Bouchon at The Venetian – Las Vegas Dining without the Buffet

Las Vegas is a paradox, a popular United States vacation spot that expends extraordinary effort to be anything but America on the surface. Within the Vegas paradox, cheap buffets and overpriced food court food has replaced the finer living that helped make Vegas the playground for starlets and wealthy socialites. The culinary void in your last Vegas experience is being obliterated by the Illuminati of chefs and their efforts deserve recognition.

Bouchon, Thomas Keller‘s homage to the French bistro, spread from its Napa Valley roots to Las Vegas in 2004 to bring depth to the shallow veneer of eating pleasure. Bouchon nestled deep inside The Venetian hotel welcomes you the minute you cross the threshold into its embrace. We felt at home, joking with the staff while they helped us navigate the menu to find the right combination for our palates.

Soupe du Jour, today a roasted tomato soup with a delicate mix of herbs to enhance the natural sweetness of the fruit, a light and perfect start for evening. For my Plats Principuax I chose the Boudin Noir (Blood Sausage) surprising my partner as I avoid the nasty bits at all costs and my adventure brought forth a reward. The rich flavour, an almost cajun spice mix and the wonderful texture of this sausage combined for nirvana in simplicity and balanced to perfection by the sauteed apples and potato puree.

My partner tempted her arteries with Pate de Campagne and Escargot, entrees so rich in fatty goodness she described them as delicious heart attacks.

A French finish of Creme Brulee, an espresso infused Pot de Creme and my traditional port completed a dining experience I’ll never forget.

Las Vegas is emerging from its mid-life crisis brasher but sophisticated and more delicious, taste the difference.