Female: Now, what is the name Aureole actually means?

Male: Aureole refers to the golden globe sunlight that surrounds the earth, the designer of the restaurant wanted to make sure he incorporated light into the environment whether it would be day or night.

Female: And these windows are just so spectacular and so unique in Las Vegas for any of the restaurants. So, what is Charlie Palmer's philosophy for the restaurant?

Male: Well, Charlie Palmer's is a pioneer in progressive American Cuisine which is an evolving style that uses classical French cooking and incorporates it using fresh American ingredients. And what that allows us to do is make sure that we’re changing the menu on a seasonal basis.

Female: Well then, so this is the best kitchen ever because we get—while we cook, so I just want to finish this out. What are you preparing then?

Male: Yes, we’re going to make here a Tuna tartare. We’re going to make it spicy. We’re going to make it crispy. And we’re going to try to squeeze the whole thing.

Female: But this is the strange ingredient I’ve ever seen we cook—

Male: Well, definitely ingredients, it’s something that keeps interest of eye and you don’t think the same ingredient and twist it around and come up with different recipes and different way to shape and work with.

First thing I’m going to do is I’m going to slice it into thin slices like this. Sharp knife helps a lot. It makes things smooth and easy.

And we’re going to season and dress up the meat of the tuna itself.

We’re going to top that a little bit of salt and pepper.

Put a little bit of extra virgin olive oil. Separate all the little dices of tuna. And that’s going to help the process to get all the slices and all the aroma all around each and every slice of tuna. We’re going to add a little bit of—and that’s basically where we’re going to get all the spice and the heat from. Toss the sesame seed. I think a little bit of a texture into the tuna itself and a little bit of chives, a drizzle of sesame oil. And then we’re going to finish with a little bit of a soy sauce.

Put a little bit of the roasted bell pepper, a little bit of guacamole, avocado puree. It’s going to tune down a little bit of the spice, so we’re going to just lay our Tuna tartare, run it into sauce like this. There we go.

We’re going to use our flowers to garnish a little bit and dress up the dish.

Female: And you can eat this flower?

Male: Of course, audible flowers and here we go.

Female: But it’s yummy as that looks, I do know that you have a signature dish.

Male: Yes.

Female: What’s that?

Male: So, it’s a Crusted French Onion Soup and it’s something that Charlie and I would work on. Years ago, it became one of the best item here in our menu.

Female: That’s a pretty impressive line rank you have there.

Male: Yes. It’s 42 feet and holds 10,000 bottles of wine.

Female: Adam, I’m wondering how in the world do you get them down?

Male: Let me show you.

Female: So, this is four-story high. And look if I could glue a skyscraper. Essentially, it’s one giant climate control humidifier. I hear it was inspired by the machine impossible movie. I see a—lifts the wine through its oral satisfaction—the wine angels. So, they fly to the tower to pick out a selective bottle of wine. Now, that really is truly unique and something you definitely should see when you’re in Vegas.