Tuesday, June 24, 2014

Chef Daniel Boulud is Back on The Las Vegas Strip At The Venetian / Palazzo Resorts .

He is back, that grand and gracious gastronomic genius, Chef Daniel Boulud is back in Las Vegas. He has opened his DB Brasserie in the world renowned Venetian and Palazzo Resort. We were fortunate enough to get a preview of the menu with Executive Chef David Middleton, a legendary Chef in his own right, as well as attend a culinary all-star VIP reception that included Chef Thomas Keller and many more.
We could not wait to make our first official visit to see DBBrasserie in full service mode. Walking past the hostess stand, we noticed this bright 280 seat venue also includes two private dining rooms, as well as a casual bar and lounge.
Taking our seats we were greeted by Wine Director Devin Zendel who has graced this city for years with unmatched service and knowledge of sprits as well as wine. We took a long look at his approximately 300 bottle wine list featuring international as well as many new American AVAs and great classics of California. Of course this is a Daniel Boulud restaurant, the list features the best French producers from the Rhone Valley, Burgundy, Bordeaux, Alsace, the Loire Valley, Provence, the Languedoc and Roussillon.
Salmon llettes with fennel, crème fraÎche, dill, egg mimosa and caper emulsion
Salmon llettes with fennel, crème fraÎche, dill, egg mimosa and caper emulsion
After choosing a wine it was time to jump right in and THAT, we certainly did. Starting with salade lyonnasie, a juicy Chicken Breast, frisée, lardons, and poached egg to top it off. Being its Chef Daniel, we went classic French. A COQ au VIN Braised Chicken, lardons, mushrooms, pearl onions, hand-rolled garganelli was a perfection of layering of flavors. Salmon you say? , sure! let’s do this.  The Salmon llettes with fennel, crème fraÎche, dill, egg mimosa and caper emulsion was a palate pleasing delight.
Maine Sea Scallops with sweet corn, king trumpets, tomato and jalapeño
Maine Sea Scallops with sweet corn, king trumpets, tomato and jalapeño
Taking a breather, we looked over the menu and spotted a few dishes we just had to try. Thai Calamari, crispy beer battered, spring onions, pickled red peppers, mizuna salad topped with kaffir lime was a huge favorite. The Maine Sea Scallops with sweet corn, king trumpets, tomato and jalapeño were prepared in perfect fashion with fresh favors from the sea and land merging for a culinary work of art. It’s time for some beef and of course we choose a Daniel house specialty.
 Frenchie burger is a juicy medium rare 7oz. beef patty with morbier cheese confit pork belly, arugula, tomato-onion compote mustard on a peppered bun finished with cornichon & pommes Frites
Frenchie burger is a juicy medium rare 7oz. beef patty with morbier cheese confit pork belly, arugula, tomato-onion compote mustard on a peppered bun finished with cornichon & pommes Frites


The Frenchie burger is a juicy medium rare 7oz. beef patty with morbier cheese confit pork belly, arugula, tomato-onion compote mustard on a peppered bun finished with cornichon & pommes Frites was a nice way to finish, or so we thought. Devin arrived at our table with a Black & White Fondant and Gateau Basque , a custard cake, brandied cherries and vanilla anglaise.
dbwhiskty


The beverage of his choosing was Micthter’s Small Batch Bourbon Whisky which provided a perfect FINI to a perfect experience. Of course what else would be expect from Chef Daniel Boulud but perfection? DBBrasserie is much needed. We are grateful that Chef Daniel is back and here to stay.


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