Pastries!
Chocolate croissants will give anyone an ulterior motive.
Although I didn’t get a chance to eat at Bouchon Bistro while in Las Vegas, we happened to wander by Bouchon Bakery in the Venetian.
Actually, what appeared to be coincidence was more like a strategic covert operation. Food lovers don’t let certain opportunities pass them by. We were on our way to Hash House a Go Go but I wanted a Pain au Chocolat in the worst way.
Hidden underneath escalators, I led us right by Bouchon Bakery (of Thomas Keller fame) where we made a stop for pastries. Resisting the temptation of macaroons, eclairs and cupcakes was as difficult as waiting to open gifts on Christmas morning. It was a small triumph to stick to one chocolate croissant and a cappuccino.
The amount of chocolate filling could have been more generous (in my opinion) but the croissant was buttery and flaky, as it should be. The cappuccino was standard, Settebello Pizzeria Napoletana really set the bar high. On another day, I would have selected a couple macaroons and would advise you to do the same. In any case, it’s a welcome sight and spot for a break from the casino madness.
Bouchon Bakery
The Venetian
3355 Las Vegas Boulevard South
Las Vegas, Nevada 89109
Phone 702-414-6203
http://www.bouchonbakery.com/lasvegas
Read my Thirtieth Birthday posts
- Gidget Turns Thirty
- While I’ve Been Gone
- Table 100
- Parlor Market
- Las Vegas Dining and Buffet Tips
- Settebello Pizzeria Napoletana
- Hash House a Go Go
- Bellagio Weekend Champagne Brunch Buffet
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- Bouchon Bakery
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- Sweets!
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- Classic Croissants
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- Pastries!
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- Even more
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- Pain au Chocolat
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- Chocolate Crossiant and a Cappuccino Exposed
You should’ve tried their grilled cheese and tomato soup. Best thing there in my opinion. Also their cream cheese danish is pretty good. I guess I like cheese……..
Posted by Floyd | October 20, 2011, 8:58 amGoodness grilled cheese and tomato soup sounds like perfection right about now. It was a situation of, not enough time and too many places to eat!
Posted by Gidget Eats | October 20, 2011, 10:01 am