Bouchon
Bouchon is the room John Curtas ate in on his first night back from France.
Why go
Bouchon began in Yountville, in the Napa Valley, and Matthew Kang says the Las Vegas room continues to capture hearts from its high-ceilinged Venetian dining room.
3 The chicken is the dish to build around, served with bacon lardons and chicken jus, and the salmon rillettes are the other thing Kang says a first-timer should order.3 John Curtas ate here on his first night back from France. The meal checked most of the Gallic boxes for refined cooking, and flavor extraction
, the moules marinière are superb, and the room has held up.4 He also makes a claim a cook will want to test: It's also the only place in Vegas where you can routinely find boudin blanc and sweetbreads on the menu.
4 MICHELIN named it in the first American Southwest selection in August 2026, and the ceremony was surprised.1
Order this / avoid
- Order: the roast chicken.3
- Order: the boudin blanc or the sweetbreads, which Curtas says nowhere else in the city keeps on regularly.4
- Order: the moules marinière, which Curtas calls superb.4
- Order: crab eggs benedict at the weekend, when brunch runs from Thursday.3
- Avoid: the oysters if you have been eating them in France. Curtas:
the oysters were a disappointment (hard to beat Ostrea edulis straight from the Cancale Basin).
4
What locals & experts say
- John Curtas, Eating Las Vegas: The 52 Essential Restaurants (2023):
Everything from the roast chicken to super-focused sauces to the superb moules marinere are straight from Thomas Keller's Left Bank playbook.
4 - Curtas again, on what separates it from the other bistros on the Strip:
Unlike its competition (Mon Ami Gabi and Brasserie Bardot) they actually offer seasonal specials here.
4 - Matthew Kang, Eater Vegas:
Keller's spot-on bistro dishes will always deliver, including his famed roast chicken served with bacon lardons and chicken jus.
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Good to know
- Brunch runs Thursday through the weekend, with crab eggs benedict and a grilled wagyu rib-eye with eggs.3
- The caviar service uses Regiis Ova, if that is the evening.3
Verdict
should-visit — Thomas Keller's Yountville bistro in a high-ceilinged Venetian room, and the roast chicken with bacon lardons and jus is the dish to order. John Curtas ate here straight after weeks in France: the oysters disappointed him, and he says this is the only room in the city that routinely keeps boudin blanc and sweetbreads on the menu. It runs seasonal specials, which he says its competition does not. MICHELIN named it in the first Southwest guide and surprised the ceremony by doing so.