My mouth was watering at the thought of tasting Thomas Keller's cuisine for weeks before I visited Vegas.  While it was tasty, I consider anything under 5 stars for Keller to be a disapointment.\n\nThe servers were friendly, helpful and accommodating, funny and personable without being overbearing.  They offered tastes of drinks and were happy to describe anything on the menu in vivid detail.  These were our dishes, and my thoughts.\n\n1.  Oysters:  These were from New Brunswick, and they were good.  I've had good oysters and bad ones, and these were among the best.  But that's to be expected.\n\n2.  Terrine de foie gras:  This was rich.  Very rich.  It was a struggle to finish, which is not how I've ever felt eating foie.  I also prefer a seared piece of liver, rather than the terrine.  It was a little salty.\n\n3.  Cheese plate:  We ate 6 cheeses, and 3 of them were fantastic.  The others were average for a restaurant of such caliber.  I'll give them this one.  It was a great selection.\n\nAppetizers were good.  If the meal had stopped here, I may have leaned toward five stars.\n\n4.  Steak Frites:  This was run of the mill.  The pommes frites were tasty, but the cut of steak was tougher and less flavorful than I had hoped.  I wouldn't recommend this entree.\n\n5.  Roasted chicken:  It was moist and well cooked, but seasoned too heavily.\n\n6.  Pan seared skate:  This was my first time trying this dish, and it may be the ingredients rather than the cooking, but I was thoroughly unimpressed.  It was tough, dry, and way too salty.  I don't usually leave dishes unfinished, but this was one.\n\n7.  Lamb:  This was the best item I ate that evening.  It was moist, flavorful and accompanied by a delicious sauce.  I'd recommend this to diners at Bouchon.\n\nAs I said earlier, it wasn't a bad meal.  I just had such high expectations, and I was let down.  It was not the best meal I had during my two-day visit to Las Vegas.  Not bad, but proceed with caution, especially for Keller fanatics.