Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
Issue link: http://digital.greengale.com/i/303789
continued on page 86 "I t's humbling to celebrate a decade in this town," says Michelin-starred and multi-award-winning chef Thomas Keller. "I am proud to be in the company of so many great chefs and great restaurants." Dining establishments in Las Vegas come and go as quickly as fortunes on the casino f loor, yet even 10 years after it opened, Bouchon Bistro still draws crowds eager to indulge in Keller's acclaimed renditions of French bistro classics. "The Las Vegas food culture has matured in such a way," he says, "that it's now a serious dining destination that attracts sophisticated din- ers." Bouchon's enduring popularity serves as testament to that, as well as proof that tradition never gets tiresome. Ada m Tiha ny, t he desig ner of t he rest au ra nt 's or ig ina l Yount v ille, Ca lifor nia, locat ion, was g iven a bla nk ca nvas here a nd a whole lot of space with which to work. But even scaled to Vegas proportions, Bouchon manages to capture the charm of a traditional bistro, with antique sconces, a Paulin Paris mural, colorful mosaic tiled f loors, a gorgeous pewter bar where towers of fruits de mer tempt hungry patrons, and Palladian win- dows that look out onto a delightful courtyard and a stunning pool. It was this enchanting view and the unique site in Venetian's Venezia Tower, far from the chaos of the casino, that finally convinced Keller to open in Las Vegas. "The location has allowed us to take a restaurant space and trans- form it into an oasis in the desert," he says. The tranquil outdoor seating area and its remote setting may transport you to Provence, but once you're inside, this bistro has the bustling atmo- sphere and lively chatter more associated with a Parisian brasserie. Local power players dine on grand plates of the freshest seafood paired with crisp Keeping It Classic THE LAS VEGAS OUTPOST OF CHEF THOMAS KELLER'S WORLDRENOWNED BOUCHON BISTRO IS CELEBRATING ITS 10TH ANNIVERSARY. BY CATHERINE DE ORIO | PHOTOGRAPHY BY SABIN ORR Only in Vegas could a French bistro like Bouchon (ABOVE), serving dishes by esteemed chef Thomas Keller, open onto a Venetian courtyard (LEFT). TOP: Pastry chef Scott Wheatfill plates chocolate bouchons. THIS ISSUE: ROOMS WITH A VIEW VEGASMAGAZINE.COM 85 085-086_V_ST_Taste_Opener_MAYJUNE_14.indd 85 4/21/14 1:42 PM