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Home > NOTEWORTHY DINING > Las Vegas Noteworthy Dining > Bouchon > Meal
At Thomas Keller's Bouchon Las Vegas, Executive Chef Jeffrey Cerciello and Chef de Cuisine Mark Hopper serve up classic French bistro fare with their own modern touches. Both have distinguished careers that predate meeting and working with Chef Keller. Chef Cerciello, for instance, worked at a variety of restaurants in Spain, including Michelin three-star-rated El Bulli and Totel, where he worked under top European pastry chef Francisco Torreblanca. After working for Chef Keller at French Laundry and Bouchon in both California and Las Vegas, he is now spearheading Ad Hoc, another Keller restaurant in Yountville, Calif. Chef Hopper can certainly handle it, though, as he has extensive experience with Chef Keller and his noted traits of perfection. Having first worked with him as chef de partie at French Laundry in 1996, leaving for a short time for Paolo's in San Jose, he returned at Chef Keller's request as sous chef at French Laundry. Now he's chef de cuisine at Bouchon Las Vegas., where he uses lessons taught to him by other notable teachers, including Charlie Trotter and Daniel Boulud. With Chefs Hopper and Cerciello in the kitchen, Bouchon serves dinner nightly, breakfast daily during the week and brunch on the weekends; the oyster bar is open for late afternoon and evening snacks. If you care to see the breakfast and brunch menus, please click here. If not, please read on for the dinner menu. Please note that a gratuity of 20 percent is added for parties of six or more.

Fruits De Mer: Grand Plateau (one lobster, 16 oysters, eight shrimp, eight clams, nine mussels, seasonal crab, special selection, $98.50); Petit Plateau (half lobster, nine oysters, three shrimp, three clams, six mussels, $55); Huitres (oysters $15/half dozen); Moules (mussels, $6/dozen); Crevettes (shrimp, $16/half dozen); Demi-Homard (half lobster, market price); Palourdes (clams $1.85/piece); Crabe (crab, priced daily).

Salades: Salade Maraicheree au Chevre Chaud (mixed greens with red wine vinaigrette, warm goat cheese and Herbes de Provence, $9.75); Salade de Cresson et d'Endives au Roquefort, Pommes, et Noix (watercress and endive salad with Roquefort, fuji apples, toasted walnuts and walnut vinaigrette, $12.50); Laitue (bibb lettuce with garden herbs, $9.75); Salade de Frisee aux Lardons et Oeuf Poche (frisee with bacon lardons, poached egg and bacon vinaigrette, $12.75); Salade de Saumon Fume (smoked salmon with citrus confit, mint and crème fraîche).

Caviar: Sterling White Sturgeon (2 oz. with toasted brioche and crème fraîche, $125).


Hors-D'oeuvres: Terrine de Foie Gras de Canard (5 oz., with toasted baguette, $48); Soupe a l'Oignon ($9.50); Assiette de Charcuterie (saucisson sec basquese, gentile, petit jesus and rosette de lyon, $16.50); Soupe du Jour ($8.50); Olives (marinated olives, $6.50); Quiche du Jour ($13.50); Beignets de Brandade de Morue (cod brandade with tomato confit and fried sage, $I2.50); Pate de Campagne (country style pate with watercress, cornichons and radishes, $11.75); Rillettes aux Deux Saumons (fresh and smoked salmon rillettes with toasted croutons, $14.75); Confit de Canard (braised mustard greens and fruits moulardes, $13.50).

Meal Price Ranges: Glass of Wine $8 - $18
Appetizer $9.50 - $48
Entree $16.95 - $34.50
Dessert $8.50 - $9.50
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