The appearance of savory ingredients in desserts is nothing new, but in the hands of chef André Rochat, a dessert can be transcendent. This finish to the meal is not only sweet, but holds some spice, thanks to a dusting of red peppercorn flakes atop not only a layer of cake, but also a topping of apricot mousse and marzipan. Resting in a pool of salted caramel sauce, this dessert is sure to tickle all of your taste buds.
Best of the City 2017
Our eighth annual celebration of all things Las Vegas, from the best casino comebacks to irresistible pot products