First Tastes at Le Vacher on Highway 290 in Dripping Springs
I first stopped in at the new French brasserie Le Vacher last week and took a quick glance at the menu. One dish immediately caught my eye: the duck confit. The last time I’d had duck confit was at Thomas Keller’s Bouchon Bistro in Las Vegas at The Venetian.
Keller personally prepared the dish for our party and as one would expect from a chef with several Michelin 3 star restaurants to his credit, the dish was absolutely spectacular.
That was awhile back though, and my post Keller encounters with duck confit had been, well, disappointing.
So I booked a reservation for several evenings later and upon being seated, immediately went to the potato croquette with muenster cheese and roasted garlic aioli to begin. Turned out to be a terrific start.
And then, on to the cassoulet of delightfully seared duck confit with garlic sausage, white beans pickled peppers, and cherry tomatoes. After patiently waiting for so long, I realized on the first flavor-laden bite that I had found a dish from Chef David Euller that rivaled what I’d had at the heralded Bouchon.
So with that experience pleasantly tucked away, I will quickly return to sample more of Chef Euler’s menu and shortly, I’ll give you, my readers, the entire story.
Le Vacher
136 Drifting Wind Run
Dripping Springs, TX 78620
(512) 337-6977
