The Ultimate Guide to Desserts in Las Vegas | Eater Vegas
"At Caesars Palace, Restaurant Guy Savoy showcases savory and sweet brioches overseen by executive pastry chef Sebastien Polycarpe, whose Michelin-starred experience informs the pastry program. Polycarpe began culinary school at 16 in Souillac, worked at a three-star Michelin restaurant in St. Tropez by age 20, drew the attention of Alain Ducasse at 22, and later worked under Guy Savoy in Paris before being invited in March 2013 to work at Guy Savoy’s only U.S. restaurant." - Eater Staff
