new icn messageflickr-free-ic3d pan white
Bouchon Las Vegas | by Charles Haynes
Back to photostream

Bouchon Las Vegas

Terrine of foie gras with chopped dried nicoise olives served with greens and grapefruite marmalade.

 

Sauteed duck confit served on a bed of creamed fresh summer corn and tarragon chiffonade.

 

Three cheeses with fuji apple and honeycomb.

 

Veuve Cliquot '96

1,122 views
1 fave
0 comments
Taken on June 4, 2005