{"id":37541,"date":"2015-12-12T07:02:57","date_gmt":"2015-12-12T15:02:57","guid":{"rendered":"http:\/\/endoedibles.ifm.yji.mybluehost.me\/?p=37541"},"modified":"2015-12-13T10:47:00","modified_gmt":"2015-12-13T18:47:00","slug":"rosallie-2-las-vegas-nv","status":"publish","type":"post","link":"https:\/\/endoedibles.com\/?p=37541","title":{"rendered":"Rosallie [2,] Las Vegas NV"},"content":{"rendered":"

\"DSC06423\"

Rosallie<\/p>\n

\"DSC06397\"

Americano<\/p>\n

\"DSC06399\"

Duck Confit on Whole Wheat Petite Tourte with Onion Jam<\/p>\n

\"DSC06387\"

Madeline<\/p>\n

\"DSC06402\"

Chocolate Almond Croissant<\/p>\n

\"DSC06394\"

Walnut Pie<\/p>\n

\"DSC06391\"

Apple Tart<\/p>\n

\"DSC06405\"

Almond Feuilletine<\/p>\n

\"DSC06443\"

Petite Tourte<\/p>\n

\"DSC06427\"

Praline Buche Noel<\/p>\n

\"DSC06422\"

Almond Croissant<\/p>\n

\"DSC06446\"

Croissant<\/p>\n

\"DSC06436\"

Macaron \u2013 Pistachio, Chocolate, Espresso<\/p>\n

\"DSC06451\"

Palmier<\/p>\n

\"DSC06377\"

Dashing down to South Rainbow Boulevard shortly after hearing about Rosallie to find the work of Jonathan Pluvinet shockingly authentic for French pastry in Sin City it was only a matter of time before a return trip was planned to see more of the Niece native’s growing variety, a few days exploring Bordeaux recalibrating the palate, but in no way changing opinions that Pluvinet’s tarts and viennoiserie would compare favorably to those in his home country.<\/p>\n

\"DSC06379\"

Greeted like a friend by Pluvinet on Saturday, though I had hardly made his acquaintance prior to co-writing an article about the Rosallie in David Magazine, it was with Christmas decorations in full display and festive music overhead that the sizable cafe again extended greetings and with stories exchanged about his skiing background, move to America, and childhood working at his family’s restaurant the young chef’s knowledge and passion were readily evident, a dedication to his craft seemingly already noticed by locals as a steady stream of traffic sat down to breakfast or opted to take home pastries by the bag.<\/p>\n

\"DSC06382\"

Intelligently expanding his selection slowly, a calculated maneuver in a city where enormous menus of mediocre fare are generally truncated quickly…at least for the restaurants that last more than a few months…the focus at Rosallie remains pastry, sandwiches, and salads plus tea and coffee, the later besting any in France though the sheer quality of the beans while the imported French duck atop fresh baked bread is rendered in-house to a crisp succulence beneath lightly sweeten onion jam.<\/p>\n

\"DSC06383\"

Having already sampled several baked goods, and as such allowing Chef Jonathan to serve whatever he pleased, first bites of a Madeline previously marred by chocolate spoke to far greater flavor and softness this time around while the almond croissant imbued with chocolate was every bit as lovely as butter and almond versions experienced last time, a huge mess still made by shards of the shattering shell.<\/p>\n

\"DSC06381\"

Not one to ‘Americanize’ the menu, though an elegant ‘apple tart’ would properly rival all but the most elaborate Tart Tatin overseas, those looking for something rarely seen Stateside are well advised to invest in a slice of Walnut Pie, the bitter nut more common in Europe providing a great bit of balance compared to the more common Pecan version found throughout America that is oftentimes far too sweet.<\/p>\n

\"DSC06410\"

Impressed by the thinness of feuilletines and a Palmier that probably should not be eaten in the car or anywhere with rugs unless a vacuum is nearby it was with several gifts to-go that I bid Adieu to Jonathan and his growing team, the macarons still perfect with the natural pistachio flavor particularly impressive while croissants raise the bar for everyone else in Southern Nevada, as too does the buttercream Buche Noel that comes as a sharable portion in one of three flavors, the cheerfully decorated praline version outshowing ‘yule logs’ from Manon, Bouchon, and even Jean-Phillipe.<\/p>\n

\"DSC06385\"

FOUR AND A HALF STARS: Finally a place consistently offering croissants on par to those found overseas and really making an effort to grow the business through quality and craftsmanship it should go without saying that Rosallie is a special place that will likely only continue to improve, another in a growing line-up of Off-Strip Chefs that need and deserve their community’s love and support.<\/p>\n

RECOMMENDED: Almond Croissant, Walnut Pie, Butter Croissant, Pistachio Macaron, Apple Tart.<\/p>\n

AVOID: N\/A.<\/p>\n

TIP: 7a-6p M-Su, Free WiFi. Holiday Gift Baskets currently available and more seasonal specialities including Pithivier \/ Galette des Rois soon to join the Buche Noel \u2013 call-in\/advanced orders advised.<\/p>\n

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.<\/p>\n

Home<\/a><\/p><\/blockquote>\n