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Our Vegas Wedding! | Jessica VerSteeg image 2
April 27, 2017

Our Vegas Wedding!

Well, happy 420 really turned into a happy day for Yegor and me! Our Vegas Wedding!

We decided to spend a few days relaxing by the pools in Vegas, enjoying some of our favorite restaurants, entertaining ourselves with roulette and beautiful shows.

We got to Vegas on Wednesday night, enjoyed dinner at the new Zuma, walked our dog, and ordered lots of dessert to our room – nothing new. While indulging in chocolate covered strawberries and ice cream, we talked about our wedding – a conversation we often have.

The conversation usually consists of places we love, the food we can’t celebrate without, the music we adore, aaaandd our guest list… Always an emotionally taxing conversation. Grandma Lavrov can’t travel to the US, Grandma VerSteeg can’t travel to Russia, but it wouldn’t be a wedding without both; We were stumped, as usual, and went to bed dreaming about what to do.

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I usually travel in something very comfortable, and all black is just easy to match with other all black articles of clothing.
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When we travel with our dog to Vegas, Vdara is our go to hotel because of the dog park they have next door.
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He is either making dinner reservations or working
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Rock shrimp tempura

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Tuna and salmon tartare

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otoro and salmon
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Scallops
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My sushi buddy

The next morning (4.20! Wahoo!), Yegor said “Let’s make today the best 420 ever!” I asked, “How?” and he looked at me with a grin: “Let’s get married!”

I shot up.

“That’s the most genius idea ever and it’s actually really fair! We won’t be excluding anyone from my side or yours!” He said, “That’s exactly how this came to mind, and we can just have two big parties – one in the US and one in Russia. Whoever we invite can choose the date or location that works best for them and if they are able to they can come to both!” I jumped on top of him, hugging him and kissing him, proclaiming “This is why I want to be your wife!!! You think of everything!”

Giggling I asked, “Now what? Where do we go? How do we do this? What about a dress? Oh, and what about rings!?” So we called the Bellagio and requested 4.20.17 at 4:20pm. Astonishingly they said that’s actually the only time they had available for the rest of the week!

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Bellagio 4.20.17 at 4:20pm

Once the wedding was booked, we called our families to tell them the news. I can’t imagine getting last-minute news like this, but they all handled it well and were so excited for us! We are both beyond lucky to have such supportive families.

After that, it was like the Amazing Race – hahaha – see how much we can get done before the finish line! We went to Cartier, bought our wedding bands (somehow they had our exact sizes), then rushed to the Wynn for a hair cut (him) and a blow out (me), and of course managed to squeeze in a couples manicure and pedicure.

Next on our checklist: wedding attire. I didn’t even know where to start, but my genius then-fiancé said “Dolce & Gabbana always has everything we need!” And that is indeed the place that had EVERYTHING WE BOTH needed! I got the most beautiful lace dress and he got the best looking suit and tie! Thankfully we already had shoes that matched. So with an hour and a half left before wedding time we are doing great! Yegor sends me to the room so I can do my make up while he shines his shoes and, while he did really shine his shoes, he also came back with “wedding cake” (two warm, freshly baked doughnuts)!

And off we went to the chapel… Well, we had to walk Pricilla first, and then off we went to the chapel.

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his and hers cartier
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Getting our hair done
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Hairspray mask
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Drinks before the wedding
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My dress and his suit

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While my soon to be husband was getting fitted the rest of the staff at DG was helping me with my russian
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Real service, carrying our bags to the room
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Wedding cake
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Wedding cake
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Getting ready, yes I did my own make-up
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Bathroom selfie

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Elevator selfie
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Walking in the garden feeling like a princess
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This stud
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We love staying at Vdara if we travel to Vegas with Priscilla because of this dog park they have

Now we are officially husband and wife!

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Husband and wife kiss
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1st selfie as husband and wife
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Even Priscilla cried
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This feeling is unreal

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French bulldog

husband and wife kissing

 

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wife and husband first dance wife and husband first dance wife and husband first dance

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Our mini “just us” wedding if you want to see:

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Walking back to our hotel we passed this beautiful framed art that felt very wedding day
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Once I opened the door to our room I see 100 beautiful red roses and heart balloons all over the room (I honestly have the best husband)!
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Back in our room an very happy
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Celebration dance

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Clearly Pricilla had a long day haha

After running around all day and getting married, we worked up an appetite so we headed over to Twist for dinner. Walking into Twist was like walking into a fairytale with all of the beautiful butterflies above the entryway.

Twist by Pierre Gagnaire is known for its amazing French food and for being deliciously creative. Located on the 23rd floor of Mandarin Oriental, Twist boasts an innovative menu that gives classic French cuisine a modern twist. The menu options change seasonally, but a tasting menu and a la carte options are always available. If I see a tasting menu 99% of the time I will go with the taking and stick to just that, because they are usually quite filling.

I know this is already a long post so I won’t bother you with too many details about the food, I’ll just tell you what each plate is. We did the wine pairing so forgive the images getting blurry as the night goes on. Also I should note that the only meat I ate was fish, they were very kind in working with what I would like and adjusted the menu to my liking, my husband on the other hand eats all meat.

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Twist by Pierre Gagnaire

Twist by Pierre Gagnaire
Cheers to being married!
Twist by Pierre Gagnaire
Clearly he is happy, with that contagious smile.
Twist by Pierre Gagnaire bread
The piece to the right was my favorite, crunchy on the outside, soft on the inside, and sprinkled with cranberries.
Twist by Pierre Gagnaire tasting menu
The Grand Tasting Menu
Twist by Pierre Gagnaire Orange pain soufflé, nori tempura with wasabi mayonnaise and radish, parmesan sable
Orange pain soufflé, nori tempura with wasabi mayonnaise and radish, parmesan sable
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Lavash crackers
Aubergine and foie gras, parsley gougere twist vegas
Aubergine and foie gras, parsley gougere
twist Guinness and coconut gelée, celery stick, sauternes wine and orange powder gelée vegas
Guinness and coconut gelée, celery stick, sauternes wine and orange powder gelée
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Domaine Guirardel, “Bi dé Casau,” Jurançon 2011
Twist by Pierre Gagnaire
MEDITERRANEAN LOUP DE MER CARPACCIO Alaskan King Crab, Avocado – Lemon Gel and Horseradish infused Milk Cube
Kraker Pinot Gris Burgenland 2015 wine vegas
Kraker Pinot Gris Burgenland 2015
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WHITE ASPARAGUS Viennoise, Snow Peas, Baby Carrots – Blood Orange Mousseline
Tokaji Dry, Mandolas 2013 wine vegas
Tokaji Dry, Mandolas 2013
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MAIN LOBSTER WITH “PITCHI” SAUCE Shiitake Mushrooms infused with Madrass Curry – Granny Smith Apples
Twist by Pierre Gagnairewine Argiolas Costera Cannonau di Sardegna 2012
Argiolas, “Costera,” Cannonau di Sardegna, 2012
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My husband got the FROG LEGS WITH MOREL MUSHROOMS -Veal Mousseline and Watercress Foam (sorry I forgot to take a picture of his plate) In place of the frog legs I was brought Dover sole cooked a la meuniere with green spinach Velouté, shiitake mushrooms and amaranth
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Palate cleanser
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Marotti Campi, “Orgiolo,” Lacrima di Morro d’Alba 2013
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ROASTED CANADIAN BUFFALO TENDERLOIN Infused with Juniper Berries – Mixed with Vegetables and Bone Marrow, Pea Puree, and Violin Sauce. Also the potato on the side there – AMAZING

Twist by Pierre Gagnaire

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Another substation I had was the Wild Mediterranean Turbot – globe artichoke puree, lucky sorrel, raisins and beurre blanc to replace the ROASTED CANADIAN BUFFALO
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I was so smitten I could not stop smiling
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Our first dinner as husband and wife
Twist by Pierre Gagnaire desert wine
Vin du Bugey “Cerdon”, Renardat-Fâche – 2016
Twist by Pierre Gagnaire desert
Battenburg- Pistachio and Almond Cake filled with Passion Syrup, Exotic Fruit, Passion Banana Sorbet
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Lemon Cheescake- Almond Nougatine, Manjari Chocolate Sauce
Twist by Pierre Gagnaire desert
Raspberry Upside Down Tart- Elderflower Agar and Custard, Raspberry Coulis
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Meringue A Tarta- Pinot Grigio and Sherry Mousseline Cake, Lemon and Hibiscous Meringue
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Thanks to Megan L. (Food and Beverage Coordinator) the entire staff knew it was our wedding night and they congratulated us with the Congratulations Cake – Grand Marnier Mousse, Vanilla Crème Brulee, Hazelnut Crunch, Orange Blossom Ice Cream.

Truly a spectacular meal, from service to food to atmosphere. Everything was white glove. Also, I say get a table by the window and this is the perfect date night or special anniversary dinner. Well deserving of their three Michelin stars and at the very top of the best meals I have ever had.

The next day we locked ourselves in our room and enjoyed the day as a married couple – only coming out for dinner, but reservations at Le Cirque are worth coming out for. I will apologize in advanced for the lighting of the dishes, I do not like disturbing other dinner guests with a flash so I had to work with the very dim lighting.

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I am a fan of details and I must say I loved the custom plates and napkins matching

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5 Course Menu Frederic’s Wine Pairing

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MARYLAND BLUE CRAB
russian osetra caviar, ocean water smoke *
Supplement additional
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JAPANESE YELLOWTAIL
hawaiian heart of palm, avocado puree, yuzu vinaigrette*
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ST-GERMAIN FLAMBÉED FOIE GRAS
sesame, tapioca, elderflower gastrique*
Royal Tokaji, Tokaji 5 Puttonyos, Hungary, 2009
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CARNAROLLI RISOTTO
seasonal truffles, parmesan
Supplement additional
Puligny-Montrachet, Jean Chartron, Burgundy, 2014
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HOKKAIDO SCALLOP
daikon “tagliatelle”, roasted peanuts, ginger, thai curry sauce*
Supplement Additional
Châteauneuf-du-Pape Blanc, L’Oratoire, Rhône, 2013
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MEDITERRANEAN SEA-BASS
crisp potato, braised leeks, pinot noir reduction*
Château du Moulin-à-Vent, Moulin-à-Vent, Cru Beaujolais, 2009

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SAVOYARDE SUNCHOKE SOUP wild forest mushrooms, fromage de raclette

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CHOCOLATE BALL white chocolate ice cream, hazelnut caramel crunch Burgenland, Kracher, Beerenauslese Cuvee 2011, Austria
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Melting the CHOCOLATE BALL white chocolate ice cream, hazelnut caramel crunch Burgenland, Kracher, Beerenauslese Cuvee 2011, Austria
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the ice cream inside matched perfectly with the warm chocolate
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RASPBERRY PARFAIT champagne gelee, lychee guimauves

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Although Le Cirque is whimsical and playful, the rarity of Le Cirque’s AAA Five Diamond rating speaks eloquently of their exquisitely bold, French cuisine. Surprisingly, the New York location does not have a Michelin Star, but the Vegas location did earn its self one star – but to be honest, the staff deserve a star for themselves. Everyone there was so on point, and I am pretty sure all of the waiters have been there 15+ years.

Gregory Putin is the executive chef at Le Cirque in Las Vegas. Previously, Chef Putin helped Joel Robuchon open up eight new restaurants worldwide, staying on as executive sous chef at L’Atelier de Joel Robuchon in New York for 2 years. He joined Le Cirque in 2011 after earning a Michelin star as executive chef at Veritas in New York.

Address: 3600 Las Vegas Boulevard South, Las Vegas, NV Phone: 7026938100

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I was so full and exhausted when we got home, I almost slept on the sofa.

The next morning one of my sisters Kristen surprised us by flying in!

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Spent the day by the pool

Then gambled a bit, winning quite big…

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After making enough to pay for dinner we were off to Tetsu at ARIA

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UNI -Sea Urchin | Santa Barbara, California
Veuve Clicquot Brut Yellow Label Vegas
Veuve Clicquot Brut Yellow Label

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CALAMARI WITH JALAPEÑO SALT

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SEARED SCALLOP WITH GARLIC BUTTER SAUCE*
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Veuve Clicquot Brut Yellow Label
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SHIITAKE MUSHROOM
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UNI -Sea Urchin | Santa Barbara, California

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Tetsu Vegas
WHOLE LOBSTER with Sriracha Mayo
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CHILEAN SEA BASS

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PRIME JAPANESE A5 OHMI*

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TORO -Fatty Tuna | Wild Bluefin + SAKE -Salmon | Scottish King + UNI -Sea Urchin | Santa Barbara, California

This teppan concept Resturant had been recognized by Forbes and has a Michelin-decorated Chef Masa Takayama. Tetsu is an intimate and interactive dining experience, offering guests the first taste of Chef Masa’s passion for fine Japanese grilling. Whenever most people think about Teppan style or the “cook at the table” style of Japanese cuisine, they think of  Benihana, but this is far from the Benihana experience (with all due respect to Benihana) – for the tastebuds especially. We did not really know what to expect here so we told our waiter, “whatever our chef wants to make, we will eat”. And that’s exactly how our dinner went, you can always trust the chef.

ARIA, 3730 S Las Vegas Blvd, Las Vegas, NV 89109  Phone:  (702) 590-8530

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Despite being very full we decided we had to see David Guetta at XS so we walked off the food for a bit.

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And danced the rest of it off at XS

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Cheers

Well, the night before was a long night so we decided to sleep in and relax until dinner…

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Once we woke up, we took Priscilla to the dog park.

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Although the London location of Milos is my favorite, the one in Vegas has never served me a dish I did not finish. So we spend the afternoon snaking away at Milos trying not to turn our appetite for dinner.

Huffington Post
Image from Huffington Post
Thinly sliced and lightly fried zucchini + eggplant with tzatziki and Kefalograviera Cheese
Octopus
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Sea Bass + a veggies plate
Rustic yogurt with Thyme honey from Kythera and walnuts
Rustic yogurt with Thyme honey from Kythera and walnuts

After stuffing our bellies we decided to get every service we could at espa

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Sad to say, but this will be our last meal in Vegas. We reserved a table for three at Alize, a French restaurant located on the top floor of The Palms Casino Resort with a beautiful view of the Las Vegas strip. As you can tell by now we love tasting menus, so that is exactly what we did. We also did the wine paring but my phone was on 4% and I wanted to makes sure I at least got images of the food.

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Pretty dishes

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Caviar
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Chilled Spring Corn Soup -zucchini, tomato, celery, radish
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Scottish Smoked Salmon -quail egg, avocado, capers, dill aioli
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Roasted Beet Salad -Kataifi Crusted Goat Cheese, Persimmon Chutney, Walnut Vinaigrette
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Seared Foie Gras -White Chocolate & Orange Pain Perdu, Braised Rhubarb, Pistachio
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Seared Jumbo Scallop -Sweet Corn Purée, Wild Mushrooms a la Greque
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Braised Dutch White Asparagus -Spring Vegetables, Basil Nage
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Roasted Squab -Black Olive Polenta, Red Onion & Cherry Marmalade, Squab Jus
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Vegetable Gateau -red and yellow peppers, zucchini, squash, eggplant, feta cheese
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Braised Lamb Shoulder -Harissa Moroccan Couscous, Peppernatta, Lamb Jus
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I cannot remember what this one was called
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Chocolate Soufflé -chocolate sauce

While I do respect the Michelin star, I do not feel this restaurant deserves the star. I will say I had a nice dinner, I can even tell you my favorite dishes – the caviar, the roasted beet salad that they custom made for me because I really wanted that salad, but also really wanted to try the tasting menu (that I will give them extra credit for), and the chocolate soufflé.

Usually when I dine at a Michelin Star Resturant I LOVE every dish, in this case I can only say I really LIKED three dishes. It’s not to say they were not good, each dish was made with quality  ingredients and each dish was displayed like beautiful art work on my plate, but thats not enough to earn a star. Not all flavors on those beautifully displayed dishes exploded in my mouth, our waiter was very kind and accommodating (even helped me customize one of my courses, the roasted beet salad) but he was not as professional, and the decor I think really needs some updating. So overall it was not bad, just not a Michelin in my book.

So there you have it, our last minute wedding in Vegas and lots of food! I LOVE food, so this was the best wedding week ever in my eyes! Vegas food is utterly amazing and there is no other city the size of Vegas that offers the same array of options. If you are visiting Vegas and only have time to including one elite meal in your plans, I can make arguments for several different places, but I must say that our evening at Twist was truly exceptional.

 

Dear family and close friends,
Again, we did this to be the most fair to our respective family members (Grandma VerSteeg + Grandma Lavrov). We will celebrate with family + friends in Russia (all bridesmaids + anyone invited from the US are welcomed to go when we choose a party venue in Moscow) and we will celebrate with family + friends in the US (all groomsmen + anyone invited from Russia are welcomed to come when we choose a party venue here).

Love,

Mrs. Lavrov

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