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Restaurant Review: Bouchon Bistro, Las Vegas

11 Dec

About a month ago, we took our first trip in about a year and a half. The trip wasn’t to any far away lands, but just about an hour and a half away, to Las Vegas, Nevada.

In the last few years, Las Vegas went from being a sin city where gambling and maybe a show were the main attractions. These days however, on top of the gambling and the shows…the restaurant business has flourished in Las Vegas. The choices are endless, and the food is incredible. And when you’re there for just a few days, you really want to make the best of it, and try as many restaurants as possible.

I am happy to report that we got a chance to try a few different restaurants. One of which I’ve been looking forward to trying for a very long time. This would be Bouchon Bistro. Overall I give it five stars. Our experience there, was amazing. Thanks to the resourcefulness of our friends, our wait was relatively short (Bouchon doesn’t take reservations for brunch).

Assorted pastries, compliments of the Chef, were a pretty great added bonus…

…yummy beignets and croissants by the way. The bread was fresh, and still warm when served to us.

The brunch menu isn’t very big, but has enough selections. Here are some of the dishes we enjoyed.

Salmon Baguette, Omelette du Jour, Bouchon French Toast

Just as an FYI, the bacon served was just the way I like it, perfectly crisp but not crumbly or burned.

And last but certainly not least (and not in the order served), is the Bouchon Bloody Mary.

It was the perfect Bloody Mary, not too spicy, not too strong. A well balanced alcoholic Brunch beverage.

So, next time you’re in Las Vegas, I encourage to take the time to enjoy Brunch (the best meal of the day) at the Bouchon Bistro

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French Toast with Berry Sauce

03 Aug

A little while ago, I woke up and decided to make something special for a weekend breakfast. So I scrolled through some recipes and picked French Toast with Berry Sauce.

Since I always leave everything to the last minute, I had to work with the ingredients that were available at home. As a result the recipe I found on epicurious.com was not followed to the T. I used whole wheat bread instead of challah bread, and non-fat milk instead of whole milk. Otherwise I followed the recipe and ended up with some pretty tasty breakfast.

French Toast with Berry Sauce

Try it out, your family will thank you!

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Visit to Reno Part 3…Honey Bun French Toast with Fruit Salad

10 Oct

We have come to the end of our visit to Reno series. I decided to save the sweetest dish for last. We ended our visit to Reno with some AMAZING french toast, fruit salad and some tasty mimosas. Let’s start with the french toast.

Y from She Suggest…adapted her recipe of the Honey Bun French Toast from the Joy of Cooking All About Breakfast & Brunch cookbook.
Honey-Bun-French-Toast

The ingredients you’ll need:
3 tbsp of honey
4 tbsp of butter
1 cup chopped pecans
4 large eggs
2/3 cup of apple cider
2 tbsp (or more) of cinnamon
dash of vanilla
dash of all spice (or nutmeg)
bread slices

To prepare the french toast:
Preheat oven to 400.
Melt 4 tablespoons of butter with 3 tablespoons of honey in a baking dish until butter has melted and honey starts to bubble. Remove from stove and add 1 cup chopped pecans. Return to oven for a minute if you like your pecans extra cooked, if not just let stand until you put in the bread.
In a separate bowl mix 4 large eggs, 2/3 cup apple cider, 2 tablespoons (or more) of cinnamon, a dash of vanilla and a dash of all spice (or nutmeg). Add bread slices (with or without crust) one or two at a time. Turn them in the mixture until thoroughly saturated but not falling apart. Arrange the soaked bread over the nuts and bake until golden brown (it’s supposed to take 15-20 minutes but because of altitude ours take longer). So adjust according to your location. Y likes to flip hers after a while to give both sides the pecan coating.

The french toast was served with a delicious fruit salad made of watermelon, strawberries, cantaloupe and mint.
Fruit-Salad

Of course no breakfast is complete without tasty mimosas. Other than the normal champagne and orange juice, we got little frozen raspberries in our flutes. It was delish.