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Bouchon LV - Page 2

post #16 of 69
Thread Starter 
Quote:
Originally Posted by ChicagoRon View Post
Yep - still the first and last place I tell people to go when they tell me they are heading to LV. (as in Make sure you go to Bouchon, you can also check out X, Y, and Z... but make sure you don't skip Bouchon). I can't think of a place I've eaten in that city that presents better value. Out of curiousity, SField, did you consider checking out any of the stuff in City Center? I would have probably recommended JS or the new Blue Ribbon over Mesa, but glad you had a good meal there.
I ate at the Serrano place at Aria and Picasso at Bellagio.
post #17 of 69
If you ever find yourself in Napa, check out French Laundrey. Thomas Keller's "other" restaurant.
post #18 of 69
Thread Starter 
Quote:
Originally Posted by scohrdarkshadow View Post
If you ever find yourself in Napa, check out French Laundrey. Thomas Keller's "other" restaurant.
TFL has been talked about a lot here. I've been to the original Bouchon a few times and TFL quite a few times, very recently in fact.
post #19 of 69
Quote:
Originally Posted by Xericx View Post
big fan of their salmon rilettes.

I think I could live on this with a nice Sancerre and cone of fries
post #20 of 69
Quote:
Originally Posted by SField View Post
TFL has been talked about a lot here. I've been to the original Bouchon a few times and TFL quite a few times, very recently in fact.

If you are in Yountville and didn't make a reservation for Bouchon, there are excellent things to grab at the attached bakery for lunch.
post #21 of 69
Quote:
Originally Posted by haseeb55 View Post
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Great first post, even though spam was removed. Perhaps the spammer was a Bouchon diner!
post #22 of 69
the food was good but the experience was made more memorable because 2 of us out of 3 threw up the next day. we both think it was the oysters. probably won't be back.

-Jeff
post #23 of 69
Thread Starter 
Quote:
Originally Posted by gamelan View Post
the food was good but the experience was made more memorable because 2 of us out of 3 threw up the next day. we both think it was the oysters. probably won't be back.

-Jeff

If they were bad oysters you would likely have thrown up long before the next day, and you certainly would not have continued eating after even one bad oyster.
post #24 of 69
Food in LV is exceptional, everything is so fresh (freshly frozen) and flown the night before (if it is not Sunday or Monday). I cannot think of better place (tourist trap) to have a gastronomic (overpriced mediocrity) experience. It is if LV was specially designed for people like me; who really enjoys all sorts of travel (Disneyworld) without ever leaving the states.
post #25 of 69
Thread Starter 
Quote:
Originally Posted by Pezzaturra View Post
Food in LV is exceptional, everything is so fresh (freshly frozen) and flown the night before (if it is not Sunday or Monday). I cannot think of better place (tourist trap) to have a gastronomic (overpriced mediocrity) experience. It is if LV was specially designed for people like me; who really enjoys all sorts of travel (Disneyworld) without ever leaving the states.
Actually, you fucking idiot, Las Vegas has many incredible restaurants. It's the only city in the US with a Gagnaire restaurant as well as Guy Savoy and a Joel Robuchon (not just Atelier) and has countless other establishments that are leading the way in contemporary American food. Sage, is a great example. It might possibly have the most dense concentration of Michelin stars per one or two square miles in the world.
post #26 of 69
Quote:
Originally Posted by SField View Post
Actually, you fucking idiot, Las Vegas has many incredible restaurants. It's the only city in the US with a Gagnaire restaurant as well as Guy Savoy and a Joel Robuchon (not just Atelier) and has countless other establishments that are leading the way in contemporary American food. Sage, is a great example.

It might possibly have the most dense concentration of Michelin stars per one or two square miles in the world.

No "my dear" you are an idiot in this case, falling for poorly disguised printed ads, masquerading as reporting and general marketing efforts of celebrity chefs who don't cook in the restaurants that bear their names. But, the more of you pile up into these gastronomic food courts the stronger Amurika will be.
Let the Michelin star be a guiding light through your luxury-life. Twinkle-twinkle.
post #27 of 69
Thread Starter 
Quote:
Originally Posted by Pezzaturra View Post
No "my dear" you are an idiot in this case, falling for poorly disguised printed ads, masquerading as reporting and general marketing efforts of celebrity chefs who don't cook in the restaurants that bear their names. But, the more of you pile up into these gastronomic food courts the stronger Amurika will be. Let the Michelin star be a guiding light through your luxury-life. Twinkle-twinkle.
You really are actually retarded. I think everyone is quite well aware of who is cooking in those restaurants. The restaurants print the name of the chef, and it is not Thomas Keller or Joel Robuchon. They make absolutely no secret of it. Just because the chef isn't present doesn't mean that the people who are in fact there are incompetent and not worthy of the marquee. Both Robuchon establishments and places like Picasso, Bouchon etc... are excellent restaurants regardless of whose name they bare. The quality of the best restaurants in Vegas are as good as any restaurant in the world. You obviously have absolutely no clue about food and obviously have no been to Las Vegas. Please refrain from talking about subjects like these, you haven't the slightest clue.
post #28 of 69
Quote:
Originally Posted by SField View Post
You really are actually retarded. I think everyone is quite well aware of who is cooking in those restaurants. The restaurants print the name of the chef, and it is not Thomas Keller or Joel Robuchon. They make absolutely no secret of it. Just because the chef isn't present doesn't mean that the people who are in fact there are incompetent and not worthy of the marquee. Both Robuchon establishments and places like Picasso, Bouchon etc... are excellent restaurants regardless of whose name they bare. The quality of the best restaurants in Vegas are as good as any restaurant in the world. You obviously have absolutely no clue about food and obviously have no been to Las Vegas. Please refrain from talking about subjects like these, you haven't the slightest clue.
On a side, but slightly related topic, I was at a party last year having a fantastic conversation with Tory McPhail about how some Vegas restaurants are a vague facsimile of the real thing, while others are stand-alone successes. Turns out I did not realize Tory had been the chef at the Commander's on the strip when it was in the Alladin (now Planet Hollywood) before he replaced Jamie Shannon at the flagship. Unfortunately, that was an example I used on the negative side . Fortunately, he was super cool about it. But what's interesting is.. he said "everyone said everything we made was severely over-seasoned. Ironically, they were the same recipes with the same seasoning I use at Commander's in Nola - apparently the collective palate is just expecting something different in New Orleans". (paraphrased).
post #29 of 69
Thread Starter 
Quote:
Originally Posted by ChicagoRon View Post
On a side, but slightly related topic, I was at a party last year having a fantastic conversation with Tory McPhail about how some Vegas restaurants are a vague facsimile of the real thing, while others are stand-alone successes. Turns out I did not realize Tory had been the chef at the Commander's on the strip when it was in the Alladin (now Planet Hollywood) before he replaced Jamie Shannon at the flagship. Unfortunately, that was an example I used on the negative side . Fortunately, he was super cool about it. But what's interesting is.. he said "everyone said everything we made was severely over-seasoned. Ironically, they were the same recipes with the same seasoning I use at Commander's in Nola - apparently the collective palate is just expecting something different in New Orleans". (paraphrased).
With food being a major part of my life, I've eaten at least 75% of the restaurants on any given "best" or "top X" list you can imagine. I can assure you that the restaurants in Vegas are as good as their flagship counterparts (at least what I've been to). I actually enjoyed L'Atelier in Vegas more than I did NYC. I also thought it wasn't a poor substitute for Paris. The Joel Robuchon in LV represents itself extremely well next to Toyko and Paris. Bouchon in LV is excellent, and I've been to the original, TFL and Per Se. Chefs who care about their operations put highly competent people in charge. These are all great restaurants and I frankly didn't see something worse than the original. Granted the Mesa Grill in NYC was visited while very drunk, but I still got what I expected. The only place that disappointed me (even with low expectations going in), was Spago. I think it should be bulldozed... But I always thought Wolfgang Puck fucking sucks, so what was new there? Seasoning isn't a big surprise. People in New Orleans are familiar with more authentic french cooking and obviously the homegrown style. They are more likely to appreciate stronger seasoning whereas the rich Left coasters visiting Vegas will find it odd. This is accounted for at the Robuchon properties and probably Savoy too.
post #30 of 69
Quote:
Originally Posted by SField View Post
You really are actually retarded. I think everyone is quite well aware of who is cooking in those restaurants. The restaurants print the name of the chef, and it is not Thomas Keller or Joel Robuchon. They make absolutely no secret of it. Just because the chef isn't present doesn't mean that the people who are in fact there are incompetent and not worthy of the marquee. Both Robuchon establishments and places like Picasso, Bouchon etc... are excellent restaurants regardless of whose name they bare.

The quality of the best restaurants in Vegas are as good as any restaurant in the world. You obviously have absolutely no clue about food and obviously have no been to Las Vegas. Please refrain from talking about subjects like these, you haven't the slightest clue.

Picasso is a tourist-trap-dump with 26 y.o. sommelier who doesn't know what he is talking about. Not to mention mediocre cooking. You are a typical Amerikan with a burger pallet who looks at big names and Michelin stars to help him form his opinions.
Anyone can talk about food (we are all specialists, aren't we) however your comments lead me to believe that your pallet is so untrained that you would be equally happy at Fat burger and at Crillon.
I envy you in a way . Ignorance is a bliss.
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