Sheridan Su

Showing posts with label comme ca las vegas. Show all posts
Showing posts with label comme ca las vegas. Show all posts

Saturday, March 5, 2011

Escargot


Have you had great escargot?

My guess is most people who have tried it haven't had it the way I've had it. It's one of the tastiest dishes in the history of French gastronomy, yet most places just don't do it justice.

Escargot, aka sea snails, are usually prepared with butter, garlic and herbs. Here in town, Mon Ami Gabi does a solid traditional version. At Comme Ca Las Vegas, we serve Escargot en Croute. It is garlicky, buttery, has the aroma of roasted shallots, briny like the ocean, lemony and herbal all at the same time. It's fantastic and whenever I take a bite, it brings me back to Paris.

Saturday, January 22, 2011

Raw Bar @ Comme Ca Las Vegas











From the very first time Chef David told me that Balthazar had the best raw bar in the country, I've been on a quest to make Comme Ca Las Vegas' raw bar into something phenomenol. It's been my obsession. We are currently featuring a rotation of 3 west coast oysters and 3 east coast oysters, Alaskan king crab legs, Maine lobsters, littleneck clams, P.E.I. mussels, osetra and kaluga caviar...and the best shrimp cocktail in Las Vegas!


I've always been demanding for the best produce available. This past week, we started featuring some of these amazing ingredients for our guests in the dining room. These were provided by Melissa's World Variety Produce out of Southern California.

(photos are from Max Korekt)

Sunday, January 9, 2011

Comme Ca NYE menu


Raw Bar Display in the Dining Room


Amuse: House Cured Salmon Tartar, Chive Creme Fraiche, Crispy Purple Potato


Roasted Chestnut Soup, Foie Gras Terrine, Lemon Creme, Beuree Noisette


Maine Lobster, Salad of Roasted Red and Golden Beet, Upland Cress, Puree of Fennel (Top and Bottom)


Butter Poached Turbot, Celery Root and Truffle Puree, Salad of Apple and Celery, Red Wine Vinegar Reduction


Chorizo Crusted Cod, Stew of Littleneck Clams and Coco Bean, Noilly Prat Sauce


Duo of Beef: Prime Strip Steak, "Bourgignon", Pomme Aligot, Glazed Winter Vegetables





Truffles



1# of White Alba Truffles; cost: $2800/lb
1# of Perigord Black Truffles: $850/lb

I brought in one pound of each for the New Year at Comme Ca Las Vegas.