Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
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Sancerre, while visiting families with pommes frites – munching tots find something for every- one on t he approachable menu. E schew ing tweezer-placed elements for a refined rustic presentation, the plating isn't precious. The preparation, however, is executed with abso- lute precision. "Bouchon is about maintaining classic t raditions and techniques of French comfort food," Keller explains. "The core of our menu never changes." Fittingly, classics like steak frites (a f lat iron steak seared to perfect ion and topped wit h ma ît re- d' butter, plus ca ra melized sha llot s a nd a heft y pile of golden fries), a bubbling bowl of fragrant French onion soup, and poulet rôti (roasted Shelton Farm chicken, Keller's personal favorite) are best sellers. Since California banned foie gras, the silky, rich liver has become one of the most popular items at Bouchon in Vegas—in a pan-seared variety or terrines of two sizes. "All the people visiting from California come here to get their fill," says chef de cuisine Joshua Crain. Traditional dishes may be the menu's backbone, but a chalkboard of daily specials allows the kitchen to utilize the season's bounty. The spe- cia ls highlight seasona l ing redient s, Cra in expla ins, w it h spr ing a nd summer, for exa mple, perhaps br ing ing a classic pa n-roasted sa lmon with peas, morels, and sauce beurre blanc. To top off the meal, traditional airy profiteroles drizzled in Valrhona dark chocolate and a tangy lemon tart provide a refreshing contrast to the robust, savory fare. No meal in France is complete without wine, and Bouchon offers a list evenly divided between American and French selections, as well as a reserve list boasting great French producers such as Roumier, Rousseau, ABOVE: The poulet rôti is served with poached pears and cavolo nero (black kale) in a brown-butter jus. LEFT: Keller (RIGHT) with chef de cuisine Joshua Crain. continued from page 85 SWEET DREAMS ARE MADE OF THESE "We provoke good memories," says Scott Wheatfill, the pastry chef of Bouchon Bistro and the three Bouchon Bakery locations in Venetian. Their offerings are inspired by foods "that we've had as a child and we think to be the best." So expect haute takes on American classics: Nutter Butters, cashew nut butter and apricot jam sandwiches (in place of pedestrian PB&J), and of course the iconic Thomas Keller Oreo (T.K.O.), Wheatfill's favorite, with a white chocolate ganache filling nestled between two dark chocolate cookies. The bakery's French roots show in its flaky, buttery croissants, served with coffee or as part of a sandwich (ham and cheese with Mornay sauce, s'il vous plait?). Venetian's foyer bakery allows early risers to get their fix two hours before the others open, while the clock tower's second-floor outpost has a more streamlined menu, which includes foie gras dog biscuits for your four-legged friend and the mini- macaron takeaway box, with six flavors of the timeless French sweet, for your beloved. How sweet they—and you—are! Every day is Thanksgiving with these pumpkin treats. Selosse, and Pol Roger, plus a number of classified growths from Bordeaux. P rov id i ng d i ners w it h a n emot iona l con nect ion to food is what Bouchon is all about. "It's not about specialized ingredients," says Crain. "It's about precision in technique applied to ordinary ingredients and the love of French comfort food." Adds Keller, "One thing about a bistro is that you want to count on its predictability." As Bouchon pushes forward into the next decade, Keller says it will continue to strive to offer food, service, and atmosphere like those one would find at a traditional bistro in Fra nce. "T here is somet h ing to be sa id for ma int a ining a nd never wavering from that level of excellence." "It's hard to believe we opened here 10 years ago," he continues. "The beauty of Bouchon is that it is timeless. Our food, our service, and the atmosphere will remain relevant for the next 10 years and many more to come." Venetian, 702-414-6200; bouchonbistro.com/lasvegas V 86 VEGASMAGAZINE.COM TASTE 085-086_V_ST_Taste_Opener_MAYJUNE_14.indd 86 4/21/14 1:42 PM