My husband and I had a September Saturday brunch there unexpectedly after the line at the Wynn buffett was too long. I didn't even know Bouchon existed, but it was still open at 2:00 and we were starved. For starters, I loved the European atmosphere. I thought it had a great vibe. Next, our waiter "Lous B" was fantastic. French, very deferential, always there when we needed him and handsome (I had to add that). I found the food very good, even though I munched mainly on baguettes, butter and jam, oatmeal (which was exceptional) and a pastry. My husband had an omelette, which was lovely. I have no complaints and will go again next time we're in Vegas.

Several years ago, I visited the original outpost in Napa Valley. The meal was excellent, particularly the dark chocolate mousse. When I visited Vegas recently on a business trip, I was excited about eating at the Vegas version of Bouchon.

Like most things in Vegas, Bouchon is all flash and no substance. I was profoundly disappointed.

First, let me say a few positive things about Bouchon. The service was outstanding. And, the pomme frites were divine.

The dark chocolate mousse is not dark chocolate at all. It is more milk chocolate. However, it is fabulous. You want a much larger bowl than the little pot in which it arrives. The mousse is the only reason I am giving the restaurant a "neutral/average" rating.

The location on the 10th floor of the Venetian is an oasis in the neon hell that is the Vegas strip. Surprisingly, you could not hear any street noise.

Now, for the negatives...the salad was not that fresh and did not seem to have any seasoning or dressing. A spritz of balsamic vinegarette or even a little salt would have greatly improved it.

The steak was just awful. I suspect the chef is a recent graduate of the Sizzler Steak Institute. I realize a flat iron steak is a lesser quality of meat, but you can do a lot with marinades, slow cooking, and seasoning. It was overcooked, tough, and topped with way too much onion. Since this restaurant is affiliated with the great Thomas Keller, you would have thought he could have shown the chef how to make a great steak.

I glanced around at other diners' plates Some folks cleaned them. Others, particularly those who ordered the steak frites, had not. In my opinion, it is hit or miss.

I had a business meeting mid-morning here. Great environment and on par with many similar good brasseries in France I have frequented. Quiet atmosphere (probably not during prime-time meal times, though) excellent coffee and service.

Who knew breakfast would be my favorite meal during the trip? I didn't think I could afford the dinner so decided to go for breakfast. We went early on a Saturday and were seated quickly. My family went on Labor Day in the morning and had to wait quite a long time to be seated even though there were many empty tables. Maybe not as many were working.

Since we were not that hungry, my husband and I shared the omelette du jour (chorizo, zucchini and tomato) which came with sausage or bacon and grilled brioche as well as a chocolate croissant. The omelette was light and flavorful and just the right size. I'm not a big sausage links person but these were great. I overheard another waiter tell a table that the sausage is made in San Francisco especially for the restaurant. The coffee and fresh orange juice were excellent. The restaurant is beautiful with dark wood and huge windows facing a garden patio and pool. Our service was warm and friendly. We kept comparing our other breakfasts to this place. I can't wait to go back!