My friend Victoria recently visited a restaurant that I’ve been coveting, Bouchon Bistro. She was kind enough to write about her experience for Seasons For Cake. Not only has Victoria been a great supporter of S4C, but she is one inspirational human being. She has joined me as a contributing editor and I am so lucky to have her partnership.
Here is Victoria’s recap:
Celebrations can be magical. They can turn darkness into light, hard into soft, etc. And they are ours to create wherever and whenever we like.
I got a taste of how powerful a positive goal can be last weekend when James and I turned a medical drudgery into a culinary campaign.
Tests needed to be done. Poking, prodding, and the rest. Fine. I would submit. But, if you’d asked me why we were going to Las Vegas, I would have said nothing about doctors. Food was tops on our minds, specifically the gastronomic delights at Bouchon, the Las Vegas outpost of Thomas Keller’s original Yountville, CA bistro
Tucked away on the 10th floor of the Venetian Hotel, the restaurant has a wonderful blue and white tiled floor, brass and mahogany accents, and banquette and individual table seating. The ceilings might as well be in the clouds they are so high, and the dining room looks out over a serene courtyard. We started with fruits de mer, the petit (!!) plateau, which included ½ a lobster, oysters, shrimp, clams, and mussels. Our choices were no surprise. Onion soup followed for James, with a towering, layered salad of watercress, endive, Roquefort, Fuji apples, walnuts and walnut vinaigrette for me. Steak frîtes and a croque madame were next for us respectively. Our inner wine snobs were on vacation that night, so I drank a white Burgundy from Vézelay. James drank Kronenbourg beer. Delicious.
After that barrage of victuals, we were full. Desert could not happen. This would have tragic except that Bouchon has a separate bakery, also at the Venetian, that serves pastries and coffees all day. Sunday morning was Bouchon, Part II.
Their chefs must be trained in pastry heaven. Just one bite of the bakery’s almond brioche or chocolate croissant and you will forever be in search of another that’s as good. My favorite breakfast treat was a half croissant layered with apples and a streusel topping, baked to crispy golden deliciousness and sprinkled with flurries of confectioner’s sugar. A bite or two of that with black coffee and any day seems full of possibility, any obstacle surmountable.
Delicious food creates strong connections between minds and bodies. The healing effects of those connections are intense. Whereas the doctoring part of the trip was unmemorable, the dining part was a soothing joy. I’d also say that, although our original mission was the bigger meal at the bistro, the bakery alone is reason enough to go back.
Just one croissant can make any kind of journey a season for cake.
Photos by Bouchon Bistro
Thank you Victoria, for reminding us to celebrate the journey. Happy Weekend.
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