Could Chef Daniel Boulud´s restaurant, with its view across a lake to a pine covered hillside, really be nestled inside Las Vegas´s most celebrated new luxury hotel “The restaurant is reminiscent of beautiful places you've seen, but is like no place you´ve ever been,” explains Chef Daniel Boulud of his new Daniel Boulud Brasserie at the Wynn Resort and Country Club. A splendid waterfront setting sets the tone, at times Alpine lakeside auberge and at others, Mediterranean seaside resort. The relaxed ambiance, warm welcome, friendly service and simple, sophisticated cooking confirm it: you are in Boulud´s French–American brasserie, a place where the old world blends vivaciously into the new. There is no better place than Daniel Boulud Brasserie to relax and enjoy Steve Wynn´s idyllic “Lake of Dreams” with its provocative special effects and show, while you savor the lusty country cuisine of Chef Daniel Boulud. “Steve Wynn has given me this incredible lakeside setting”, explains Boulud, “I hope I've returned the compliment by providing him with a wonderful restaurant that we are both proud of.” With the help of designer Jeffrey Beers, Boulud has created a restaurant replete with casual yet luxe comforts. “It is, after all, a brasserie”, explains the chef, “but a new world brasserie”, with all the bustling energy and easy going conviviality that the word “brasserie” implies. The brasserie´s lively spirit bursts forth from the menu, which reads like a list of favorite hits. On offer are classics such as Soupe À L´Oignon Gratinée, Caesar Salad, Moules Frites, Steak au Poivre, and Crispy Duck Confit, as well as the infamous original DB Burger, stuffed with braised short ribs, foie gras and black truffles. For added festivity are an abundance of dishes designed for sharing—from hearty trays of Charcuterie laden with saucisson and cured ham, reflecting Chef Daniel Boulud´s Lyonais roots, to a Fruits de Mer Plateau, brimming with oysters, clams, shrimp and lobster tails, and even to a dessert menu of classics meant “for two” (though some you may want all to yourself). Our Pastry Chef serves up traditional dishes with contemporary accents, like a Tasting of Pots de Crème Mousseux in Orange-Vanilla, Chocolate-Rosemary, and Espresso-Cinnamon flavors, or a Cheesecake “Philadelphia” with a Duo of Marmalades, as well as rotating selections of sorbets and ice creams. All told, the menu of Daniel Boulud Brasserie abounds with the kind of straightforward cooking that Boulud calls “French comfort food.”