@BouchonLV: High points and low points. #76840

oshlo.blogspot.com - The first stop in Vegas was Bouchon by Thomas Keller. Being a HUGE Rataoullie fan among many other things, I had high hopes. Some aspects of our Sunday brunch here were fantastic, and some were just ho-hum. Michael Chu of Cooking for Engineers recommended the brioche toast to my delight. Brioche is one of my not-so-secret-lovers, but our brioche toast was not as texturally pleasing as it was visually pleasing. In other words, our brioche was as hard as a rock and almost impossible to eat.

Doesn't it *look* beautiful?

I almost broke a tooth on it.

Raspberry jam and butter.

I appreciated the shape of the table bread. It was a unique way to serve rolls.

I ordered the mussels that were in a saffron sauce. It was quite a large serving, needless to say. It was served with a large cone of fries.

@Windaddict/ @HopSafari ordered what was essentially an omelet on top of puff pastry. I don't remember getting many tastes of it as it was gone in a jiffy.


Welcome to my view.

I loved the mussels' serving dish. There was a little barrier so that I could dip the bread into the saffron juice. It was some of the most delicious dipping juice I had ever had, ever. It was salty like the ocean, pungent with saffron, and sweet with roasted garlic. Amazing.

Our service was a little odd. Not only did the servers keep bringing plates and left them to pile up on our tiny two top, there was a large noticeable piece of white fuzz in the ketchup that was served with my giant cone of fries. It wasn't small or difficult to see. Rather, it was like a white fuzzy eye staring at us from dark red ketchup. I'm at a loss as to how to wait staff could have missed it, especially since I kept staring at it when they walked by as I tried to get their attention. It was as if they deliberately pretended it wasn't there. Perhaps none of them knew how to approach the situation, or perhaps they hoped I hadn't noticed it. In any case, it was odd to say the least.
The first stop in Vegas was Bouchon by Thomas Keller. Being a HUGE Rataoullie fan among many other things, I had high hopes. Some aspects of our Sunday brunch here were fantastic, and some were just ho-hum. Michael Chu of Cooking for Engineers recommended the brioche toast to my delight. Brioche is one of my not-so-secret-lovers, but our brioche toast was not as texturally pleasing as it was visually pleasing. In other words, our brioche was as hard as a rock and almost impossible to eat.

Doesn't it *look* beautiful?

I almost broke a tooth on it.

Raspberry jam and butter.

I appreciated the shape of the table bread. It was a unique way to serve rolls.

I ordered the mussels that were in a saffron sauce. It was quite a large serving, needless to say. It was served with a large cone of fries.

@Windaddict/ @HopSafari ordered what was essentially an omelet on top of puff pastry. I don't remember getting many tastes of it as it was gone in a jiffy.


Welcome to my view.

I loved the mussels' serving dish. There was a little barrier so that I could dip the bread into the saffron juice. It was some of the most delicious dipping juice I had ever had, ever. It was salty like the ocean, pungent with saffron, and sweet with roasted garlic. Amazing.

Our service was a little odd. Not only did the servers keep bringing plates and left them to pile up on our tiny two top, there was a large noticeable piece of white fuzz in the ketchup that was served with my giant cone of fries. It wasn't small or difficult to see. Rather, it was like a white fuzzy eye staring at us from dark red ketchup. I'm at a loss as to how to wait staff could have missed it, especially since I kept staring at it when they walked by as I tried to get their attention. It was as if they deliberately pretended it wasn't there. Perhaps none of them knew how to approach the situation, or perhaps they hoped I hadn't noticed it. In any case, it was odd to say the least.

@BouchonLV: High points and low points. BouchonLV High points and low points. I had high hopes. Some aspects of our Sunday brunch here were fantastic, and some were just ho hum. The Hi Neighbor we didn rsquo t name it There are two restaurants, The Bistro, on the upper level, and Sutro rsquo s on the lower, At some point, The acidity of the lemon ice low I should point out I had it in mind to head to Thomas Keller's bistro a href

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