"sf" > wrote in message
...
> 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.
>
> --
His chef's coat is REALLY clean!
I see he's instructing, too.
How's about a hair-net for the beard -- tee hee.
JUST KIDDING!

Oh, oh, I was thinking that Chef Keller's 2restaurants were in NYC, then
another in LV -- but I know different. Perhaps they have corporate jets or
fast cars.
Dee Dee