Thomas Keller once said he opened Bouchon so he would have
“a place to eat after cooking at French Laundry all day”.
Our last night in Vegas, we had reservations at Bouchon.
We arrived early and had a cocktail in the beautiful bar.
Seated at our table, we began with a glass of wine while reading the menu.
Wine and pistachios.
and warm fresh bread.
We both chose specials that were not on the menu. I asked if Joseph, our fabulous server, if he would write them down for me. He took my menu. Brought it back with the specials written in, and signed.
My choice was Maine Scallops, Abalone Mushrooms, Salsify with Lobster Royale and Black Pepper Gastrique.
This was perfect. Amazing. A bite of the scallop with the Lobster Royale… oh my.
Jason chose the Pan Seared Top Sirloin with Glazed Broccolini, Yukon Gold Rosti, Crispy Onion Rings and Sauce Béarnaise.
This was delicious – and I love that Jason loved the broccolini!
We must have chosen a good wine, as well. The sommelier came to our table to talk about our Coudoulet de Beaucastel Cote du Rhone 2007. It was fabulous, and paired well with our choices, Jason’s especially.
We saved room for this:
Can you see the way I took the photo… guess what we ordered…
An espresso for each. Sorry, Billy, no pre-dessert cocktail this time!
Dessert was Mousse au Chocolat Noir.
Words cannot describe. It was rich. It was chocolatey. It was fabulously delicious. Perfect.
Our entire experience was. Thank You, Joseph, for being so helpful and accommodating.
You helped to make our experience a perfect one.
I cannot wait to return!