A gourmet Croque Madame topped with a fried egg and Mornay sauce, served with golden French fries on a signature Bouchon Bakery plate next to a cup of espresso.

Is Bouchon Actually Better? The Definitive Guide to Dining at The Venetian

January 4, 2026 - By Ginger Graham

If you ever find yourself wandering through the labyrinthine, marble-clad hallways of The Venetian in Las Vegas, feeling slightly disoriented by the indoor canals and the fact that it’s 10:00 AM but looks like a permanent 4:00 PM sunset, you will eventually face a life-altering decision. It’s a choice that defines who you are as a person, a parent, and a consumer of carbohydrates.

Do you go for the refined, “I-might-actually-be-in-Paris” elegance of Bouchon, or do you opt for the “I-just-hopped-off-my-surfboard-in-Venice-Beach” vibes of Gjelina?

During our family Christmas trek to Vegas—featuring myself (Ginger), my husband Brad, and our two tiny food critics, Charlotte (8) and Madeline (10)—we didn’t just sample these spots. We practically established residency. We stayed at the Venetian, which meant we were mere elevator rides away from some of the best flour-and-butter combinations on the planet.

Spoiler alert: One of these restaurants is a five-star religious experience. The other is a solid place to eat pasta while wearing Birkenstocks. Here is the definitive, slightly caffeinated breakdown of the great Venetian Bakery Battle.

The Undisputed Heavyweight Champion: Bouchon

Let’s not mince words: I am obsessed with Bouchon. If Bouchon were a person, I would send it a Christmas card and ask it to be my children’s godparent. We visited Bouchon for brunch on Friday. Then we went back Saturday. Then, because we have no self-control and apparently wanted to be composed entirely of hollandaise sauce, we went back Sunday.

The only reason we didn’t go on Monday and Tuesday is because they were closed for brunch. I genuinely considered calling the manager to ask if they needed a hand opening up, but Brad reminded me that “stalking a bistro” is generally frowned upon in Nevada.

The Vibe and Service

Walking into Bouchon is like being hugged by a very wealthy, very French grandfather. The service isn’t just good; it’s professional. I’m talking about the kind of staff who see you drop a napkin before it even hits the floor. They are genuinely nice, which is a rarity in a city where most people treat you like a walking ATM.

Ginger’s Pro Tip: For the love of all that is holy, make a reservation. This place fills up faster than a blackjack table on a Saturday night. If you show up without one, you’ll be staring longingly at people eating croissants through the glass like a Dickensian orphan.

The Bouchon Food (Or, Why I No Longer Respect Other Breakfasts)

I kicked things off with a cappuccino. It sounds simple, right? Wrong. This was a “stop what you’re doing and stare into the foam” kind of cappuccino. It was the gateway drug to a three-day bender of French excellence.

Then came the Benedict’s au Crabe. Most places give you a whisper of crab; Bouchon gives you jumbo lump crab so fresh I expected it to start telling me stories about the ocean. It was superb.

Brad went for the Ham Steak Special. This wasn’t just a piece of ham; it was a 10-ounce, bone-in slab of glory accompanied by scrambled eggs. Now, let’s talk about these eggs. They were made so perfectly—creamy, soft, ethereal—that they have officially ruined regular scrambled eggs for me. I can’t even look at a carton of eggs in my fridge now without sighing in disappointment.

The dish also featured delicious potatoes and a spicy, crispy cornbread made fresh in-house. It was so good that my 10-year-old, Charlotte, looked at her father’s plate, had a “Ratatouille” flashback moment, and ordered it for herself and 8-year-old Madeline the very next day. When an 8-year-old chooses a bone-in ham steak over chocolate chips, you know the chef is a wizard.

Other “Must-Try” items for your bucket list:

Steak Pané: Crispy, savory, and life-changing.
Poulette et Gaufres: That’s “Chicken and Waffles” for those who didn’t take high school French, but way fancier.
Croque Madame: A sandwich that requires a nap immediately afterward.
French Toast Special: The kids gave this their stamp of approval, and they are fancy and picky.

The “Newbie” Mistake: On day one, we got suckered into the fresh fruit plate. Look, it was beautiful. It was fresh. It was perfect. But it was also massive. We ended up taking 80% of it back to the room because there was just too much food. Save that stomach real estate for the pastries, people! Also, the kids had the hot chocolate—it was so rich and “fancy” that they filled up on it and couldn’t finish their French toast.

According to Eater Las Vegas, Thomas Keller’s Bouchon remains a cornerstone of the Strip’s culinary scene for a reason: consistency. I’m still mourning the loss of the Bouchon in LA. It’s a “lovely” hole in my heart that only a trip to Vegas can fill.

The “I Guess We Have To Eat Somewhere” Runner Up: Gjelina

Since Bouchon cruelly decided to be closed for brunch on Monday and Tuesday, we trekked over to Gjelina. Now, we have a Gjelina in LA, so we knew the drill.

If Bouchon is a tuxedo, Gjelina is a pair of high-end joggers. It’s a completely different vibe—very “typical LA.” It’s not elegant. It’s busy, a bit chaotic, and has that cool, modern aesthetic that tells you the decor was curated by someone who owns at least three vintage motorcycles.

The Pasta Situation

We decided to lean into their handmade pasta. Brad had the Ricotta Gnocchi, and I went for the Cacio e Pepe. For the girls, the kitchen was kind enough to whip up simple butter pasta.

The quality? 4 stars. The pasta was cooked perfectly (al dente, as the gods intended). The problem? The portions were… well, let’s just say I’ve seen larger servings of birdseed. We left feeling like we had just eaten a very expensive appetizer. If you go here, learn from our mistakes: order a salad or a vegetable to start, or you’ll be eyeing your neighbor’s crusts.

The Saving Grace: Donutique

Because we were still hungry, we wandered a few stores down to Donutique. If you haven’t been, it’s basically a jewelry store but for donuts. We had some “epic” donuts that filled the void left by our tiny pasta portions. If you find yourself at Gjelina and your stomach is still growling, this is the tactical maneuver you need to execute.

The Final Verdict: Bouchon or Gjelina?

If you ask me which is better for brunch, Bouchon or Gjelina, I would say hands down it would be Bouchon.

Bouchon is really 5-star service and 5-star food. It makes you feel like you’ve actually escaped the Nevada desert and landed in a Parisian dream. Gjelina is like 3-star service and 4-star food—it’s good, but it doesn’t give you that “holy cow, I’m on vacation” sparkle.

According to James Beard Foundation standards, both brands have incredible pedigrees, but in the specific microcosm of The Venetian, Bouchon is the king of the castle. For more on the history of French bistro culture and why it works so well in Vegas, check out The Michelin Guide. If you want to compare the culinary styles of the West Coast vs. Classic European, Food & Wine has some great deep dives.

But honestly? Just listen to me. Go to Bouchon. Order the ham steak. Ruin eggs for yourself forever. It’s worth it.

About the Author: Ginger Graham

Ginger Graham is a professional traveler, a dedicated mother to two discerning daughters, and a woman who once considered moving into a French bakery. She traveled to Las Vegas this past Christmas with her husband, Brad, and their daughters, Charlotte and Madeline. When she isn’t hunting for the perfect Cacio e Pepe or mourning the closure of LA’s best bistros, she’s planning her next culinary passage. She believes that life is too short for bad coffee and that hollandaise sauce is a primary food group.

Is Bouchon Actually Better? The Definitive Guide to Dining at The Venetian