Tuesday, March 27, 2012

Bouchon at The Venetian

Bouchon is a French restaurant created by Thomas Keller, a consecutive James Beard Foundation award-winner.  This is one fine dining experience you must try during your stay in Vegas. The food is phenomenal and the presentation of the dishes are impeccable.  Reservations can be made by phone or online through opentable
3355 Las Vegas Blvd S
Las Vegas, NV 89109
(702) 414-6200
4 stars on Yelp (with 1,616 reviews)

The paper menu is wrapped neatly around your dinner linen and unfolds to provide an array of bistro classic dishes.
A candlelit dinner perfect for a romantic evening... or for great food with fabulous friends.
The outdoor seating is gorgeous and intimate.  Depending on when you travel, bring a sweater or pashmina since it can get chilly night. 
Fresh french baguettes wrapped in linen and pistachios are provided before your meal.
French onion soup.  I am obsessed with their dinnerware!  So adorable!
Beignets de Brandade de Morue.  Cod brandade with tomato confit & fried sage.  Delish! A savory version of the classic beignets.

Rillettes aux Deux Saumons.  Fresh & smoked salmon rillettes served with toasted croûtons.  The top of the pate is sealed with fresh creamed butter that the server scraps off before you dig in.  If you love salmon, definitely order this appetizer.
One of the best oyster selections I have ever tasted.  My only regret is not ordering a dozen.
Oysters come with the classic vinegar, Tabasco, and cocktail sauces.
Moules au Fenouil.  Maine bouchot mussels steamed with Pernod, fennel bulb, applewood smoked bacon & tomato oil. 
The mussels were scrumptious!  I loved how bacon was incorporated into the rich, buttery broth. 
Saumon Poêlé.  Sautéed Scottish salmon with glazed heirloom carrots, English peas, garden radish & watercress emulsion.  I love the vibrant colors in this dish!  The salmon was incredibly tender and succulent, and practically flaked right off with just a touch of your fork.    
Confit de Canard.  Duck leg confit, French green lentils, a matignon of root vegetables & red wine vinegar duck jus.  SO GOOD!  I need not say more.

Fries accompanied the mussels.  The fries are plated in a paper cone and tasted like, well... fries.  Nothing extraordinary. 
Moëlle Rôtie.  Roasted bone marrow with garlic, parsley, shallots, sherry vinegar & grilled pain de campagne. 

This is the best bone marrow I have ever tasted!  Absolutely fantastic!  Perfectly seasoned and the rich, fatty texture melts in your mouth.  One of my favorite dishes at Bouchon. 
At the entrance of Bouchon.  Pictured: Me, Hayley, Joanne, and Anne.

Happy eating.


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