Thomas Keller is an excellent chef that I admire and adore. Read so much about the French Laundry and how his cuisine changed the culinary landscape in America. I have his cookbooks, I devour every feature. However, I never had a chance to dine at any of his restaurants. Mr. Keller does not have a restaurant in Southern California, and we are still hoping he'd open one somewhere in the neighborhood.
Bouchon at the Venezia is easier to find if you were to start in the parking garage of the Venetial Hotel. The night we had dinner, we came in through the doors leading to the canaletto, and found ourselves stuck in a n elevator that would not go anywhere but the sixth floor. Bouchon was on the 10th floor somewhere. The doorman was a bit flustered that we could not find the proper elevators. Turned out he did not lead us to the right one for the restaurant. After a few turns in the corridors just beofre the parking garage, we found the lift that took us to Bouchon.
We were seated promptly as soon as we breezed into the entrance. The staff were attentive but not fussy. We were led to a table with no direct draft from air conditioning vents, and that was good, because we specified that when we made the reservations. I was a bit famished so I did not check out the Adam Tihany interiors, but it was tastefully done. The mosaic tile floors were fine but in a busy room, could be a significant acoustic problem.
For starters, I ordered that night's special, the rillette de lapin. It was ... OK I was speechless. It was good that the portions were just right otherwise I would have engaged in an overkill. The confit of rabbit was succulent and flavorful with a hint of game that was subtle but striking.
TLO had a plate of endives, and I was too engrossed with my plate that I checked it out but could not recall what made up his dish. We followed it with a plate of trout almondine and a plate of braised beef cheeks with red pearl barley and glazed reduction. In honor of summer and quenching the Las Vegas heat, we had a nicely chilled bottle of French rose, and capped it with a wonderful pot de creme. The couple on the table next to us, did not appear to enjoy their plate of lamb and gnocchi. Overall, we had a great experience dining at Bouchon, and would love to return whenever we are in Las Vegas.
On my rating sheet, Bouchon at the Venezia delivers great food, works with skilled and attentive staff, and strives to make each dining experience a meorable one.
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