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Bouchon’s commitment to boutique producers goes a long way toward making a meal memorable. Ingredients from all over the world are imported to create their amazing dishes. 

Bouchon’s recreates a classic genre. This can be seen in their grand plateau of fruits de mer, bistro Valhalla. The plateau consists of a whole lobster, oysters, shrimp, clams, mussels and seasonal crab -all ocean fresh and served with a number of sauces. Although Vegas is a place where anything goes, don’t try this dish alone.

Meat-and-potatoes types can have what French chefs eat on their days off: steak frites, here a pan-seared flatiron topped with maitre d’hotel butter and flanked by a pile of superior French fries. It’s hard to get good roast chicken in an American restaurant, but the search ends here. Bouchon does poulet rôti like no one else, perched on a bed of Swiss chard and sweet cipollini onions.

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