Dan and I had reservations at chef Thomas Keller's Bouchon (within The Venetian Resort) in Las Vegas and were looking forward to a simple and delicious bistro meal.
Five years earlier, we had come specifically for Bouchon's Steak Frites (Steak Frites: Roasted flat iron steak, caramelized shallots, maître d’hôtel butteror sauce Béarnaise served with French fries) and fond memories of our wonderful meal brought us back.
Wine was served with a dish of pistachios and loaf of bread called an "epi."
Here's a quick video I found on YouTube to showcase how an epi is cut before baking to create this classic French loaf. It has a marvelous crust and is delicious with butter.
I loved my Poulet Rôti, roasted chicken with caramelized savoy cabbage, forest mushrooms & whole grain mustard jus. The cabbage and mushrooms were a nice addition to the perfectly roasted chicken. Merci!
After dinner, we wandered through The Grand Canal Shoppes in the Venetian, window shopping and listening to the gondoliers singing to their passengers.