News release for the opening of La Vie en Rose (restaurant) at the Desert Inn

DESERT I N N Hotel? Casino las^egas News Release P.O. Box 93598, Las Vegas, Nevada 89193 (702) 733-4444 FOR IMMEDIATE RELEASE DESERT INN'S "LA VIE EN ROSE" GOURMET FRENCH RESTAURANT LAS VEGAS ? "Nat Hart doesn't open restaurants; he orchestrates them. He is to restaurants and fine dining what Leonard Bernstein or Zubin Mehta are to the world of music," said Kevin Malley, president of the Desert Inn Hotel and Casino. Mr. Malley was referring to Mr. Hart's latest achievement, La Vie en Rose, the new 115-seat gourmet French restaurant, which opened July 1, 1989, at the Las Vegas resort. Mr. Hart is the Desert Inn's vice president, food and beverage. "La Vie en Rose is more than a restaurant. It was created to set a new standard in fine dining for Las Vegas. Guests of the Desert Inn have come to expect the finest. La Vie en Rose is yet another of excellence in service and opulent surroundings. It's the epitome of the continental dining experience," Mr. Hart said. An internationally renowned gourmet chef, lecturer and connoisseur, Mr. Hart says creating a new restaurant is akin to raising a child. "It demands all of your time, talents, creativity, imagination, skill and patience." -More- DESERT INN'S NEW LA VIE EN ROSE RESTAURANT PAGE 2 The menu, design and decor at La Vie en Rose aptly reflect all that has gone into the more than gear-long of planning. According to Mr. Hart, La Vie en Rose has the most extensive menu of any continental gourmet restaurant in Las Vegas. "We've spent as much time planning our menu as we have in designing all of the custom elements you'll see at the restaurant." La Vie en Rose is open seven days a week serving dinner from 6:00 to 11:30 p.m. "I usually defer from suggesting any particular entrees," Mr. Hart said, "hut there are some that are so spectacular, so different, they deserve to be highlighted. Duck lovers will relish our fanfare of boneless roast duckling. It's served with a choice of sauces - orange, cherry, guava, peppercorn, light curry or chutney - that truly complement this regal fowl. "If you prefer pheasant, we roast it to perfection and serve it on a nest of sauteed apple and pear slices in a mild sour cream sauce. "Our new Chef de Cuisine, Mial Parker, delights in working with lamb. He takes lamb filets, fills them with a blend of finely diced mushrooms, pate, cognac and tarragon, wraps them in brioche. The result is wonderful. -More- DESERT INN'S NEW LA VIE EN ROSE RESTAURANT PAGE 3 "One of the most spectacular presentations is our boneless fillet of red snapper. The chef takes the fish, enoki and black mushrooms, pea pods, carrots, water chestnuts and green asparagus spears. He wraps it in parchment and bakes it in the oven. As it is served to the guest the parchment is slit and aromas burst forth. It's wonderful." Reservations are suggested and can be made by calling the Desert Inn, (702) 733-4444. The restaurant accepts all major credit cards. -30-