After 20 years, world-renowned pasty chef Jean-Philippe Maury no longer has a presence on the Strip. The nine-year old Jean Philippe Patisserie at Aria has already re-branded itself as Aria Patisserie and his original outpost at the Bellagio will soon turn into the Bellagio Patisserie. Both locations are currently hiring ahead of expected new menus.
Still a magnet for visitors, Maury was the idea man behind the world’s largest chocolate fountain that continues to flow at the Bellagio, circulating two tons of melted chocolate a distance of 27 feet, at a temperature 120 degrees Fahrenheit. It has yet to be formally announced if the fountain will remain in place.
Both patisseries served chocolates, cookies, cakes, crepes, gelato, salads and sandwiches, with the Aria location also offering diners the convenience of “to go” boxes for the journey home.
A former executive pastry chef for both resorts and the 1997 recipient of the Meilleur Ouvrier de France award crowning him the country's best pastry chef, in 2015 Maury launched iDessert in San Diego, a new concept that allows customers to remotely build their own shakes, sundaes and gelatos, adding ingredients via an iPad.
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