db Brasserie Las Vegasdb Brasserie Las Vegas


db Brasserie is Chef Daniel Boulud’s new contemporary French restaurant at The Venetian® Las Vegas, named “Best New Fine Dining” by Vegas Seven magazine. The menu stays true to Chef Boulud’s signature French-American cooking and modern sensibility by offering updated brasserie classics, along with twoof Boulud’s signature burgers featured at his restaurants in New York City. Market-driven dishes, using the season’s best ingredients, are artfully prepared to Boulud’s exacting standards by the team at db Brasserie. A selection of elegant desserts round out the menu. Located at the beginning of Restaurant Row, just off The Venetian casino floor, db Brasserie is open for happy hour, dinner, late night happy hour, and weekend brunch and features two private dining rooms for personal and business entertaining.
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Restaurant Row
Near The Venetian Casino Floor
View Property Map (Location #32)

Daniel Boulud

Saturday-Sunday: 11:30 a.m. - 3:00 p.m.

Nightly: 5:00 p.m. - 11:00 p.m.
Prix Fixe Menu: 5:00 p.m. - 7:00 p.m.

Daily 3:00 p.m. - 6:00 p.m. (Happy Hour)
Daily 10:00 p.m. - 11:00 p.m. (Late Night Happy Hour)

Phone: 702.430.1235
Pâté De Campagne Bourguignon
Alsatian Tarte Flambee
Eggs Benedict
Croque Madame
Belgian Waffles
Crispy Duck Confit
Tunisian Lamb
The Frenchie
Steak Frites
Steak Frites
Steak Frites
Callison Sundae
Pistachio Cherry
Cherry Almond Sundae
Wine Cellar
Ex Pat
Bloody Marys

Croque-Monsieur- or- Madame (recipe courtesy Daniel Boulud)

Serves 4
Time: 40 minutes


  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • Pinch of freshly grated nutmeg
  • Salt and freshly ground white pepper


  • 2 tablespoons unsalted butter, melted
  • 8 slices high-quality Pullman loaf bread, sliced 1/3- to 1/2-inch thick, very lightly toasted (no color)
  • 12 ounces thickly sliced Jambon de Paris (high-quality wet-cured ham)
  • 10 ounces Gruyère cheese, coarsely grated
  • 4 whole eggs (for the madame)
  1. For the béchamel: In a small saucepan over low heat, melt butter and whisk in the flour until blended but not colored. Gradually whisk in the milk and cook, stirring constantly, until thickened, about 10 minutes. Season to taste with nutmeg, salt and pepper. Set aside. (May be made up to 24 hours ahead of time and stored, refrigerated, with a layer of plastic wrap placed directly on surface of sauce; gently reheat before serving.)
  2. For the sandwiches: Preheat oven to 400 degrees. Line a sheet pan with parchment paper and brush with melted butter. On a work surface, place bread slices in a single layer and spread each one evenly to the edges with béchamel; all the béchamel may not be needed. Divide ham among four of the slices, trimming it if necessary so it is within 1/4 inch of edges. Top all eight slices with equal amounts of cheese, spreading it evenly to within 1/4 inch of edges.
  3. Place four bread slices with béchamel and cheese, cheese side up, on top of slices layered with ham. Transfer sandwiches, cheese side up, onto sheet pan. Bake until grated cheese topping is melted and golden brown, 10 to 15 minutes. 
  4. To make a croque-madame, fry eggs sunny-side up and place one on top of each finished sandwich. Sprinkle with salt and pepper and serve immediately.


Croque-Monsieur or Madame
Daniel Boulud

Daniel Boulud, a native of Lyon, France, is today considered one of America's leading culinary authorities and one of the most revered French chefs in New York, the city he has called home since 1982. Daniel is chef-owner of Bar Boulud,Boulud Sud, Café Boulud, db bistro moderne, DBGB Kitchen and Bar, Épicerie Boulud, Maison Boulud and is probably best known for the exquisitely refined DANIEL, the three Michelin-star Relais & Châteaux restaurant. Outside of New York, Chef's seasonal French-American cooking is found in Florida, London, Singapore, Beijing, Montréal and Toronto. In 2014, Daniel returns to Las Vegas in partnership with the The Venetian® and opens a DBGB Kitchen & Bar in Washington D.C.

Daniel Boulud is the author of eight cookbooks, including the most recent DANIEL: My French Cuisine (Grand Central Publishing, 2013), the recipient of three James Beard Foundation awards  and was named a Chevalier de la Légion d'Honneur by the French government. He is a generous supporter and Co-President of City-meals-on-Wheels and is also co-founder and Chairman of the Bocuse d'Or USA Foundation.