Bouchon

I went to Las Vegas this week for

vacation. It was my first time there and I loved it--truly a city like none other. The

restaurant selection was overwhelming. Getting to most restaurants in Vegas is an experience in itself, as most are found inside extravagant hotels. I found it impossible to get to any restaurant without getting lost in a casino first, which is part of the fun.

Quite possibly my favorite brunch to date was in the Venetian hotel at Bouchon. This was my first time at one of chef Thomas Keller's restaurants and I was not disappointed. Keller modeled Bouchon after Bouchons, a restaurant in Lyon, France. The restaurant is large and airy, with high ceilings and lots of natural light from the large windows overlooking a lovely courtyard with a swimming pool and gardens.

We started our brunch with a pastry basket. A very good decision. After much consideration, we chose a cheese danish (my favorite of the four), a chocolate croissant, some sort of apple crumble croissant, and a pecan sticky bun. Perhaps the flakiest, freshest, most decadent pastries I had ever tasted.

We could have stopped with the pastries, but of course we didn't. We had the Oeuf Au Gratin with button mushrooms, tomatoes and ham as well as the omelette of the day with bacon, spinach and cheddar. Both served with brioche toast. Very French, very good.

I included some photos of the canal at the Venetian as well, which I loved.