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Thomas Keller Previews His Fall Menu Aug. 29

Thomas%20Keller_Deborah%20Jones%201000%208-9-12.jpgThis is a pretty big deal. Chef Thomas Keller plans to be in the house for a very intimate dinner at Bouchon on Aug. 29. Only 25 seats are available for this event, part of the Venetian and Palazzo’s Carnevale.

It kicks off with a canape reception with Keller himself, followed by a seated dinner with each course paired with a wine. A bevy of Bouchon chefs are coming in to prepare each of the dishes.

And for a mere $195, you can be a part of it. That doesn’t include tax and gratuity, but it does include an autographed copy of the Bouchon cookbook.

Nab tickets (quickly) by contacting Debbie Cardenas or Angela Johnson at 702-414-6251 or via email at dcardenas@bouchonbistro.com or
ajohnson@bouchonbistro.com.

Chefs of Bouchon
Fall Preview Dinner
08.29.12
 
C A N A P É S  &  C O C K T A I L S
W I T H  T H O M A S  K E L L E R  

 “BLT”
crispy pork belly, black truffles
& arugula purée

Sweet Carrot Soup
with honey poached cranberries

Gougères
with truffle mornay

Forest Mushroom Vol au Vents
Confit of Day Boat Scallop
with grapefruit & dill

Cured Duck Breast
with mustard seed cracker & prune jam
Petite Croque Madame 
Kir Royal, Tonic & Gin, Sidecar

S E A T E D  D I N N E R
Coeurs de Palmiers
et Salade de Betteraves

hearts of palm & beet salad,
poached persimmons, Marcona almonds,
watercress leaves with vanilla bean gastrique
Chef Michael Sandoval — Bouchon Yountville
Riesling, Albert Boxler, Brand K ‘06

Foie Gras Poêlé 
Hudson Valley pan-seared foie gras
with quatre épices, pain perdue,
confit butternut squash, huckleberries
& duck jus
Chef Bryan Podgorski — Bouchon Las Vegas
Meursault, Jean-Michel Gaunoux-Hudelot, Genevrieres ‘06

Snake River Farms’ “Entrecôte de Boeuf”
Snake River Farms Platinum
"eye of the rib," with braised beef cheek boulangère, Nantes carrots, young onions
& sauce Périgourdine
Chef Rory Herrmann, Bouchon Beverly Hills
Arietta, Napa, Meritage Quartet ‘09

Flight of Desserts
tarte tatin | beignets | crème fraîche ice cream
Pastry Chefs — Janine Weisman (Yountville)
Scott Wheatfill (Las Vegas)
& Alen Ramos (Beverly Hills)
Jurançon, Charles Hours, Urolat ‘10
· All Coverage of Bouchon [~ELV~]
Thomas Keller [Photo: Deborah Jones]

Bouchon

3355 Las Vegas Boulevard South, Las Vegas, NV 89109 702.414.6200 Visit Website

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