Bouchon Breakfast

We came for breakfast and I wore my shirt and apron. The nice server gave me a ratatuille coloring page. She said "good morning chef" when she came to our table. We forgot to take pictures but we had yummy sourdough waffles, strawberry crasaunt, benyeys, sticky bun and fruit. The vanilla bean butter was so good for the waffles!

Bouchon Dessets

 We ordered 3 desserts but Chef Scott sent us a lot more!

 homemade ho ho

 bouchons with pistatio ice cream

 cream caramel, its kind of like flan

 pot de creme with ginger and shortbread cookies

 creme brulee

 coconut and passion fruit sorbet

 and after dessert Chef Scott sent us some hot chocolate and espreso for my mom and dad

We ate everything! My favorite was the sorbets. 

BOUCHON LAS VEGAS!

 Well we went to bouchon of course because its my favorite restaurant. Phil the manager gave me a tour and he gave me this white shirt. The only thing I'm missing is a paycheck.

 This is me sitting in the lounge.

Here we are at the table. The guy that gave us water thought Dad worked at Bouchon because of my apron and shirt.

This is Chef Scott. He is so nice !

 These are some of the chefs I met in the kitchen. The kitchen is very busy and clean.

 I remember this chef from last year and he remembered me too.

My favoirte part of the kitchen is the bakery.

Martha Stewart

Look what I got!  

Ad Hoc Shortbread

 I made these cookies to go with the prickly pear icecream.

 I put vanilla sugar on top.

This is my final product.

Prickly Pear Cacuts Ice Cream

I did not make this prickly pear cactus icecream but I helped eat 4 scoops of it. My Mom used puree from Perfect Puree in Napa that she ordered and my dad was mad because its expensive. The resipe is like the peach icecream and only has fruit, cream, milk and a little sugar, vanilla and salt. Its sooooooo good. It tastes a little like bubblegum, strawberry and watermelon.

Pineapple Upside Down Cakelets

 Here I am cutting the peel off the pineapple.

 My prep knife worked very well.

 im spreading the shmere.

 Now I am putting the pineapple on .

 Now im ready to put it in the oven. I used Thomas Keller's resipe from Ad Hoc at Home.

 And here is my final product. YUMMY.  We will serve with vanila icecream.