My 5th day in Vegas was a hectic one - I decided to have Breakfast at Bouchon, Lunch at Spago and Dinner at Daniel Boulud. Bouchon is Thomas Keller's French Bistro in Vegas and is modeled after the original bistro located in Yountville, California. He is also best known for the acclaimed 3 star Michelin French Laundry.
I was quite excited since it was going to be my first decent breakfast. I did not even bother going to any of the Buffet places of the Hotels since I found they were too crowded, etc...So I woke up early and decided to walk from my Hotel to the Venetian, where Bouchon was located.
It was quite a long walk (almost 4 km I would say) but that was good since I had a hectic day of eating and drinking....I got there around 8:30 am and i was half full. They sat me in a small table facing the garden. Service was fast and very efficient. They immediately served brewed coffee and gave me the menu.
Definitely one of my favorites of the trip, I just wish I also went there for Dinner - but there was no more time. I do plan to come back and have brunch there (only on weekends) and Dinner.
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Great post as usual, Miguel. Catha reminded me that Doc's wife ordered the croque monsieur when we had lunch at Bouchon in Yountville (same thing except no egg on top).
I don't know if I ever mentioned to you before, but for me, Bouchon still has ,the best boudin noir I have ever had, and I've had that in Paris, Burgundy (Chablis and Vézelay) and Alsace. Second place, but not even close to Bouchon's, was the boudin noir in Ducasse's Aux Lyonnais in Paris.
Noel - I prefer the Madame - specially with a poached egg...
Does March do Boudon Noir? You wioll have to try a good Morcilla and tell me what the difference is...
I also prefer the Madame myself. The poached egg is a great addition to the Monsieur.
I've had boudin noir at JSG I recall. It's not on the regular menu, but I'm sure he'll make it if requested. I love morcilla and have eaten a lot of it, but whether or not they would qualify as "good morcilla" to you. Catha and I like a lot the one they serve at Terry's.
I've stayed at the Venetian twice, and both times at the wing where Bouchon was, and I never had breakfast there. I think it was because of the late nights, but now I really regret it. We were able to have dinner there though, and I remember thinking that Marc's foie gras terrine was almost just as good. Kudos to Marc coz Bouchon's terrine was perfection.:-)
They also serve Brunch on weekends...maybe that might be better timing for you :)
I hope to have dinner there the next time I go
Hi Migs, your post brought back many wonderful memories of Bouchon. And yes the boudin noir I had there was the best I ever tasted. Although its not at all like a morcilla, it does not have that distinctive chorizo flavor even if it does have a bit of spice. Its actually very rich in flavor because of the blood almost like a dinuguan made into sausage form. In bouchon they even cooked it with a bit of crunch - very yummy! - Catha
Thanks Catha - I do hope to try that Boudon Noir in the Bouchon at Yountville some day...
I knew you would enjoy it! I always have breakfast in Bouchon when I'm in Vegas.
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