A Thing of Beauty at BOUCHON — Being John Curtas

Is there anything more beautiful in food than a fluffy/creamy, fine grained and silky, color-of-the-sun French omelette?

As with all things exquisite, this mixture of eggs, butter, salt, pepper and cheese is deceptively simple, and much harder to pull off than you might suspect. (We’ve practiced for years and can get the color and grain right, but achieving the proper shape and fluffiness is a bitch.)

Lucky for us, the good chefs at BOUCHON are minutes from our house, whenever the urge for a taste of eggy perfection hits.

Best of all, the price of this perfection is only $17, and one of the cheaper things on the menu.

Yes, it may be one of the most beautiful things you can eat, but there’s one other item on Bouchon’s menu that will give it a run for your money: a slice of chocolate mousse so inky and intense, one order can easily satiate four:

And just in case you’re wondering, here’s how to make one of the most delectable egg dishes on earth (hint: it’s a lot harder than Jacques makes it look);

BOUCHON

In the Venetian Hotel and Casino

3355 Las Vegas Blvd. South

Las Vegas, NV 89109

702.414.6200

http://www.venetian.com/restaurants/french/bouchon.html

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