Patisserie Manon

Jean-Paul Layden and his wife, Rachel, operate this gorgeous bakery and epicerie on upper Charleston, and you have to look hard on the Strip (at places such as Payard) to find pastries of comparable quality.

The prices here are much lower, of course. We’re talking croissants to rival any in town, macaroons, fruit tarts and Croque Monsieur, all made from natural ingredients and pretty enough for a Paris window display.

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Salmon Rillettes, Bouchon

Dishing With Grace

Salmon Rillettes, Bouchon

Rillettes are minced meat or, in rare cases like this, fish made into a spread with its own fat. Thomas Keller’s signature appetizer comes in a glass jar, available for retail purchase and home indulgence. Spread the rillettes onto crisp rusks made from house baguettes. It’s an unbeatable combo. $17.50 for 5 ounces, in the Venetian, 414-6200, BouchonBistro.com.

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