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Home > POWER BREAKFAST > Las Vegas Power Breakfast > 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'd care to see the full listing and dinner menu, please click here. If not, please read on for the breakfast and brunch menu. Please note that a gratuity of 20 percent is added for parties of six or more.


Fruit and Yogurt: Housemade Maple-Almond Granola ($5.75); Yogurt Parfait ($6.25); Yogurt with Honey ($4.95); Tropical Fruit Salad ($6.50); Fresh Berries ($8.50); Cinnamon Oatmeal with Fresh Berries ($6.95).

Breakfast Americaine

Specialties: Breakfast Americaine (two eggs, any style, served with bacon, country sausage, pommes frites and toasted brioche; your choice of a breakfast pastry, fresh juice or Bouchon blend coffee, $21.50); Bouchon French Toast (bread pudding style with warm layers of brioche, custard and apples; served with maple syrup, $9.95); Baked Eggs Florentine (jambon au poivre, wilted spinach and boulangere potatoes, $13.95); Sourdough Waffles (sourdough waffles with fresh strawberries, maple syrup and Tahitian vanilla bean butter, $11); Croque Madame (toasted ham and cheese on brioche with a fried egg and mornay sauce, served with pommes frites, $15.95); Quiche du Jour (classic French tart with a savory custard filling, $12.50); Boudin Blanc (white sausage with scrambled eggs, croissant and beurre noisette, $14.95); Salmon Baguette (smoked salmon with a petite baguette, chive cream cheese, red onion, tomato and capers, $13.50); Les Oeufs (two eggs, any style, potato croquettes, toasted brioche and your choice of Hobbs bacon or country sausage, $10.50).

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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