Chef Charlie Palmer
Style of Cuisine Progressive American
Influences raised on family farm, Chef Georges Blanc
Restaurants
Aureole NYC opened 1988
Multiple Charlie Palmer steak around the country
Aureole Mandalay Bay Resort and Casino in Las Vegas
Style of Cuisine Progressive American
Influences raised on family farm, Chef Georges Blanc
Restaurants
Aureole NYC opened 1988
Multiple Charlie Palmer steak around the country
Aureole Mandalay Bay Resort and Casino in Las Vegas
Menu Chef Charlie Palmer's
- Gazpacho soup with shrimp served cold
- Sauteed scallops with corn sauteed scallops with corn ragout and balsamic reduction
- Summer garden salad
- Lamb chops with fingerling Lyonnaise potatoes and grilled vegetables with chimichurri sauce
- Scallion biscuits
- Cheesecake pudding
Lamb Chops-Lamb was cooked to a M temp. Would have liked the lamb to have been cooked to MR temp. Meat has a light pink color and some moisture left. Texture is still tender as the lamb was not dry. Good flavor of the lamb from seasoning and herbs. Nice grill markings on the chops. Very pretty plate. Nice height, flow and color of the plated food.
Fingerling Lyonnaise Potatoes-Potatoes are fully cooked and have a tender mouth feel. Good flavors of crisp bacon, herbs, seasonings as well as the potatoes.
Grilled Vegetables w/Chimmichurri Sauce-Vegetables have nice grill marks and still have good bright colors. Tender mouth feel of all the various vegetables. Great flavor from the Chimmichurri. Very refreshing sauce added to the grilled vegetables.
Fingerling Lyonnaise Potatoes-Potatoes are fully cooked and have a tender mouth feel. Good flavors of crisp bacon, herbs, seasonings as well as the potatoes.
Grilled Vegetables w/Chimmichurri Sauce-Vegetables have nice grill marks and still have good bright colors. Tender mouth feel of all the various vegetables. Great flavor from the Chimmichurri. Very refreshing sauce added to the grilled vegetables.
Sauteed Scallops w/Corn Ragout and Balsamic Reduction-Scallops are cooked to a tender, juicy mouth feel. Scallops show nice caramelized surface from proper cooking. Corn is overcooked and the kernels are shrunken and wrinkled. Corn ragout has very nice flavor of the sweet corn and garlic. Balsamic reduction has great flavor of the vinegar's sweetness blended with the earthy Pancetta flavor
Summer Garden Salad-Very nice eye appeal of the salad. Lots of bright colors of the vegetables. Great textures of the various vegetables in the salad. Dressing has a balanced flavor of vinegar, heavy cream, as well as the various seasonings. Good height of the plated salad.
Gazpacho Soup w/Shrimp-Soup was served cold. Garnish of avocado, shrimp, cherry tomato and chopped parsley. Great visual appeal. I would have used 3 shrimp and not 6, keep food cost in mind. Good texture of the soup from pureeing. Has very good balanced flavors of the pureed vegetables and seasonings. Needs more salt and pepper. Bowl of soup has excellent eye appeal
Scallion Biscuits-Biscuits are fully baked. Fluffy interior of the biscuits. Scallions add good flavor to the biscuits. Biscuits are not overly salted either.
Cheesecake Pudding-Graham Cracker crumb crust is quite dense. Cheesecake filling has nice flavor and is not overly sweet. Balanced flavor of sugar, cream cheese, vanilla and graham crackers. More like a cheese cake than a pudding regarding the finished texture.