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Thomas Keller on Opening Another Vegas Restaurant, Tips and Roasted Chicken

In town to reveal the new summer menu at Bouchon, Keller reveals some future plans for Las Vegas.

Thomas Keller
Thomas Keller
Chelsea McManus

If you’re holding your breath for another Thomas Keller restaurant in Las Vegas, you should probably go ahead and exhale. He tells Robin Leach that he has no plans to bring Per Se or French Laundry to Las Vegas.

I think we have enough great restaurants here now. I don’t think we need another fine-dining restaurant. You have Guy Savoy, Joel Robuchon, Pierre Gagnaire, Alain Ducasse, Daniel Boulud, I think that’s enough.

What Las Vegas does so well is to allow people to get casual, get comfortable and get great food. I think Per Se is Per Se in New York and French Laundry is French Laundry in California. I think I’m done.

He also says he’s considered a service charge at Bouchon at the Venetian in lieu of tips, a system he uses at Per Se and the French Laundry.

And the roasted chicken remains the No. 1 seller at Bouchon. "We’ve perfected as best we can, and we’ll continue to try to think of ways to tweak it here and there."


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