percyn

OK, just returned from vegas and filing my report... The decor and layout is very similar to the sister restaurant in Paris. I ordered the 9 course tasting menu and a glass of Sancerre I was served with very good bread, but unfortunately it did not come with butter or olive oil unless asked. They served an organic olive oil from Spain. Amuse Bouche - Cucumber Gelee, tarragon, yogurt, cumin oil - Light, refreshing, very clean tastes, as intened. Tuna Sashimi w/Sundried Tomatoes & Fluer de Sel - Very high quality bluefin tuna. The sundried tomatoes were not overpowering as I had anticipated, but rather deicate. Seared Scallop with Seaweed Butter - The scallop was perfectly cooked throughout (well basted) and served with an increadibly delicious seaweed butter and pepper, which I soaked up with the bread. Ouef w/Parsley Puree and Mushroom Foam - I had tried this a few years ago in Paris and is one of my favorite dishes. Roasted Foie Gras w/Chestnut foam and Bacon - I did ask and this was Rouige Foie from France. It was a bit firmer than I would have liked. The bacon did not add a whole lot and getting a bit soggy in the chestnut foam. Lightly Smoked Scottish Salmon w/Parsley Potatoes - They said this dish was added for the "american palate". I liked the textures of this dish, but found it hard to eat such a large piece of salmon that was smoked. I would have preferred it if they did not smoke it. L'onglet w/caramelized shallots & pomme puree - I was happy to see that I had an option between this Onglet and a free range quail with truffled mashed puree. I am glad that I chose this option as it was the best onglet I ever had. The shallots were well caramelized and sweet. And how can you go wrong with a pomme puree consisting of 50% potatoes and 50% butter? OK, so as though 9 courses were not sufficient, I was reminiscing the langostine I had in Paris so added that as a 10 dish from the al a carte menu. The langostine was very tender and succulent. The salad well seasoned and perfectly dressed. Dessert #1 - Sheep's milk yogurt w/rasins and mandarin sorbet - Amazing dish. The yogurt was rich and creamy while the mandarin sorbet cuts through that richness. Dessert #2 - Poached Pears w/Chocolate and Pear Sorbet - Another dish that you would not have thought would work, but it does!! Served with Tacchino (sp?) (tastes like chai) gelee. Also had a coffee to finish the meal. The tasting menu was $135 and with wine, coffee & tax it came just under $200 (exlcuding tip). Overall, a very good experience, comparable to the one in Paris. Cheers Percy

Bouchon at the Venetian is also open for lunch on weekends.

Went to Lotus Siam for lunch a few days ago while in Vegas. This place is hidden in a strip mall and this keeps the general tourists away but is sought out by locals and foodies. I went around 12:30pm for lunch. They serve a lunch buffet, but I wanted to try things from the menu and am glad I did. To start, I ordered Tom Yum Kai as a benchmark. It was very good. Spicy but not overpowering. However, it did take them 15 minutes to bring me what I can only presume was a pre-made bowl of soup. For my main course, I ordered Grilled Fresh-water Prawns w/Chili Lime Sauce. Don't let the $29 price tag for "prawns" scare you, because you get 2 true Prawns, almost the size of lobsters. Served head-on, which I love. Very tasty...highly recommended. Order it with Sticky rice.

Bruce, those long beans look great...can you share the recipe? Scrambled Eggs w/Sarrano Ham - Used an immersion blender to mix the eggs, which gave a smooth texture.

Very impressive reviews lgott. I will be in Vegas this weekend and have reservations at Bouchon (lunch), L'Atelier de Joël Robuchon (dinner) and after reading your reviews am thinking of adding Osaka to the list for dinner and a repeat visit to Bouchon for breakfast. Any other "must try" restaurants? Cheers Percy

What kind of tomatoes did you use?

Mrbigjas, all those dishes look and sound really good.

Those eggs look perfectly poached. What is the herb on the eggs?

Nakji, Speaking of banana panckaes (more like crepes), I had the best one in the streets of Bangkok. Fresh batter, drizzled with condensed milk.

Welcome sus !! I am glad you felt comfortable with your first post here, but to be honest, don't be afraid to post anywhere on eG, the people are very nice and welcoming. Keep us abreast of your chocolate chip pancake quest. When I lived in Princeton, there was a place called PJ's pancake house (http://www.pancakes.com) , which was famous for...you know what. Susan, not much I can share about the Pork with Cilantro, as it was take-out I purchased from a local Sichuan place.

Tempted by Philadining's picture of the Pork with Cilantro above, I ordered the same a few days ago. Pork with Cilantro - Spicy, garlicy goodness And the leftovers are great on Eggs

Thanks Ann. That German pancake looks amazing. Care to share the recipe? Yesterday I made Scrambled Eggs topped with (leftover) Cilantro Pork - I love the spicy and creamy combination Today I made Mushroom Omelete

I usually stock different mushrooms, smoked duck breast, chorizo, etc to enjoy with my (usually) weekend eggs. Tell us more about the hemp bread..where do you get that from and does it have a different taste or just texture?

Can't find the link to "the egg files" forum, so I am posting it here Tambotu Per Edu (Egg with tomatoes, onions and spices) Akoori w/ Roti Papeta Per Edu (Egg with potatoes, onions and spices - variation on above dish) Also made some Sali Gosht (sweet & sour lamb/goat with potato sticks)

Playing catch-up Scrambled Eggs w/ Smoked Salmon and Cream Cheese pinwheels and Mitake Mushrooms Akoori w/ Roti Tambotu Per Edu (Egg with tomatoes, onions and spices) Papeta Per Edu (Egg with potatoes, onions and spices - variation on above dish)

Michael and W@W, thanks for your kind comments. There is some more to come...

For my version of the stake wing sauce I sauteed leeks, added white wine and some stock (veal or chicken), reduced it and crushed 4-5 Sichuan peppercorns into the broth. Shola made a sauce from Gigondas wine (thus the name) which can be seen here, but I have not made this sauce (yet). Perhaps Shola can comment on how to make the Gigondas sauce. No dairy was added to the tomato water rissotto.

Ann, I was never into baking, but pictures of your sourdough are giving me the urge to try them (and I would if I knew they wold turn out like yours). Also, try a tiny bit of thyme in the baked eggs, they seem to go well.

Did you boil these yourself or did you purchase them hard boiled? My grocery store (Wegmans) has recently started selling hard boiled eggs, in resealable plastic bags, in the same fridge section as regular eggs (forget the manufacturer). Has anyone tried these?

Ann, does it go back to the broiler or the oven? That dish looks gorgeous.

Are there any Tapas like places in LV?

Very nice Parmhero. The Four Seasons always has the best breakfasts, no matter which of their properties you visit. I have not been to the one in Mexico City and I see I need to add it to my list.

Some good suggestions to which I might suggest adding La Famiglia, if you like Italian food. Not sure of the romantic quotient, but they have a huge wine list which you can view online.

Scrambled Eggs w/Garlic, Onion and Smoked Salmon w/Cream Cheese

Made some Indian food during Thanksgiving break. Shrimp Kebabs Marinate some shrimp in tumeric, chili pepper, whole cumin seeds and salt for about and hour. Then combine with pieces of white bread and cilantro and pulse in a food processor until a paste just forms (do not make it too mushy). Roll into meatball size and pan fry. Squeeze with lemon or lime and serve while hot. Then we made Dhan Dar (yellow dal) Patio (Paat-yoh) The patia has fish in it. Since Pomfret is not available, we used striped bass.