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.
- CHEF BIOS
Near The Venetian Casino Floor
View Property Map (Location #32)
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)
Croque-Monsieur- or- Madame (recipe courtesy Daniel Boulud)
Time: 40 minutes
FOR THE BÉCHAMEL SAUCE:
- 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
FOR THE SANDWICHES:
- 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)
- 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.)
- 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.
- 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.
- 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.