Have you ever tasted rootbeer-flavored cotton candy with homemade ice cream in the middle, making it a rootbeer float cotton candy? Or how about blackberry sorbet and homemade vanilla yogurt push-up pops? Or mint leaf chocolate ice cream sandwich? Or fig almond cream cheese danish? I know the list goes on but there were so many desserts that I can’t remember every dish we tasted while lunching at Bouchon in the Venetian Hotel. Oh my! The food was so delish that after I wanted to be a food connoisseur and only eat the best of the best. It’s all worth it.
My sister-in-law Stephanie has a little in with Bouchon and knows the head pastry chef Chris, who is incredibly nice and so talented with pastries and desserts. He not only makes them; He invents them. He seriously needs to open his own dessert shop. Since Chris and Steph are good friends and we came to eat, we were entertained with a table full of desserts. After we got a tour of the kitchen, where all the food magic happens. They make everything from scratch. Everything. Even the butter! Very, very scrumptous.