> 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.
> Dee Dee

I don't know how the Bouchon restaurants work. I heard that there are
cameras in the kitchens of French Laundry (Yountville, CA_ and Per Se
(New York) so Thomas Keller can keep an eye on the one he is not
currently in. He alternates between the two restaurants every two weeks
with chef Jonathan Benno.

marcella

In article >,
sf > wrote:

> On Sat, 27 May 2006 08:00:37 -0700, Marcella Peek wrote:
>
> > In article >,
> > sf > wrote:
> >
> > > On Fri, 26 May 2006 00:09:46 -0400, Dee Randall wrote:
> > >
> > > >
> > > > "Marcella Peek" > wrote in message
> > > > ...
> > > > > In article >,
> > > > > "Dee Randall" > wrote:
> > > > >
> > > > >
> > > > >> I'm going to have to take another look at the Les Halles and
> > > > >> French
> > > > >> Laundry
> > > > >> Cookbooks, although there are probably no receipes that I would
> > > > >> attempt.
> > > > >> Love reading cookbooks. When travel is thrown in, so much the
> > > > >> better!
> > > > >
> > > > > I like to look at the French Laundry book but I do often cook out
> > > > > of his
> > > > > Bouchon cookbook. The restaurant is just down the street from
> > > > > French
> > > > > Laundry and is wonderful too but a casual bistro type place. The
> > > > > roast
> > > > > chicken from the book is the best.
> > > > >
> > > > > marcella
> > > >
> > > > Thanks for the tip, Marcella. I'll check this recipe.
> > > > Dee Dee
> > > >
> > >
> > >
> > > Since when is http://www.leshalles.net/locations.php just down the
> > > street from http://www.frenchlaundry.com ?
> >
> > Read more carefully this time
> >
> > > > >I like to look at the French Laundry book but I do often cook out of
> > > > >his
> > > > > Bouchon cookbook. The restaurant is just down the street from
> > > > > French
> > > > > Laundry
> >
> > Bouchon is just down the street from French Laundry. No mention of Les
> > Halles.
> >
> I was responding correctly to the resoponse.

So where did I mention Les Halles?

marcella

"Marcella Peek" > wrote in message
...
>
>> 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.
>> Dee Dee
>
> I don't know how the Bouchon restaurants work. I heard that there are
> cameras in the kitchens of French Laundry (Yountville, CA_ and Per Se
> (New York) so Thomas Keller can keep an eye on the one he is not
> currently in. He alternates between the two restaurants every two weeks
> with chef Jonathan Benno.
>
> marcella

Ah ha, there is a NY restaurant, "Per Se." I didn't go to that site, seeing
the pic of the wine bottle thinking it was a wine list, but I DID get the
notion somewhere that he had a NY restaurant, so I wasn't too far off-base.

I do now see that Chef Jeffrey Cerciello is listed as the chef at Bouchon.
Thanks for the info, this gives me a better picture.
Love the fact that they have the cameras rolling, too.
Dee Dee