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An award-winning modern take on French cuisine by Chef Thomas Keller. Designed by Adam D. Tihany, the interior features a French pewter bar, mosaic floor, deep blue velvet banquettes, antique light fixtures, and a large hand-painted mural by noted French artist Paulin Paris. Seasonal garden patio. Full bar. Included in the "Rest of the Best" listings in the 2017 edition of Eating Las Vegas ("You won't find better oysters or mussels this far from an ocean.").
Separate Bouchon bakeries are located near the Venetian Theatre & Gift Shop, and in the clock tower near the casino entrance on the Strip.
This restaurant was reviewed in the April 2007 LVA; some of the information contained in this review may no longer be accurate. Weekdays, the Venetian’s Bouchon serves breakfast till 10:30 and runs an oyster bar from 3 to 5 pm; dinner starts at 5. Saturdays and Sundays, brunch is served 8 am-2 pm. The brunch menu covers breakfast, dinner, specials, and seafood (the oyster bar opens at 11 am). Thus, your Bouchon brunch can be a light repast (from toast and jam for $2.50 to quiche of the day for $12.50) or a hearty lunch (steak frites $31, pan-roasted trout $24, etc.). We opted for something in between, with creamy parsnip soup and pain au chocolat (a chocolate-filled croissant) for starters, along with a salmon baguette ($13.95) and eggs Florentine ($24.95) for the main course. If we hadn’t treated ourselves to a bottle of Taittinger Champagne ($99), our brunch would have been about $60 for two. Atmosphere lends a lot to this experience. The room feels très française, with its high ceiling, long pewter bar, tiled floor, and potted palms. It overlooks an enclosed courtyard where you can eat in warm weather, and there’s some funky jazz playing in the background. Reservations aren’t accepted, but we arrived at 11 am and were seated in 15 minutes. There’s a lounge area if you have kids with you or just don’t want to sit at the bar. This restaurant was reviewed in the March 2004 LVA; some of the information contained in this review may no longer be accurate. The newest name-gourmet restaurant in Las Vegas is the Venetian's Bouchon. The buzz on Bouchon comes from the fact that it's a Thomas Keller restaurant and Keller is the hottest star in the culinary universe right now. We don't cover the Napa Valley beat, but by all accounts, Keller's French Laundry located in those parts requires reservations up to six months in advance. Wow, and now Las Vegas has him? Well, not exactly. While Keller is the owner, he's not the chef at Bouchon. He did, however, train the Las Vegas crew, so you'd expect many elements to be similar, at least eventually. We weren't blown away by our Bouchon experience, but this might be due to having taken a less adventurous route on the entrees, opting for a decent "prime flatiron" steak and an unmemorable lamb, while passing on the likes of blood sausage with potato puree, mussels with mustard and saffron, and salmon with melted leeks (all priced below $30). We also passed on several interesting side dishes—caviar, quiche, pate—in favor of a big plateau-of-seafood appetizer for $45 accompanied by a cold Kronenbourg draft beer for $3.75 (get a couple of these at the cool pewter bar before dinner). The tab for two, with a $70 bottle of wine, was $219 before tip, but skipping the wine and switching appetizers would have knocked close to $100 off the total. The crowd was light until about 8:30 on a Wednesday.
