Uyen Nguyen


Guy Savoy
Caesars Palace
3570 Las Vegas Blvd South
Las Vegas, NV 89109


Pastry Chef Uyen Nguyen

Guy Savoy | Las Vegas

Bringing out the best in a product is how 29-year-old Executive Pastry Chef Uyen Nguyen defines her pastry philosophy, and it’s a also why she’s a Rising Star. Nguyen has a way with her desserts that is simple yet complex, classic yet abstract, delicate yet with powerful effects. Her dishes play with pure flavors and build on layers of textures that are not only delightful but extraordinarily presented. Nguyen’s citrus salad is a serene landscape of seven type of citrus arranged on a perforated plate set over a bowl of dry ice; when hot chamomile and citrus tea is poured into the bowl, a scented steam rolls out of the perforations and over the citrus salad like a fog. The effect is stunning and ethereal—experiential pastry at its best. Her Fresh Dates with Fromage Blanc Sorbet mimics eggs and sausage in look (the white sorbet quenelle as the egg; the compressed fresh dates as the sausage), but is delicately sweet with a tart lift from the fromage blanc, slightly chewy from the dates, with a bit of crunch from candied macadamia nuts.  

Fresh Dates with Fromage Blanc Sorbet
Pastry Chef Uyen Nguyen of Guy Savoy – Las Vegas, NV
Adapted by

Yield: 4 Servings


    Fromage Blanc Sorbet:
  • 550 grams water
  • 75 grams glucose powder
  • 250 grams sugar
  • 60 grams lemon juice
  • 400 grams fromage blanc

    Orange Sabayon:
  • 150 grams yolks
  • 75 grams sugar
  • 20 grams Grand Marnier
  • Zest of ½ orange
  • 150 grams softly whipped cream

    Orange Confiture:
  • 4 oranges segmented
  • 1 orange peel, julienne
  • 6 crushed green cardamom seeds, wrapped in cheesecloth
  • 75 grams sugar
  • 1 sheet gelatin

    Fresh Date Roulade:
  • 500 grams fresh dates

    To Assemble and Serve:
  • Various nuts, crushed


For the Fromage Blanc Sorbet:
Combine water, glucose powder and sugar. Bring to a boil and let cool to room temperature. Combine lemon juice and fromage blanc with the syrup and transfer to Pacojet containers. Freeze for at least 24 hours. (Spin in Pacojet to order.)
For the Orange Sabayon:
Whisk together yolks, sugar, Grand Marinier, and orange zest over a bain marie. Transfer to a mixer and mix on a high setting until thick. Fold in the whipped cream and reserve chilled. 

For the Orange Confiture:
Combine oranges, peel, cardamom, and sugar in a pot over medium heat. Simmer until peel is tender and the liquid has reduced by at least 1/3.  Remove cardamom seeds, add gelatin, and let cool.

For the Fresh Date Roulade:
Pit dates and arrange in a line on a sheet of plastic film. Roll the plastic tightly to bind them together in a cylindrical shape—the roulade should look like a sausage. Reserve in freezer until very cold.

To Assemble and Serve:
Process 4 servings of sorbet in Pacojet. Thinly slice the chilled roulade and arrange slices in an overlapping circle on plate (approximately 10 slices per plate). Place a quenelle of sorbet in the center of the date ring, and garnish plate with sabayon, orange confiture, and crushed nuts.



back to top

   Published: October 2008