Tuesday, September 13, 2011

Viva Las Vegas: Dessert at Bouchon Bakery

Bouchon Bakery
My brother is a great fan of Thomas Keller.  Kevin is a proud owner of Keller's cookbooks and has found them both helpful and beautiful.  He has also been to both the Bouchon in Vegas and California, but he considers one of his greatest regrets to be not getting to French Laundry before he moved from California to Virginia.  Although I would have loved to have gone to Bouchon, Keller’s Vegas restaurant located in The Venetian Hotel and Casino, I instead settled for the more cost effective alternative, Bouchon Bakery

Kathy and I split a couple of different desserts: a madeliene, an ├ęclair with chocolate, and a carrot cake cookie.  The madeliene, surprisingly, was probably the least tasty: soft, lightly sweet, nice almond taste, but too dry.  The ├ęclair was fantastic.  There was a sweet, chocolate, fluffy center surrounded by soft pastry and decked with rich dark chocolate.  My favorite, though, was the carrot cake cookie.  Slivers of orange zest brought a lot of lightness to the carrot cake and cream cheese filling and made the dessert a fresher version of carrot cake.  

Although hard to find, it is worth the effort and fun of wondering around the Venetian to get there.  
Bouchon Bakery (Venetian) on Urbanspoon
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