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Josette’s Bistro Las Vegas
Gleaming charcuterie and pastry cases reflect the expertise of
French-born and -raised dynamo Josette LeBlond, whose tiny bakery has
become a charming bistro cum wine shop. She relocated the bakery to a
7,000-square-foot venue, where thousands of rolls, loaves of bread,
tarts, cakes and pastries are baked daily for her restaurants, as well
as for the valley's resort hotels.
Fresh flowers, decorative wine racks
and her pastry sculptures create a romantic ambience. Among dinner
appetizers are the champagne and black pepper pt and the chicken
liver pt with truffles. We also like the foie gras---JosetteÂ’s
signature duck liver. Tuna carpaccio with a peppercorn-citrus sauce is
a winner,
as is the steak tartare with mustard, onion, capers and
lemon. The charcuterie plate of pts and cold cuts and the French onion soup are classics. Delicate sole amandine is topped with lemon butter sauce;
savory rack of lamb is roasted with an herb crust. Among Josette's
French desserts are chocolate crpes Suzette and coupe d'amour---an
almond tulip with ice cream.
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