 Gifted chef-restaurateur Thomas Keller, renowned for his The French Laundry and Bouchon fine-dining establishments in California's Napa Valley, opened a Bouchon restaurant atop The Venetian's Venezia Tower on the Strip. His reputation for meticulous attention to detail is evident in this bistro, where the atmosphere is casual and friendly. Floor-to-ceiling paneled windows overlook a patio complete with gardens for al fresco dining. Keller's protégé, executive chef Mark Hopper, presides over the kitchen with imaginative flair. Loaves of French bread baked daily on the premises arrive with a crock of butter and pistachios. We like the endive salad with Roquefort, apple, toasted walnuts and walnut vinaigrette. Among soups, you may find a tomato-fennel with basil mousse. Try the country-style pâté with watercress or the fresh and smoked salmon rillettes with toasted croutons. Versatile entrée choices include a croque madame served with french fries, or go with the pan-roasted trout with almonds in brown butter, leg of lamb with yellow corn polenta, or roasted chicken with a ragoût of fingerling potatoes and garden arugula. We will always order either the steak frites or the mussels just so we can enjoy the comforting pommes frites. An extensive wine list complements the cuisine. The pot de crème and crème caramel are fine sweet finales.
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