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| Bouchon at The Venetian: Unique Atmosphere, World Class Cuisine |
Bouchon in Las Vegas opened in 2004, offering delicious and authentic French bistro fare, in what is becoming one of the country’s biggest culinary destination cities.
Located in the Venezia Tower of the Venetian Resort-Hotel-Casino, Bouchon Las Vegas was designed by Adam D. Tihany, who recreated the original Bouchon’s vibrant environment. Bouchon in Las Vegas features a classic mosaic floor, a magnificent pewter bar, antique light fixtures, and an expansive hand painted mural by French artist Paulin Paris.
The creator of Bouchon is Chef and Owner Thomas Keller who is renowned for his culinary skills and his exceptionally high personal standards. He has established a collection of restaurants that set the standard within the hospitality industry. He began his culinary career at a young age and went on to work in France at several Michelin-starred houses including Guy Savoy and Taillevent, New York City, California, and in Las Vegas. In 2001, Keller was named “America’s Best Chef” by Time Magazine. In 2003, Johnson & Wales University conferred upon him the honorary Degree of Doctor of Culinary Arts for his contributions to the industry. His accolades include consecutive “Best Chef” awards from the James Beard Foundation and “Chef of the Year” by the Culinary Institute of America (CIA).
Drawn from Chef Keller’s memories of traveling through France, Bouchon serves an award-winning menu of bistro classics and daily specials, featuring the best seasonal products available. Enjoy delicious desserts, an extensive selection of raw seafood, a full bar, and superb wine service in the warm and elegant main dining room or amid a beautiful garden poolside setting.
The menu consists of classic bistro fare including steak frites, roasted chicken, quiche, brandade, boudin noir, pot de crème and profiteroles. Seasonal offerings change throughout the year, and are complemented by an extensive international wine list and carafe program. Each day’s menu items are posted via a blackboard located at the restaurant’s entrance. Highlights include Bouchon’s “grand plateaux,” or seafood platters, which are considered one of the city’s finest.
Bouchon in Las Vegas has received numerous accolades from both the culinary community and national press. The Las Vegas Review-Journal gave Bouchon’s cuisine a four-star rating while its breakfast is consistently highlighted as one of Vegas’ best.
Private events are welcomed and guests often enjoy use of the Parisian interpreted bistro that radiates authenticity and ambiance. Hosts may choose from a 12-seat private dining room, a 40-seat private dining room, or exclusive use of the restaurant, which accommodates up to 150 seated guests or up to 350 guests for standing receptions when we include the courtyard.
Located in the Venezia Tower of the Venetian Resort-Hotel-Casino, Bouchon Las Vegas was designed by Adam D. Tihany, who recreated the original Bouchon’s vibrant environment. Bouchon in Las Vegas features a classic mosaic floor, a magnificent pewter bar, antique light fixtures, and an expansive hand painted mural by French artist Paulin Paris.
The creator of Bouchon is Chef and Owner Thomas Keller who is renowned for his culinary skills and his exceptionally high personal standards. He has established a collection of restaurants that set the standard within the hospitality industry. He began his culinary career at a young age and went on to work in France at several Michelin-starred houses including Guy Savoy and Taillevent, New York City, California, and in Las Vegas. In 2001, Keller was named “America’s Best Chef” by Time Magazine. In 2003, Johnson & Wales University conferred upon him the honorary Degree of Doctor of Culinary Arts for his contributions to the industry. His accolades include consecutive “Best Chef” awards from the James Beard Foundation and “Chef of the Year” by the Culinary Institute of America (CIA).
Drawn from Chef Keller’s memories of traveling through France, Bouchon serves an award-winning menu of bistro classics and daily specials, featuring the best seasonal products available. Enjoy delicious desserts, an extensive selection of raw seafood, a full bar, and superb wine service in the warm and elegant main dining room or amid a beautiful garden poolside setting.
The menu consists of classic bistro fare including steak frites, roasted chicken, quiche, brandade, boudin noir, pot de crème and profiteroles. Seasonal offerings change throughout the year, and are complemented by an extensive international wine list and carafe program. Each day’s menu items are posted via a blackboard located at the restaurant’s entrance. Highlights include Bouchon’s “grand plateaux,” or seafood platters, which are considered one of the city’s finest.
Bouchon in Las Vegas has received numerous accolades from both the culinary community and national press. The Las Vegas Review-Journal gave Bouchon’s cuisine a four-star rating while its breakfast is consistently highlighted as one of Vegas’ best.
Private events are welcomed and guests often enjoy use of the Parisian interpreted bistro that radiates authenticity and ambiance. Hosts may choose from a 12-seat private dining room, a 40-seat private dining room, or exclusive use of the restaurant, which accommodates up to 150 seated guests or up to 350 guests for standing receptions when we include the courtyard.
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