I like the table mustard. I loved their sparkling water but they give you a new bottle and charge you for it without asking. I recommend the salade de calmar. It was easy to move my reservation time earlier. Our waitress kept checking on us but not in a bothersome frequency.
Sweet parsnip veloute is good. The seasoning was both savory and sweet. The bouchon dessert was great with caramelized bananas. The salmon tartare wasn't special. It was a deconstructed version surrounded by capers, chopped egg, and toast.
The wax paper table cover corner kept getting lifted by my sleeve. There are complimentary bread and roasted pistachios. This was my first dinner in Vegas. We shared the braised lamb shank and I enjoyed the savoy cabbage fondue in it. It had a whole grain au jus but the included figs brought a bright flavor.