text: I've been to the original Bouchon in Yountville and enjoyed every minute of it. I loved the experience at the Las Vegas Bouchon just as much! We sat out on the terrace which was warm and beautiful with the calming noise of the fountain and pool behind us.  The menu was filled with an endless amount of food goodness. We started off with oysters on the half shell and the warm frisee salad with bacon and poached egg. I've attempted making this at home but will never be able to master Thomas Keller's savory bacon vinaigrette.  Although the steak frites would have been a sure winner, I decided to try something new I'd never had before - veal breast.  The veal breat was slow roasted and pulled from the bone, then formed into a flat piece and breaded on top and browned in the oven. What came out on my plate was a whole lotta goodness! The meat was tender, juicy and succulent paired with the wild mushroom ragu. Instead of polenta, I requested the frites. How could you dine at Bouchon and not have the frites. Although these ones were loaded with slightly too much salt, they were still one of the best fries I've ever had. Thin and crispy and absolutely addicting!  Also a delicious entree was the lamb loin - very tender. And the steak frites that are a classic of this restaurant featured a flavorful and thick piece of flatiron. \n\nIt was so much food so no room for dessert. Although they have the Bouchon Bakery downstairs so you can always save room for that later.