Bouchon Bistro @ The Venetian, Las Vegas

The rest of the meal for those interested in such things:

Fresh oysters.

Warm pistachios.

Blood pudding sausage with roasted apples and potato pureé. I had the bar tender pick the wine for dinner. He selected a cabernet. Later he had me try a pinot gris he was thinking of suggesting. The cab was pretty rich with a peppery finish that matched the mild gamey-ness of the blood sausage. The pinot gris, on the otherhand, absolutely exploded in my mouth and provided an incredible contrast to the flavors in the meal. In hindsight he should have gone with the white ;-)