On Sat, 27 May 2006 11:17:07 -0400, Dee Randall wrote:

> I was looking at the
> Bouchon Las Vegas menu.
> http://www.frenchlaundry.com/bouchonLV/BOLVmenu1205.pdf
> I've heard that prices of dinners at Las Vegas has gone up tremendously.
> But when I look at the price there at Bouchon LV, I don't think it is THAT
> outrageous. With the exception of pommes frittes & steak at $34.50, the rest
> of the dinners are below $30; this is in line with other good restaurants
> (IMO).
>
> We were discussing this at breakfast this a.m. and was wondering who is the
> chef at Thomas Keller's Bouchon LV, and at Bouchon near the French Laundry.
> Does he run back and forth between --
> Does Batali run between his restaurants.
>
> Just curious if anyone knows.
> The titles must mean something, too.

I've read that Hubert Keller hops between San Francisco and Las Vegas
to keep an eye on his operations <http://www.fleurdelyssf.com/>, so it
stands to reason that other celebrity chefs would do it also - if they
want to keep the food & service up to their standards.

--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.