Marinated olives and wonderful bread to start. The service was excellent and the patio on a perfect night added to the experience. Every detail was attended to even down to the water and butter. I had Snake River Pork Lon with a Pear Emulsion. The sauce was the star of the meal and made the beans and pork beyond words. Denny had French Onion soup and I being a bit turned off by onion, loved the soup. Perfect presentation and flavor. Denny and Nick had the Steak frittes and the fries were fried to perfection in peanut oil. The crunch and the texture were unmatched. The steak was tender and flavorful. Few time has food and company combined for such a good evening.
The dessert menu was a no lose proposition. I wanted the Lemon Tart. Denny had Creme Brulee and Nick had three brownies with salted caramel ice cream with toffee. May I say I was not disappointed at all. If you go to Bouchon, skip the salad and wait for dessert. The texture of the creme brulee was perfect! Nothing I have had in the past touches the flavor and texture of the creme. I will return to the Venetian as it is a beautiful hotel. But I will truly long for a return to Bouchon and the best meal I have had in many, many months. Good work Thomas Keller! Your vision and creative approach to food made from scratch did not disappoint. It was incredible!