If you have just one dish to order at Bouchon, and don’t feel like tackling the superb chicken or beef, and are tired of salmon, and are over the oysters (all of which are excellent), the truite Grenobloise — pan roasted rainbow trout with lemon, capers, cauliflower, new potatoes and beurre noisette — is just the thing to order.
That beurre noisette (clarified brown butter spiked with lemon) makes the dish…along with the tiniest, buttery little croutons you can imagine. These soft-yet-crunchy-cubes dress the top of the fish, and provide a textural counterpoint to the firm, sweet fresh water flesh. A sprinkling of capers lay in wait among those croutons and give tart little explosions of flavor with every bite.
It’s just about the perfect recipe for a perfect little swimmer that seems designed by nature to be married with these ingredients on a plate.
It cost $28.50.
Just thought you’d like to know.
In the Venetian Hotel and Casino
3355 Las Vegas, Blvd. South
Las Vegas, NV 89109-8941