Weddingbee Blog

In a previous post, I explained some of the reasons we decided to get married in Vegas. I left one off of the list: one of our favorite restaurants is in Vegas. We are having our dinner reception in Bouchon Bistro, which is located in the Venetian. Go there next time you are in Las Vegas (or Yountville or Beverly Hills). It’s amazing!

Image via What Las Vegas

Mr. Mole and I first went there last winter when we were visiting his family for the holidays. The whole trip was full of food: noodles at Beijing Noodle No. 9, steaks and monkey bread at Craftsteak, dim sum in Chinatown, and lobsters at home on Christmas. We saved the best for last. On our final night in Vegas, we went to Bouchon. This dinner was one of the best dinners that I have had in my life, not merely because of the food but also because of the warm atmosphere in the room.

We all clearly love the frites as well!

We want our wedding reception to feel like an intimate dinner party with all of our favorite people. So we contacted this restaurant, reserved their private dining room (which fits up to 40), and never looked back. We did, of course, go back for a tasting! Mr. Mole and I got a chance to drool all over Bouchon’s tablecloths again when we stopped in Vegas in the middle of our cross-country move.

At our July 4th tasting

We were greeted by the manager, who took us on a small tour of the private dining room (pictured here) and then lead us to our table. We ended up ordering many of the items on our wedding menu—plus the famous Ad Hoc chicken.

Ad Hoc chicken

Steak frites

Dessert parfait

At this point, the photos started to diminish in both quantity and quality. I even forgot to take any pictures of the cake we tasted! I blame the fact that we were getting so stuffed.

Slipping into food coma

We rolled out of the restaurant, complete with a take-home bag that contained 95% of the steak entree. Tom Boonen was so jealous when we got home.

That take-home bag was as stuffed as we were.

To tell the truth, it took us a couple of days to recover from so much awesomeness. I hope our guests feel the same way in January!

Here’s the menu that we have chosen:

Passed Appetizers:

• Frites
• Dayboat scallops en croute
• Gruyere cheese gougeres
• Smoked salmon on pumpernickel

Choice of:

• Soup of the day
• Mixed greens with red wine vinaigrette, warm goat cheese, and herbs

Choice of:

• Sauteed Scottish salmon, melted leeks, and beurre blanc
• Roasted chicken, forest mushrooms, and caramelized savoy cabbage
• Pan-seared flat iron steak, caramelized shallots, pommes puree

Mignardises

Vanilla wedding cake with lemon curd

Any feedback on our menu? What would you order if you were coming to our wedding?