[Cooking Kat]

I'm going to Vegas and have dinner reservations for Daniel Boulud Brasserie at the Wynn and then am also dining at Nobu in the Hard Rock. Any one have comments or recomendations?

[C Cina]

Kat,
I jwas just in Vegas for the Bar and Nightclub convention, what a party, while I was there I ate at Bouchon, Thomas Kellers sister restaurant to French Laundry, he also has a Bouchon in Napa. Foie Gras terrine was amazing, leg of lamb was perfect, only silghly disappointing dish was the duck confit. Was very good, but I thought mine was better, so actually I'm ok with that, it's nice to think I can do something as well or better than Keller!

Was at Olives in Bellagio for lunch, that was great, very much my style of food, simple and somewhat rusitc. The topper was Aureole, they do a a 3 course prix fixe for $75, but I asked the waiter if we could do 6 apps for the same price and they were cool. Charlie Palmer stopped the table after dinner, me being a no one, I thought it was a magnificent touch, we chatted about dessert for a couple of minutes. Most interesting part of the evening was the wine list...they give you a computer tablet with a stylus to peruse through thousands of bottles, coolest piece of restaurant technology I have probably ever seen. If you can fit any of these places in timewise and budgetwise, I would highly recommend it!

P.S. I walked into all these restaurant without a reservation, but keep in mind that was on a Monday thru Wednesday.

[panini]

C Cina
Chef, we have to lay some ground rules here.
There are many of us here on the sweet side, yah that too probably, but you can't just brush over desserts without saying something.
I think that's Willaume's house. This guy is super. Any insight?
panini

[C Cina]

My apologies panini, as much as I love eating dessert out, it is by far one of my strengths, but I do know what is good. We had the milk chocolate peanut butter parfait, really good, especially the little truffles filled with ice cream, they were AWSOME. Granny Smith apple "mille feuille" with green apple sorbet. There was no pastry on the plate except for a cookie underneath the layers of baked apples, served warm was good with the sorbet, although the sorbet tasted more like lemon that green apple, but by that point my taste buds were slightly overwhelmed. Lastly we did the bittersweet chocolate souffle, very much like an individual molten lava cake with caramel and Gran Marnier foam.

You can find the menu here http://www.aureolelv.com/cuisine.html#dessert

I'll be sure to include you frosting heads in all future meal posts

[panini]

C Cina,
Thank You very much,
panini