In the tail end of last year, Fontainebleau Las Vegas threw open its doors. Sister to the Fontainebleau Miami Beach, which has acted as a stalwart of luxury in the Magic City since the 1950s, the hotel instantly made its mark with an ostentatiously (and very fittingly) grand party for which A-List set descended on Sin City in their droves.
But peel back the already star-studded reputation and what do you find? A lot, basically. At 729 ft tall with 67 stories, the hotel is one of the biggest in the city. Over 3,000 rooms leave lots of hungry mouths to feed; fortunately, Fontainebleau Las Vegas has lots of restaurants – 32 to be exact, if we’re generous and count all the bars too.
From an elegant steakhouse and a 12-seat omakase experience to pizza joints, coffee houses and taco joints, just about every craving can be squashed without ever leaving the hotel’s confines. One of those 32 is the signature La Fontaine, a sophisticated French-inspired destination.
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Chef
La Fontaine’s French executive chef Laetitia Rouabah most recently helmed the kitchens at Alain Ducasse’s Allard in Paris during a temporary pop-up, following a six-year stint as head chef at Ducasse’s New York outpost, Benoit.
Prior to her time at Benoit, Rouabah trained at both Hotel Plaza Athenee in Paris and The Dorchester in London, firmly embedding the principles of traditional, classic French cookery into her style.
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Back over the pond in Vegas, Rouabah will undoubtedly be set on delivering a dose of European refinement to a proudly showy hotel.
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Menu
While first launched for just brunch and lunch sittings, La Fontaine has now settled into its new home enough to branch out into dinner service. The new evening menu is emblematic of the restaurant’s overall culinary ethos: French sophistication with a touch of pizazz, all centered around market-fresh cuisine.
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The menu kicks off with an indulgent ‘for the table’ section (think: a gruyere, bacon and caramelized onion flatbread; classic caviar service; and a seafood platter), followed by a number of primarily French appetizers, infused with a touch of international influence. Don’t miss the foie gras with blueberry chutney, brioche and sangria reduction, nor the oven-baked snails.
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Mains follow an equally lavish vein. Dig into the sole poêlée (dover sole wrapped up in prosciutto and served with creamed leeks and lobster sauce); ribeye steak with bearnaise sauce and fries; or the magret de canard (crispy duck breast with parsnip puree, berries and duck jus).
We’re in the region of classic French food, so you can expect a serious wine list. The restaurant also offers dedicated wine tastings and pairing lessons, either with its own team of expert sommeliers or visiting winemakers.
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Interiors
Like most things at Fontainebleau Las Vegas, La Fontaine is larger than life. The restaurant can seat 158 guests (or 170 for a full-venue buy out) in its elegant dining room, as well as an extra 12 in a dedicated private dining space.
The restaurant has been finished in a refined style, hinting at its mission to blend modern and traditional cooking styles. A soft pastel color scheme creates a light, welcoming atmosphere while flashy accents – marble, gold, chandeliers – remind us that we are very much still in Vegas.
La Fontaine, Fontainebleau Las Vegas, 2777 South Las Vegas Blvd. Las Vegas, Nv 89109, fontainebleaulasvegas.com
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