Thomas Keller is known for various things. The French Laundry is perhaps the most well publicized followed by perhaps the Michelin stars under his belt and his awards by the James Beard Foundation. What doesn't get mentioned so often is that he's been designated a Chevalier of The French Legion of Honor. The third American to receive this honour and the first male American to do so.
That's like being crowned knighthood for his culinary achievements by the French.
Bouchon at The Venetian (3355 S Las Vegas Blvd, Las Vegas, NV 89109) is run by his group. We were just curious how the restaurant under the name of such accolades would be like.
We had escargots. They were just the regular escargots with garlic parsley butter and some puff pastry from their bakery on top.
What was kickass was their fried sweetbread. Largest hunk of sweetbread I've come across with a delicious creamy potato puree with Madeira and morel mushrooms. This alone was worth the visit.
Roasted leg of lamb was nicely done. Tasty if not outstanding.
The other thing I though was exceptional was their Idaho rainbow trout. This I would guess from the flavour was done with the three secret ingredients of French cooking. Fish was nicely sautéed with buttery haricot verts and fragrant slices of toasted almonds.
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