Jonathan Boncek
Monday, Aug. 29, 2011 | 3 a.m.
Marche Bacchus
Chef Joe Swan of Summerlin’s Marche Bacchus has worked with some of the biggest-name chefs in the country, including Iron Chef Michael Symon and Alex Stratta at Wynn Las Vegas. Now he’s making a big splash on his own. Having started at the French bistro just four months ago, Swan spoke with VEGAS INC exclusively about what he brings to the table.
Describe your brand?
We try to maintain a casual—not stuffy—approach to French cuisine.
What’s the most popular entreé item on Marche Bacchus menu?
Right now, it’s the roasted duck with fresh plums, chanterelle mushrooms and roasted turnips. Last weekend, 25 percent of people who ate dinner here ordered it.
You used to work at Alex. What’s different about being off the Strip?
Even on the Strip we had a lot of repeat customers, so in some ways, it’s not that different. But here, I enjoy getting to know the locals. We change our menu a lot more often too because some people come here a couple of times each week. I also try to use local ingredients and craft a seasonal menu.
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