A Sweet Wonderland
It's only fitting that our world-class AAA Five Diamond award-winning resort would have its own World Pastry Champion. The artistic genius of that champion, Chef Jean Philippe Maury, is showcased daily at his Jean-Philippe Patisserie. You'll be welcomed into this imaginative display by a breathtaking chocolate fountain. This floor-to-ceiling constructions of cascading melted chocolate is a fitting entrée to a wonderful world of carefully crafted chocolates, cookies, cakes, crepes, salads, sandwiches and more.
Mon - Thu 6:00 AM - 11:00 PM
Fri - Sun 6:00 AM - 12:00 AM
Jean Philippe's Signature Brownie Recipe
"Everybody loves something sweet, so here is one of my favorite recipes you can create at home. I sincerely hope you enjoy these brownies as much as I do. You never know, maybe you'll become a chef someday, too."
Executive Chef, Jean Philippe Patisserie
⅔ cup Butter (130gr)
1 cup Sugar (220gr)
4 Large Eggs (220gr)
Using a mixing bowl, combine the sugar and melted butter, and then add the eggs in thirds.
½ cup Pastry Flour (70gr)
¼ cup Cocoa Powder (30gr)
¼ teaspoon Salt
¼ teaspoon Baking Powder
1 teaspoon Vanilla Extract
⅔ cup Chocolate Chunks (110gr)
68 to 72% Cocoa Content
Preheat oven to 350°
Sift all dry ingredients together and slowly combine with the wet ingredients. Finally, stir in the chocolate chunks, ensuring they are distributed evenly.
Pour the mix into the pan and bake for 25 - 30 minutes, do not overcook. Allow to cool and enjoy!
Jean Philippe Maury grew up in Perpignan, in the South of France. He began studying pastry arts at 17 at the l'Ecole Hoteliere du Moulin a Vent in his hometown.
During his studies, Jean Philippe worked with some of France's most acclaimed pastry chefs. In 1989 he began working with Chef Lucien Turquet, the owner of the most famous patisserie in Perpignan, in the creation of new product for La Toque Blanche shops.
Simultaneously, he earned a pastry degree in the Master's program at La Chambre de Metiers.Upon completing his degree, Jean Philippe began entering various pastry competitions. He has won bronze medals in Paris and Sete, and a gold medal in Bordeaux. In 1997, Jean Philippe won the Meilleur Ouvrier de France, earning the title of the best pastry chef in France.
Jean Philippe joined the Bellagio as Executive Pastry Chef in 1998. In 2002, Jean Philippe and his teammates joined together to represent America in the 2002 World Pastry Championship, where they won the gold medal. Jean Philippe became the World Pastry Champion against teams such as Austria, Australia, Belgium, Canada, Holland, Italy, Japan, Spain, Sweden, Switzerland and France.In January 2005 he opened the Jean Philippe Patisserie located in the Bellagio Hotel in Las Vegas. The one thousand square foot Patisserie is the first high end pastry shop in the Las Vegas area. Jean Philippe spent two years designing and creating the Patisserie to its current perfection.
His Patisserie features a great variety of French Delicacies including crepes, pastries, chocolate, gelato and danish. In addition, there is a long range of retail selections including drinks such as coffees and teas. The Jean Philippe Patisserie quickly became infamous after he displayed the worlds largest Chocolate Fountain.
Within the Spa Tower next to Essentials.
From the Bellagio Front Desk
Walk towards the Spa Tower and Jean Philippe is located next to Essentials on the right hand side.
Hours of operation
|Mon - Thu||6:00 AM - 11:00 PM|
|Fri - Sun||6:00 AM - 12:00 AM|
Bellagio Gift Card
Enjoy the best shopping, dining and entertainment Vegas has to offer. The Bellagio gift cards are valid at any MGM Resorts Destination.
*Service fees apply