content: If I ever have a child, I want to name him Jean Philippe, but he will probably get beat up at school having a name like that.  The desserts here are absolutely decadent.  Not only do they taste good, but they are miniature works of art in themselves.  Pastry on the highest level is never overly sweet, and these are no exception.  The quality of ingredients is highly apparent the moment you take a bite into them.  Unfortunately our caloric allowances only gave room for my wife and I to order one apiece.\n\nThe strawberry shortcake was wonderful.  A very nice fruity strawberry flavor uncut by any of the red corn syrupy stuff you see in other places.  I had the vanilla eclair which was filled with vanilla pastry cream.  I think that they use Tahitian vanilla because it had a nice floral vanilla essence to it.  It was a full-bodied vanilla taste often not found in other places.  I did feel a little chalkiness to the texture which is from the starch they use to thicken it.  But, unless you make pastry cream on an ongoing basis, you may not notice it.\n\nDesserts here are not cheap.  At $7 a pop, they can cause sticker shock.  But are they sooo worth it.  Jean Philippe clearly demonstrates why he has received the award as Pastry Chef of the Year multiple times.  I don't think there are any bad pastries as I had some other ones when they were located in the Bellagio hotel.  The pumpkin cheesecake is also a seasonal favorite.\n\nDo not pass up the opportunity to get a bite here.