Taittinger and Aureole? Yes, Please

Charlie Palmer’s Aureole at Mandalay Bay teams up with Champagne Taittinger winery for a wine pairing dinner on Thursday, Oct. 23, at 6:30 p.m. Mandalay Bay’s director of wine Harley Carbery, along with Champagne Taittinger’s export manager Clovis Taittinger, host the event.

Aureole’s executive chef Vincent Pouessel and executive pastry chef Megan Bringas created the six-course pairing menu. Here’s a look:

Fluke Sashimi, Star Fruit and Tiger Shrimp Cevice & Squash Blossom Tempura; paired with Brut La Française

Lightly Seared Mozambican Langoustines with apple and foie gras chutney; paired with Prélude "Grands Crus"

Santa Barbara Sea Urchin Barley Risotto with porcini mushroom chips and chicory sea salt biscotti; paired with Les Folies de la Marquetterie

Lemon Dusted Diver Sea Scallop and Fresh Black Winter Truffles with caramelized cauliflower and house-made raisins; paired with 1998 Comtes de Champagne Blanc de Blancs

Roasted Veal Tenderloin and Braised Cheeks with butternut squash ravioli, sage brown butter, black trumpet mushrooms and amaretto veal reduction; paired with 2005 Comtes de Champagne Rosé

Preserved Lemon St Honore with Breton sand cookie and Earl Grey ice cream; paired with Nocturne

Tickets are priced at $225 per person at 702-632-7401.