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  • Based off the Yountville original, this Bouchon outpost at the Venetian offers upscale, French-inspired dining inside a grand, high-ceilinged dining room. To start, an appetizer of confit de canard - crispy duck leg confit with red wine braised cabbage - offered a good combination of crispiness and ducky flavor, without being too overwhelmingly ducky. For the main entrĂ©e, the boeuf bourguigon - red wine braised short ribs with French round carrots, Tokyo turnips, pearl onions, bacon lardons, and fingerling potatoes - was savory and tender. The veggie accoutrements helped soak up some of the juicy goodness emanating from the beef. For dessert, the buche de Noel - Valrhona chocolate mousse, salted caramel, and devils food cake - was a festive, not excessively sweet way to mark the season. Service was a bit formal and stuffy, but also efficient. Overall, a solid experience.
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