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Platial | Who and What's Nearby
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I wanted to try some Thomas Keller food for a while now. My choir director adored his tasting menu at the French Laundry in Napa, a while back. Then I read about Keller’s Vegas venue, Bouchon, in Anthony Bourdain’s book, The Nasty Bits. Bourdain was humbled by Keller’s technique and envious of his fries. Since I visit Sin City often, I figured I could fit in visit to this French bistro inside the Venetian.
As a Christmas present, Mark took me on a date to Bouchon.
It was one of the best meals I’ve ever had in Vegas.
Our dinner had elegant and satisfying flavors plus good, knowledgeable service. This is Mark’s sauteed gnocchi. Now, I’m used to having the potato dumplings swimming a savory sauce. Bouchon serves up the gnocchi practically naked, save the ragoût of vegetables. After this meal, we learned that gnocchi didn’t need to be drowned in sauce when it’s cooked perfectly. It had this hearty roasted flavor that’s satisfying to any palate.
We started off with fresh oysters from California and Oregon. I’m always taking advantage of fresh shellfish when I’m on the West Coast. Since I’m stuck in a land-locked state, I often crave the bright, chilled flavors of raw oysters
I wanted to try some Thomas Keller food for a while now. My choir director adored his tasting menu at the French Laundry in Napa, a while back. Then I read about Keller’s Vegas venue, Bouchon, in Anthony Bourdain’s book, The Nasty Bits. Bourdain was humbled by Keller’s technique and envious of his fries. Since I visit Sin City often, I figured I could fit in visit to this French bistro inside the Venetian.
As a Christmas present, Mark took me on a date to Bouchon.
It was one of the best meals I’ve ever had in Vegas.
Our dinner had elegant and satisfying flavors plus good, knowledgeable service. This is Mark’s sauteed gnocchi. Now, I’m used to having the potato dumplings swimming a savory sauce. Bouchon serves up the gnocchi practically naked, save the ragoût of vegetables. After this meal, we learned that gnocchi didn’t need to be drowned in sauce when it’s cooked perfectly. It had this hearty roasted flavor that’s satisfying to any palate.
We started off with fresh oysters from California and Oregon. I’m always taking advantage of fresh shellfish when I’m on the West Coast. Since I’m stuck in a land-locked state, I often crave the bright, chilled flavors of raw oysters
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