. Of course, there’s also the beautiful croissants and viennoiserie that we bake each morning, including the Cronut. We change the flavor every month, and our first flavor at the new venue will be pain au chocolat, with dark chocolate ganache and croissant-infused ganache.
What is your personal order in your own venues?
For me, it’s always a cup of coffee and a DKA (Dominique’s Kouign Amann), which is like a caramelized croissant. It’s our most popular pastry in each of our shops, with golden layers and a caramelized crust.
You must have spent quite some time in Las Vegas during the planning for your bakery and the new restaurant. What are some of your favorite activities here in Las Vegas?
There’s such an exciting energy every time I’m here in Las Vegas, and there are some really talented chefs opening new concepts and restaurants both on and off the Strip. I love exploring and trying out new places each time I’m in town.
Do you have other culinary plans for Las Vegas?
You never know! But for now, we’re focusing on our Caesars Palace and Paris shops, and I can’t wait for everyone to visit.
Paris Las Vegas. 702.731.7865
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