Bouchon at The Venetian — Restaurant in Paradise

It’s something of a foodie cliché to mention, “I am still dreaming about such-and-such a dish”.

Well, sorry… but I am still dreaming about the Roast Chicken and overall experience at Bouchon in Las Vegas.

Perched on the 10th floor of the Venetian Resort South Tower, this French bistro, from renowned Chef Thomas Keller, is a truly special place.

The dining room is beautiful, with large windows, and a romantic, almost Parisian ambiance. Yet it was a perfect balance between elegance and comfort. Even with its classic tiled floors, high ceilings, and white-linen table settings, it never felt stuffy or overly formal.

I dined alone before a Grateful Dead concert at the nearby Sphere on May 15, 2025, and the experience was delightfully memorable. Watching a sea of loyal Deadheads, many of them older fans (like me) dressed in tie-dye, laughing over wine and oysters in such a polished setting made for a fun contrast.

Bouchon even offered a special “Deadhead” prix-fixe menu for the occasion, dancing bears printed on it, and all. However, I opted for a smaller ala carte meal.

The service was impeccable. The staff struck that rare and perfect chord of professionalism and friendliness. They were attentive without hovering, knowledgeable about the menu without pretension, and genuinely welcoming.

I immediately felt at ease, and never once felt out of place dining solo - a sentiment that other solo diners have also noted in reviews I’ve seen. Bouchon’s staff knows how to make every guest feel valued.

Before the main course even arrived, the complimentary bread service set the tone for excellence. Freshly baked epi bread (a type of artisan French baguette that’s shaped to resemble a stalk of wheat) and delightful accompaniments (like pistachio nuts) made it hard to resist filling up before the entrées.

It’s no surprise that even something as simple as bread is taken seriously here—after all, Keller’s attention to detail is legendary.

First up from the menu, I ordered a terrific appetizer, “Tartare de Boeuf - Beef tartare with radishes, cornichons, frisée & horseradish crème fraiche, served with grilled pain de campagne”. Easily one of the best steak tartare to ever hit my palate.

Next up I ordered the famous “Poulet Rôti - Roasted chicken with petits pois (peas), lolla rosa (lettuce), onion confit, bacon lardons & chicken jus”.

It might sound like a humble choice—but at Bouchon, it’s anything but ordinary. Multiple reviews have raved about this dish, and now I know why.

The brined and dried chicken was perfectly roasted… skin crackling and golden, meat tender and infused with herbs.

It’s the kind of dish that proves how sublime simplicity can be when executed with precision and passion.

(BTW, you can find copycat recipes online, just search for something like this, and you will be all set: “Chef Thomas Keller's Roast Chicken of Bouchon Fame”).

The vegetable accompaniments for the dish – including bacon lardons - were over the top.

Keller of course, is famous for a reason. His accolades—three Michelin stars for The French Laundry and Per Se, the James Beard Award, and being named "America's Best Chef" by Time magazine—are not just ceremonial.

At Bouchon, even though it's considered his more casual concept, you can feel the same philosophy of excellence permeating every dish.

Many fellow diners have praised other staples on the menu—like the steak frites, the quiche, and the decadent desserts—but even just the roast chicken was a revelation.

Bouchon isn’t just a meal; it’s an experience. It manages to deliver high-end French cuisine in a setting that’s genuinely comfortable and unpretentious. From the warm welcome to the last sip of coffee or glass of wine, every moment feels thoughtfully crafted.

I wholeheartedly recommend Bouchon in Las Vegas, whether you're celebrating a special occasion or simply looking for a standout meal during your stay.

It's a place that manages to feel both grand and intimate, refined yet relaxed. A true gem...

I am writing to express my disappointment with the service we received during our breakfast visit bouchon bakery this morning. As a family on vacation, we have been staying in two separate rooms at Palazzo. Yesterday, we followed the same procedure of splitting the bill during breakfast without any issues. However, today's experience was quite the opposite.

the blonde cashier seemed unfamiliar with the process and sought assistance from two colleagues. The first person provided various excuses, claiming computer malfunctions and suggesting we return after 2pm, effectively denying us breakfast. The second person displayed disrespectful body language, continuously shaking her head and even uttered the phrase "shameful."

Despite our prior communication with the cashier about splitting the bill, we were met with complaints and an unwelcoming attitude. The blonde cashier, who had been honest and confirmed our request, was reprimanded by the second employee, warning her against assisting customers in the future.

This entire incident was disheartening, especially considering the excellent service we received from a diligent and professional Asian male employee yesterday, who efficiently handled the bill-splitting process. Howerever, today he was also threatened by the woman who kept shaking her head and complaining not to assist customers in a similar manner again.

While we understand the challenges of a busy environment, the simplicity of our request resulted in three different individuals approaching us with complaints and disrespectful behavior. We were made to feel as if we were unwelcome guests, rather than patrons who had booked two rooms at your hotel.

Due to this unfortunate experience, we have decided to cancel our dinner planning at Bouchon, as our confidence in the service at your establishment has been significantly diminished. There are numerous dining options available, and we will explore alternatives for the remainder of our stay.

Service should be a reflection of honesty, respect, and a willingness to assist customers. Unfortunately, this was not our experience today. We hope this feedback serves as an opportunity for improvement and ensures that future guests are treated with the courtesy and professionalism they deserve.

UNLAWFUL: Shortly after my review, the bouchon bakery staff, without our returning for additional services, illicitly additional charged us $60.58 using our room information. We inquired at the hotel front desk, and the staff indicated it occurred around 1 PM. At that time, we were in our hotel room, and we visited the front desk at approximately around 1 PM, with no further purchases. Please review the receipts for our only two visits. I am unaware if their staff undergoes criminal background checks, and I'm uncertain about the motive behind using our room information to unauthorizedly charge us. This behavior is clearly unlawful!

This behavior is considered theft and fraud, and it must cease immediately. Such actions are not only unethical but also illegal. We take this matter very seriously, and we expect your immediate cooperation to rectify the situation. You should manage and be well aware of the...

POOR MANAGEMENT: DISRESPECTFULLY RUINED CHRISTMAS DINNER.

My experience at Bouchon restaurant on Christmas evening was nothing short of appalling. I came with my husband and my trained service animal, expecting to enjoy a pleasant holiday meal. Instead, the evening was overshadowed by the unprofessional and inappropriate behavior of the manager.

During our first meal we hadn’t even started, the manager approached us and, rather than engaging in a polite conversation, accused my service animal of nipping staff a second time and threatened to kick us out if it happened again. Strangely, no staff member had previously mentioned ANY such incident, leaving me confused and humiliated. Surely if any such incident occurred I would have been notified the first time? My service dog was under the table and our waiter actually mentioned he didn’t know our dog was even present. My dog was tied via leash in a tight grip and if any nipping occurred, I would have felt his movement. Further, if there had been a genuine concern, surely a more professional and courteous approach would have been appropriate? Especially during Christmas evening. Instead, we were spoken to as though we were nuisances rather than valued customers.

This unnecessary confrontation not only ruined the evening but also our appetite. How could we possibly be expected to remain and enjoy our meal after being publicly threatened with removal? To make matters worse, we were still charged in full for a meal we could no longer bring ourselves to eat.

For a restaurant that presumably prides itself on hospitality, this encounter was incredibly disappointing. A little common sense and basic respect would go a long way in preventing situations like this. Perhaps higher management should consider retraining on how to handle sensitive situations, particularly when it comes to service animals. No customer should ever feel unwelcome or embarrassed while trying to enjoy a meal.

I immediately left the table with my service dog after being circled by the manager. My waiter who was incredibly polite also mentioned he had heard NOTHING of my dog nipping. Nor it happening a second time.

Is this how the restaurant treats its paying customers on Christmas evening? As a manager of a restaurant, basic common sense on how to speak to customers should be a top priority. Instead of issuing threats, they should discreetly inform the guest of any concerns and address them calmly and privately which is absolutely NOT what my husband and I received in this evening.

Truly appalled at how the manager ruined our Christmas dinner. I hope he can receive better training on how to do his job.

Note: the waiter that served us was incredibly polite and helpful during our short visit. I thank him for his kindness during the chaos that was brought on...