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Daniel

Bouchon Las Vegas

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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?

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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.


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


--

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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

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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.

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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


Edited by JMayer (log)

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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!

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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).

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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.

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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.

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Warm bread with butter and jam was brought with my danish

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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.

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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.

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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.

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

Good Eating,

Molto E


Edited by molto e (log)

Eliot Wexler aka "Molto E"

MoltoE@restaurantnoca.com

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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?


Russell J. Wong aka "rjwong"

Food and I, we go way back ...

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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!

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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!!


Robert R

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


Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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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


Eliot Wexler aka "Molto E"

MoltoE@restaurantnoca.com

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


Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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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.


Edited by bgut1 (log)

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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?

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


John Sconzo, M.D. aka "docsconz"

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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.


Eliot Wexler aka "Molto E"

MoltoE@restaurantnoca.com

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

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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.


Eliot Wexler aka "Molto E"

MoltoE@restaurantnoca.com

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


Edited by Lreda (log)

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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.

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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.


Eliot Wexler aka "Molto E"

MoltoE@restaurantnoca.com

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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.

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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 ...

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

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I found the entrance to Bouchon.

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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:

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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.


Russell J. Wong aka "rjwong"

Food and I, we go way back ...

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