[Daniel]

Sorry i am posting here but i figured because its kellers restaurant it wouldnt be too big of an offense. I am going to vegas on thursday and i am booking reservations now. I was just made aware that kellers bouchon is in the hotel i am staying in. Has anyone been here yet?

[KatieLoeb]

Daniel, on Feb 27 2004, 12:33 PM, said:

Sorry i am posting here but i figured because its kellers restaurant it wouldnt be too big of an offense. I am going to vegas on thursday and i am booking reservations now. I was just made aware that kellers bouchon is in the hotel i am staying in. Has anyone been here yet?

A friend of mine just came back from LV and said that Bouchon was his most disappointing meal while in Vegas. He said he found the menu and the food quite ordinary and uninspired. Service and wine list were excellent, the rest, not so much.

[slkinsey]

There's a thread going on Bouchon here from some time ago. Maybe one of the SW&W mods can merge 'em up.

[JMayer]

Hello,

My mother and sister just got back from Vegas and were very disappointed, not what they expected. Here is what they had:

Country style pate with watercress, cornichons and radishes (solid, but not standout) $11.75

Beef Bourguigonne (Was pretty good, however, the sauce was a little weak) $27

Pan Roasted Trout with almonds, brown butter and blue lake beans (Fish was a little fishy, not bad) $23.50

For the prices, they said, there are many other nicer places to dine, you can get much better (and cheaper) bistro's back here in Chicago. I am very disappionted that Keller would put his name behind a restaurant of this quality!

-Justin

[Daniel]

I question whether or not the bad reviews are coming back because people are expecting this to be a restaurant that equals the french laundry. Perhaps when i go with low expectations i will be pleasantly surprised.

[JMayer]

Daniel, on Feb 27 2004, 12:33 PM, said:

I question whether or not the bad reviews are coming back because people are expecting this to be a restaurant that equals the french laundry. Perhaps when i go with low expectations i will be pleasantly surprised.

While I agree this may the case with some peoples opinion, my mother and sister have never eaten at the FL and for that matter know a whole lot about Mr. Keller. They were just disappionted at the taste of the food (particulary for the price). Bistro food, at least in my opinion, should have big bold flavors and appeal even to the unseasoned palette. Some people may not appreciate Keller's FL dishes because they are not able to grasp the complexity of flavors (mind you this does not make a person any less), however, at a Bistro, as long as you eat and like beef I do not think it should be a leap of faith to enjoy Beef Bourguigonne. However, I have not eaten at Bouchon (just trusting my mom and sis) so take my opinion for what its worth. Enjoy your meal and please to tell us what you thought.

Justin

This post has been edited by JMayer: 27 February 2004 - 02:47 PM

[Daniel]

I went to bouchon four times while in vegas. I have to first say that the place was gorgeous. It was in the venetian, had beautiful high cielings and marble everywhere.

I also have to say that i am happy that i have heard peoples poor reviews before going. I had prepared myself for a dissapointment, and what i got was extremely good food. Except the beef bornigoune. I was extremey dissappointed with this dish. It was rather tasteless. But the beer list was great, the wine list too. The cheese plates, the pate, the soups, the fish, the lamb sandwich all fantastic!

[molto e]

Bouchon- Venetian Resort Hotel Casino
HOURS: Breakfast: 7:00 a.m. - 10:30 a.m.
LUNCH: Saturday & Sunday11:30 a.m. – 2: 30 p.m.
DINNER: 5:00 p.m. - 11:00 p.m
Oyster bar and cocktail lounge open 3 p.m. - 11:p.m..
PHONE: (702) 414-6200

I was in Las Vegas during the week so I made it into Bouchon for breakfast. I am a big Thomas Keller fan, but I went into breakfast with no expectations of a grand meal (you fool this is a Thomas Keller restaurant).






The space had a nice bistro feel to it, even though it is a large space. I was dining with a "particular" eater, he only likes what he likes. He orders the Bouchon French Toast-Bread Pudding style with warm layers of brioche, custard, apples and with maple syrup. He did not understand what bread pudding style meant and did not want custard, just apples. I told him that he would like it as is and just relax. I ordered the Boudin Blanc- white sausage with scrambled eggs, croissant and beurre noisette. After watching Anthony Bourdain curse the excellence of the Pommes Frites at Bouchon, I had to order a side of them. I saw a tasty looking pastry display on the way to the table so I asked for a recommendation from the server and got the cheese danish.




This was a refined cheese danish, a brioche bottom with a shot of cheese and a touch of lemon. The pastry was buttery and light and the topping delicious.


Warm bread with butter and jam was brought with my danish





After one bite, my friend-Mr. Particular said,"This is really good, you got a try a bite." He was right, a breakfast bread pudding that was done really well.




Now the eggs may look like average scrambled, but one bite reveals that they are far from ordinary. The best way that I can descibed them is that the middle was buttery good. The boudin blanc was great and the beurre noisette complimented the dish. The croissant was perfect as well.



The pommes frites were as good as advertised and god bless a place that serves frites for BREAKFAST.

The Thomas Keller touch is evident from the start with great ambiance, excellent service and great food, but the best was yet to come. The server asks Mr. Particular how he likes his french toast and is delighted to hear that he did (like there was any chance that he would not). Mr. Particular tells the server that he has never had french toast like this before. The server returns with a copy of the recipe for the french toast from the Bouchon cookbook. What a touch, nicely run restaurant-TK you are the man. I then took a tour of the kitchen and private dining areas.
















Now based on how the kitchen and walk-in's looked in these photos, anything written to the contrary seems foolish

Good Eating,

Molto E

This post has been edited by molto e: 05 February 2006 - 08:57 AM

[rjwong]

Eliot, YOU are the man!! Your report & those photos were excellent!! I'm definitely going to try that place for breakfast next time I'm in Las Vegas.

As for the eggs, I'm wondering if they were prepared "slow-cooked," as in twenty minutes with the heat on simmer. There's an LA Times recipe that details that.

If Bouchon serves frites for breakfast, do they also serve soup for breakfast?

[iriee]

molto--
we were at bouchon in october and i had the same boudon blanc and eggs like you and i can say they it was one of the best breakfasts i had in my life. the sausage was nice and mild flavored and the eggs were just nice and creamy and with the beurre noisette just made it soooo rich. also a must have is the sticky buns! our table shared one and loved it.
can't wait to go back! maybe in march. great picks also!--thank you!

[robert40]

For those unfamiliar with the inner workings of a professional restaurant kitchen let me ensure you that it is extremely rare to see a kitchen so spotless in the middle of service. Especially breakfast/brunch service. In a lifetime of working in kitchens I have only seen one that is close to comparable.

molto e,
Thank you again for your wonderful photos and giving us a inside glimpse into these restaurants. Bravo!!

[Marlene]

This just made my list for breakfast when we go to Vegas in April. Do we need reservations for breakfast?

[molto e]

Russell- no soup on the menu for breakfast, but based on the service that I had-if you want it I would think they would make it happen


Robert- How right you are!!! I could not believe that the walk-in was like that. I was escorted around the kitchen by Pastry Chef Chris Herrin and he said that TK does not skimp on the storage containers and says if you need them-get them. What kitchen was comparable to that?

Marlene- I do not think that you need reservations for breakfast. I would try to make time for more than breakfast at Bouchon. I had a big dinner planned so I could not fit in a pre-dinner snack at Bouchon.

Molto E

[Marlene]

Thanks Eliot. Since we are staying at the Venetian, a dinner is most possible!

[bgut1]

Thanks for the pictures. They brought back memories of my breakfast there in November. I had the Breakfast Américaine with raspberry filled beingets. The pastry was divine and how could you go wrong with perfect pommes frites in the A.M.? A visit to LV is not complete without breakfast at Bouchon.

This post has been edited by bgut1: 06 February 2006 - 06:41 PM

[lgott]

A breakfast answer:
Breakfast reservations are generally not required. I've had breakfast at Bouchon half a dozen times, without reservations, and only had to wait once.


...and a dinner question:
Back in September, I was talking to a server about the excellent boudin blanc for breakfast. He mentioned that Bouchon used to serve an even better boudin noir for dinner, but that it had been discontinued. However, I see that boudin noir is listed on the restaurant's web site. Does anyone know if boudin noir is in fact available?

[docsconz]

Nice report and pics as usual, Eliot. What was the topping on the danish?

[molto e]

docsconz, on Feb 7 2006, 11:13 AM, said:

Nice report and pics as usual, Eliot. What was the topping on the danish?

That was their spin on the cheese danish-cream cheese whipped with vanilla and lemon.

[Genny]

Lovely, just beautiful. So clean! Was the photo tour available just for the asking?

[molto e]

Genny, on Feb 7 2006, 02:47 PM, said:

Lovely, just beautiful.  So clean!  Was the photo tour available just for the asking?

My server was really good and asked me if I would be interested.

[ronnie_suburban]

Damn! Great job, Eliot. Your photos and comments, as usual, have me feeling like I was there with you.

=R=

[Lreda]

I am so here for my Friday hangover breakfast before golf the day after my arrival. Thanks for the 411.

This post has been edited by Lreda: 11 February 2006 - 10:12 PM

[South Jersey Epicurean]

OkaY, you had a great breakfast and the photos are beautiful. If you read my older thread on "Boo, Boo Boo, bouchon," you will find out just how awful a place it is for dinner and way overpriced for ordinary food.

[molto e]

South Jersey Epicurean, on Feb 14 2006, 05:01 PM, said:

OkaY, you had a great breakfast and the photos are beautiful. If you read my older thread on "Boo, Boo Boo, bouchon," you will find out just how awful a place it is for dinner and way overpriced for ordinary food.

I hope you caught them on a bad night. I would think that Thomas Keller would rate another chance.

[rjwong]

Usually, I don’t do mornings. Mind you, I got up Sat. morning on my "April in Vegas" trip to have breakfast at Bouchon at the Venetian. Now, half of the fun was trying to find the place.



I walked all the way down this hallway to the Venetian’s registration area that’s located to the left of the fountain. By the registration area is a side entry to a set of elevators. I went up one floor, got out of the elevator, and ...



I walked all the way down this hallway until ...



I found the entrance to Bouchon.


Du pain, du beurre et de la confiture

I wanted to order the quiche. I remembered the LA Times article Russ Parsons wrote about quiche based on Thomas Keller’s recipe found in his Bouchon cookbook. The quiche du jour was spinach:


Quiche me, mon ami

I tasted the quiche and it was very, very creamy. Creamy, smooth, the crust was crunchy for a nice contrast. The quiche was not overcooked at all.

[dvs]

lgott, on Feb 6 2006, 09:11 PM, said:

A breakfast answer:
Breakfast reservations are generally not required.  I've had breakfast at Bouchon half a dozen times, without reservations, and only had to wait once.


...and a dinner question:
Back in September, I was talking to a server about the excellent boudin blanc for breakfast.  He mentioned that Bouchon used to serve an even better boudin noir for dinner, but that it had been discontinued.  However, I see that boudin noir is listed on the restaurant's web site.  Does anyone know if boudin noir is in fact available?

i realize this question was asked back in feb, but i believe the boudin noir is seasonal... mainly served in colder months. at least this is what they do in yountville.

[dividend]

Thanks for this thread! I was in Vegas this past weekend as part of a bachelorette party I planned, and I definately had to put Bouchon on the itinerary. There were eight of us, so I called ahead to make sure they would be able to accomodate a large group for breakfast.

We had a wonderful experience. We're all in our early to mid twenties, mostly single working women, so the price point was perfect. (Plus, when our server found out we had a bride-to-be with us, her meal was on the house.) And the food was wonderful, with some fantastic little touches, like the delicious stalks of epi bread, and the vanilla bean butter that came with the sourdough waffles, which was so good I would have eaten it with a spoon. And I'll agree that even if you're there for breakfast, order the excellent pomme frites. We all ordered, and shared, so I tasted five or six dishes, and they were all outstanding. Between the food, the stellar service, the ambience (and being with some of my oldest and dearest freinds), it was pretty much a contextually perfect meal.

Between this and the recommendation for Burger Bar that came up in several threads, you guys really helped us to eat well this weekend.

[fliplap]

I was in Las Vegas this weekend and ate 2 of my 3 breakfasts at Bouchon, since the Venetian was walking distance from my hotel.

I got there around 8:45am on Friday and it was nearly empty. I was able to get a patio seat without any wait. The patio is very nice and really helps take you away from Vegas. My server was very prompt, polite and attentive. However I did notice more than one mix up in orders. The servers never seemed to know who ordered what at a given table and at one point served the wrong table altogether. The servers ended up confering in a circle on the patio, plates in hand until they figured out what table the food was going to. It really wasn't a big deal, it appeared everyone got what they ordered in the end.

The pre-meal bread was wonderful and crusty and came with a tasty orange marmalade instead of butter. I thought the lack of butter was odd. Turns out it was odd as, without prompting, my server returned a couple minutes later with butter. I ordered the french toast and a side of pomme frites, both of which were wonderful and came out very fast. The french toast was topped with fresh, thin sliced, crisp apples and filled with apples and maple syrup. It had a crispy sugary top layer. Altogether it was a lot like apple pie, good thing I like apple pie! The pomme frites were crispy and light and served in a generous portion, but I'm not sure I would order them again as I really don't need that much food in the morning. My wonderful, relaxing meal came to $24 with a glass of orange juice, tax and tip

Returned on Sunday around 9:45am with a friend. The waiting area was full and there were people spilling out into the hall. The dining room was packed and I knew the chances of getting a patio seat were slim. We were told there was a 20 minute wait for a table, which I was fine with, however my dining partner wanted to get back to the convention we were attending over the weekend, so we decided to sit at the bar, which serves a full breakfast menu. It should be noted that you must sit at the bar, the tables in the bar area are not served. The bar itself is beautiful and appears to have been milled from several very large masses of aluminium.

We placed our order with one of the 3 bartenders. I ordered the boudin blanc and my friend ordered the same meal as I did the previous morning. This time we received no bread. I'm not sure if this was a bar thing, however I did see other bar diners receiving bread later, so I suppose I could have asked for it. The food took considerably longer to come out this time, obviously due to the increase in customers. When the food did come out the server was once again confused about who ordered what.

First the good, the boudin blanc was amazing. Could be the best sausage I've ever had. I'm not a fan of heavy breakfasts and was amazed that sausage could taste this light. The croissant was flakey and buttery. The eggs however were not what I was expecting, they seemed slightly over cooked and were sort of flat and flavorless. My friend did not care for the french toast and felt it was too sweet. To be fair, I did mention it was a lot like apple pie before he ordered it. The real disappointment were the pomme frites. They were nothing like what I got on friday morning. These were soggy and oily and looked like they had been mashed into thier holder as opposed to the carefully stood up crispy batch I had received previously. Looking back, we probably should have asked to have them replaced.

Despite some of the issues, I have every intention of returning the next time I'm in Vegas.

I guess if I had to offer a suggestion: Go on a weekday morning, and get there early for the best seat, service and food.

This post has been edited by fliplap: 07 August 2006 - 09:07 PM

[prasantrin]

My mother and I had breakfast at Bouchon a couple of weeks ago. We arrived around 10 am--a bit late for breakfast, but within their breakfast hours. We were seated near the patio but inside the restaurant. The patio was not quite full, so I'm sure we could have been seated there had we asked, but we're too delicate to sit out in the desert heat so we stayed indoors.

We ordered the quiche, the french toast and a side of pomme frites.

The quiche (florentine) was as good as I expected it to be. I had made the recipe twice before, so I had an idea of what it should be like. Their quiche was, of course, much better than mine and I thought mine was pretty fabulous. I particularly liked the salad that came with the quiche. I'm not much of a salad eater, but the dressing was very light and who would have thought salting a salad would make it taste better! Well, perhaps y'all might have known that, but I sure didn't!

The french toast was rich and sweet, but delicious. It was a little closer to lukewarm than warm, but we still enjoyed it.

The pomme frites were the disappointment. When fresh, they were great, but after cooling slightly (maybe 5-10 minutes after being served), they became soggy and not-so-tasty. They reminded me a lot of, dare I say it, McDonald's fries. I would have liked a side of mayonnaise to go with them, but no such luck. I would have even settled for ketchup, but there was none to be seen (and I didn't ask, for fear of commiting a faux pas).

As for the bread, it was delicious, but "we" didn't get any. My mother, who technically ordered the quiche (we ordered with the idea we would share everything), got it along with butter and some kind of berry jam. She was gracious enough to let me have some. I wanted to sneak the leftover bread in my purse, but it wouldn't fit.

I'd definitely go again, but I actually prefer the breakfast I had at Jean-Philippe Patisserie.

edited 'cause I'm not so good with names

This post has been edited by prasantrin: 18 August 2006 - 08:04 PM

[rjwong]

On Sat. morning of my vacation, I went to Bouchon’s Bakery. Bouchon has a bakery with a separate location at the Venetian. The apple tart was great.

Bouchon Bakery