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Last week I went on a pilgrimage to SEMA, the premier automotive specialty products trade event in the world, held in sunny Las Vegas. Once I figured out what SEMA events we needed to attend, I began planning my dining adventure. One place that I knew I had to visit was Bouchon Bistro, a Thomas Keller restaurant that I visit each time I go to the Sin City.

Tonight’s dinner was an opportunity to catch up with some friends who now call Las Vegas home. They have dined there before and after perusing the menu for a little while, I was tempted to order a few dishes that I normally order. But where is the adventure in that? So, we decided to ask the waiter, if he were to exchange places with us, what would he order? The menu that followed was thoughtfully selected by him, offering a great variety of dishes that we could share.

My foodie friend Peter who was along for my Las Vegas adventure, selected a bottle of 2010 Coudoulet de Beaucastel to accompany our dinner. This red blend from the Rhône Valley has a rich fruit taste of blackberries and plum, with just a hint of spiciness, allowing it to go well without overpowering our diverse menu.

I must say that Bouchon consistently delivers high quality food, paired with high quality service, and our experience that night was exactly that. I loved each of the dishes and would find it difficult to find fault in any of them, save the extremely addictive French bread, which I just could not stop myself from consuming. One of favourites of the night would have to be Rillettes aux Duex Saumons, a chunky yet smooth spread of both fresh and smoked salmon. It was simply a perfect blend of flavours and I lost count on how many extra orders of crouton we asked for.

Then came the Terrine de Foie Gras de Canard; simply stated this was the most amazing and versatile liver spread I have encountered. Alone on the baguette bread sticks it was excellent, rich, buttery flavours with and extremely smooth texture, yet somehow light like whipped butter. It was even better when we began experimenting with it. Our pan-seared steak was topped with already amazing compound butter, but top that with the Terrine de Foie Gras, let it melt a little and the steak was transformed to the next level! With a side of French fries with black truffles and we had the most amazing steak entrée. Heaven in Sin City!

Whether in the desert city of Vegas, the fertile valley of Napa, or the hills of Beverly, Bouchon Bistro simply does not disappoint. Bouchon also has bakeries in these cities plus two more in New York. From pastries to sandwiches, it’s great if you are simply craving traditional French baked goodness!


2010 Coudoulet de Beaucastel
Château de Beaucastel | Côtes du Rhône
Grenache 30%, Mourvèdre 30%, Syrah 20%, Cinsault 20%

Rillettes aux Deux Saumons
fresh & smoked salmon rillettes served with toasted croûtons

Terrine de Foie Gras de Canard
served with toasted baguette

Poulpe Grillé
grilled Spanish octopus with celery branch, confit chestnuts,
celeriac purée & dry cured chorizo

Salade Frisée aux Lardons et Oeuf Poché
frisée salad with bacon lardons, poached hen egg
& toasted pain de campagne

Confît de Canard
Pekin duck confît with sautéed Brussels sprouts & mustard sauce

Moëlle Rôtie
roasted bone marrow with garlic, parsley, shallots & sherry vinegar

Steak & Pommes Frites aux Truffes
pan-seared 9 oz. flat iron, caramelized shallots & maître d’hôtel
butter served with French fries with black truffles

Tarte au Citron
lemon tart

Root Beer Float
root beer soda and passion fruit gelée with vanilla ice cream
served with a fresh-baked cookie assortment
(dessert special from Per Se, New York)

Bouchon on Urbanspoon
Restaurant: Bouchon Bistro
Location: Las Vegas, Nevada
Executive Chef: Thomas Keller
Chef de Cuisine: Josh Crain

Author: Jacob Ung Being Chinese born in the Philippines and raised in Canada, Jacob considers himself quite the cultural mutt. His father was a foodie, with his two joys in life being food and golf, in that order. Though his father loved Chinese cuisine, he enjoyed exploring food of different cultures. Through his father's influence, he and his brothers learned to love food, and he hopes to influence his sons as well.