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Dish Spotlight: Pistachio Macaron From Bouchon Bakery

Tucked away, underneath the escalators that bring people from the parking garage entrance to the casino floor in the Venetian, is the Vegas outpost of Bouchon Bakery.  While anything you get at Bouchon Bakery is going to be extraordinary, I haven’t been as blown away by a bite of food in quite some time like I was with their Pistachio Macaron.

Pistachio Macaron from Bouchon Bakery. The Chocolate one wasn't too shabby either!

Pistachio Macaron from Bouchon Bakery. The Chocolate one wasn't too shabby either!

The Official Cookie Of France, Macarons are pastry rounds made out of egg whites, ground almonds and confectioner’s sugar (more or less) that sandwich a dollop of buttercream (or sometimes ganache or jam).  Pistachio is of one the more common flavors along with Chocolate, Coffee, Lemon, Raspberry and Vanilla…however the sky is the limit when it comes to flavors of macarons.  With seasonal flavors and savory flavors, many consider the macaron to be America’s Next Cupcake…only time will tell.

When The Wife and I did our road trip throughout California this past summer, we stayed at an inn right across the street from the O.G. Bouchon Bakery in Yountville.  Yountville is also home to Chef Thomas Keller’s French Laundry, O.G. Bouchon and Ad Hoc. Needless to say, if I had a tail, it would have been wagging continuously while in Yountville.  We sampled the wares of the O.G. Bouchon Bakery and thought it was the bees knees when it came to Frenchy pastry goods.  That was until the Pistachio Macaron at our very own Vegas outpost.

Vegas outpost of Bouchon Bakery in The Venetian

Vegas outpost of Bouchon Bakery in The Venetian

Bouchon Bakery’s version of the French favorite is bigger than most, which is by design…not just to appease us fatties.  In his Bouchon Cookbook, Chef Keller says;

The key to a great macaroon is its size. It has to be between one and a half and three inches.  We’ve tried to make them smaller, but this results in too much crust relative to the chewy interior.  And these two textures — the delicate crunch and the chewiness — are what make the macaroon such a special confection.

Chef Keller knows his shit.  Perfect in texture, wonderfully moist and with an astonishingly delicious concentrated pistachio flavor, it was the best fucking pistachio macaron I’ve ever eaten in my life.  And I’ve had one at the original Bouchon Bakery.  And I’ve had one personally handed to me by Francois Payard.  From the chew to the pastry to the pure silk of the buttercream, this king-sized version of a macaron is one hell of a bite of food.  So good, I can’t even remember what I paid for it.  Whatever they charge, it’s worth it.

Just a little tip if you go to Bouchon Bakery at the Venetian; there’s no seating area in the immediate vicinity.  The closest seating area is at a food court located around the corner of the bakery.  As you’re looking at the front counter of the bakery with your back turned to the Phantom Theater, go to the left and follow that wall around until you run into the food court.  Oh, and be sure tip the workers there a little extra.  Anyone that has to succumb to listening to Phantom on non-stop repeat for their entire work shift deserves a medal, let alone a generous gratuity.


Bouchon Bakery

The Venetian Resort Hotel Casino
3355 Las Vegas Blvd. S
Las Vegas, NV 89109

(702) 414-6200

Bouchon Bakery (Venetian) on Urbanspoon

Mike Dobranski is a professional musician, amateur blogger, eater of good food, poker junkie, master of the inappropriate comment and bad husband to a wonderful wife.

Follow Mike and Tasting Las Vegas on Twitter at @TastingLasVegas.

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