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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A night for chefs, by chefs

A Small Bite

A night for chefs, by chefs

By Xania Woodman

The night was Sept. 7, 2001. The culinary community of Las Vegas and beyond came together in a ballroom at the Rio to support one of its own. Napa restaurant’s chef Jean-Louis Palladin had been diagnosed with lung cancer, and it wasn’t looking good. Upon his death just two months later, The New York Times honored Palladin as “a chef’s chef whose boundless creativity and relentless pursuit of the best and freshest ingredients set an example for countless other cooks.” His inspiration lives on today in the lives he personally touched as well as in the culinary scene at large.



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