Bouchon Bistro @ the Venezia, Las Vegas ( Chef Thomas Keller)
Since our meal at this hotel was "comped", we decided to try the Bouchon and compare it with the one in Yountville. Bouchon has worn very nicely, delivering French-bistro fare compare to the Yountville location, which was a smaller scale bistro.
- Loaves of French bread (Bouchon Bakery’s legendary Épi Baguette) baked daily on the premises arrive with a crock of butter and warmed pistachios!
Appetizer: Chicken liver mousse
Maine bouchot mussels steamed with white wine, mustard & saffron served with French fries
Pork short ribs (recommended as a special by our waiter) Moules au Safran
-Truite aux Amandes pan-roasted trout with haricots verts, almonds & beurre noisette
Food: ★★★☆☆
Service: ★★★☆☆
Ambiance: ★★★☆☆
Presentation: ★★★☆☆
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