{"id":1449,"date":"2017-08-01T10:52:50","date_gmt":"2017-08-01T02:52:50","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=1449"},"modified":"2017-08-02T02:32:38","modified_gmt":"2017-08-01T18:32:38","slug":"le-village-buffet-at-the-paris-hotel-las-vegas-nv-review","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2017\/08\/le-village-buffet-at-the-paris-hotel-las-vegas-nv-review\/","title":{"rendered":"Le Village Buffet at the Paris Hotel – Las Vegas, NV – Review"},"content":{"rendered":"

We have been going to Le Village Buffet<\/strong><\/a> at the Paris Hotel in Las Vegas annually for several years.\u00a0 My kids love going there and insist that it be part of our annual trip (my husband goes for a conference, I go for the pool, the kids just come along). In these years, I’ve noticed a substantial decline.\u00a0 We visit it with a Buffet of Buffets<\/a><\/em> pass, which means we pay about $20+tax per person for the meal.\u00a0 For that, it’s not a bad deal. But at the $32 full price, it’s not in the least justifiable.<\/p>\n

We visited Le Village Buffet both for a weekday dinner and breakfast last week.\u00a0 I noticed the dinner buffet to be poorer and less French than in previous years.\u00a0 Gone was the tri-tip from the Savoy section, for example, replaced by roasted cauliflower!\u00a0 You could still get chicken or sausage, but no beef.\u00a0\u00a0\u00a0 The prime rib had been replaced by roast beef – it had a nice flavor and it was a large piece, but it wasn’t special.\u00a0 There was no roasted lamb or pork belly.\u00a0 There was duck a l’orange, but it was a failure.\u00a0 Once again the meat was too dry and the flavor lacking to justify the dish.\u00a0 I was sorry I tried it. If they are going to kill a duck, they should honor it by cooking it properly.\u00a0 Mashed potatoes and mushrooms were good, but pedestrian.<\/p>\n

A mushroom crepe, cooked with cheese and sprinkled with some sort of truffle sort, OTOH, was delicious.\u00a0 I did have to wait for half an hour to get it – the Paris was apparently too cheap to have two crepemakers working on tandem -, but at least I enjoyed it.\u00a0 I also enjoyed the leftovers of my daughter’s caprese crepe (but note that the mozarella they use is not fresh, despite their claims).\u00a0 She liked the truffled mac & cheese.<\/p>\n

Desserts, as usual, did not awe, but some were OK. Mostly not worth the calories, however.<\/p>\n

Breakfast for me the next morning was a strawberry ricotta crepe.\u00a0 The wait wasn’t as long, but again they could have used a second crepe-maker.\u00a0 The crepe was delicious – but not worth the $22 price, even if we add the average coffee and non-fresh orange juice that I also consumed.\u00a0\u00a0 But the crepe was too filling to want to eat anything else.\u00a0 My daughter had the cookie dough crepe which she felt was really good but too sweet.\u00a0 The more traditional banana\/nutella crepe was also good.<\/p>\n

The choices for crepes (same for dinner and breakfast) have also gone down.\u00a0 They used to have mixed berries and sliced hazelnuts available in the past, but they do no longer.<\/p>\n

Note that Le Village Buffet is the only buffet in Vegas that accepts Open Table<\/a> reservations. Make them and save yourself the line.<\/p>\n

Le Village Buffet at the Paris Hotel & Casino<\/strong>
\n3665 Las Vegas Blvd S
\nLas Vegas, NV
\n(702) 946-700
\nhttp:\/\/www.parislasvegas.com\/restaurants\/le-village-buffet.html<\/a><\/p>\n

Weekday Breakfast $22\/13, Weekend Breakfast $24\/15, Weekday Lunch $25\/15, Weekend Brunch $31\/20, Weekday Dinner $31\/18, Weekend Dinner $31\/20. Groupon<\/a> deal often available. Available with Buffet of Buffets pass<\/a>.<\/p>\n

Marga’s Restaurant Reviews<\/a><\/p>\n

Marga’s Las Vegas<\/a><\/p>\n

—<\/p>\n

The following review is from 2014<\/em><\/p>\n

For years, Le Village Buffet<\/strong><\/a> at the Paris Hotel and Casino was my favorite buffet in Vegas. \u00a0 I appreciated the combination of French classics and regional dishes, and looked forward to tasting dishes that I don’t encounter that often otherwise. My daughters love the atmosphere – the buffet is decorated so that you feel you are eating al fresco in a French village square.\u00a0 However, my last visits to the buffet – for dinner and breakfast in August 2014 – were really disappointing, and I don’t look forward to going back.<\/p>\n

DINNER<\/strong><\/p>\n

We went to dinner at 8 PM, later than in previous occasions, but not what I would consider particularly late for Las Vegas. The place was hopping and there were enough people in line that I was happy we had made a reservation through Open Table<\/a> and were sat immediately (however, we were put in the non-decorated room near the bathroom, nor a particularly nice dining location).\u00a0 The food, however, left much to be desired.\u00a0 They were out of several dishes and the quality and taste were inferior to previous occasions.<\/p>\n

This time I started with the cavatappi with truffle sauce, which I had raved about<\/a> the previous year.\u00a0 It was almost as good.\u00a0\u00a0 The duck a l’orange was overcooked and a little tough, but not too greasy and the orange sauce was good. \u00a0Scalloped potatoes were as good as I remembered – as was the tri-tip.<\/p>\n

Other dishes were a failure. \u00a0Both the prime rib and the stuffed lamb were dry, the former was also chewy. \u00a0The mac & cheese had peas instead of bacon, and even my 9-year old didn’t like it. \u00a0The sole was cooked Florentine style this time, and also seemed dry. \u00a0They were out of quiche. The pork belly, which had been served in a cute individual plate last year, now had the texture and flavor of pork shoulder, but still managed to feel dry in my mouth. \u00a0I usually like my dishes salty, but I felt most of the meat was oversalted.<\/p>\n

For dessert I had a made-to-order crepe with mixed berries (they were out of strawberries) and bananas inside, and caramel sauce, powdered sugar, whipped cream and candied hazelnuts outside. \u00a0It was outstanding, delicious, perfect. \u00a0I would much recommend.<\/p>\n

The creme brulee was also quite good, and there was a square cheesecake with berry fruit inside which was also delicious. \u00a0Other cheesecakes weren’t, but I didn’t \u00a0try too many of the desserts.<\/p>\n

Service was good, but all in all, I didn’t think it was a particularly noteworthy meal.<\/p>\n

BREAKFAST<\/strong><\/p>\n

Breakfast the following morning was also disappointing – or would have been if I had paid full price for it. \u00a0None of the pastries looked appetizing, they weren’t French and they were served cold.\u00a0 My daughter likened them to pastries from Costco. \u00a0We didn’t actually try them, however, so perhaps they tasted better than they looked.\u00a0 My daughter had a muffin and enjoyed them.<\/p>\n

My husband said the slab bacon was pretty good. \u00a0They have a wide assortment of savory dishes, but I prefer sweet fare in the morning. I had one of their #1 crepes, with banana and nutella, and it was very good.\u00a0 However,\u00a0 there is a creperie right outside selling crepes for $11, which is a better deal than the breakfast buffet.<\/p>\n

The coffee was OK, the orange juice was low-quality bottled stuff.<\/p>\n

We’ll be staying at the Paris again this year, so I may still give the restaurant a try if I get a good daily deal.\u00a0 Regular price for Total Rewards members vary from $23 to $34 depending on meal and day.<\/p>\n

August 2013 review<\/strong><\/p>\n

I will admit that what keeps us returning to Le Village is, more than anything, the setting. \u00a0The buffet is made to look as if you are eating in the middle of a French village, under the \u00a0late afternoon sky. \u00a0Sure, it’s a little bit Disneyesque, but charming nonetheless and a huge favorite of my oldest daughter, Mika, now age 11.<\/p>\n

We wouldn’t go back to Le Village if the food wasn’t good, however, and indeed the food here is at least a notch or two above that of other buffets. \u00a0Not everything is a winner, of course, but there are enough wonderful dishes to keep any French food lover happy.<\/p>\n

The buffet is divided in stations which purport to present dishes from different regions of France. \u00a0In addition to these, there is a large salad, soup and seafood station as well as a dessert station. \u00a0The food at the regional stations is not always true to the provinces it represents, but they at least try to make the effort.<\/p>\n

During both of our most recent stays, we enjoyed the grilled meats in the Savoie station. \u00a0They are nicely seasoned and cooked, just make sure to forgo the sauces. \u00a0Don’t miss the cheeses at this station either.<\/p>\n

Next to it, the Brittany station specializes in crepes. \u00a0They have both savory and sweet offerings. I haven’t tried the savory yet, but make sure you leave room for a sweet crepe at the end of your meal. They are very, very good. I particularly enjoy the hazelnuts on top.<\/p>\n

The Normandy station specializes in seafood, and if you must have sushi while at Le Village here is where you’d find it. \u00a0I had the stuffed sole instead, which was very good. I hadn’t enjoyed the quiche when I had it in 2012, but by 2013 it had become more flavorful.<\/p>\n

No Vegas buffet can survive without the obligatory carved-to-order roasts and other American traditional foods, and Le Village has decided to place this in the Burgundy station. \u00a0The prime rib was very good, so I guess I can’t really complain. \u00a0The mac & cheese was lacking back in 2012, but by 2013 it was made with brie and bacon and could satisfy both kids and grownups alike.<\/p>\n

Food in Alsace also got better. \u00a0In addition to the traditional bakeoff, this year there was an amazing pork belly, fork tender and extremely flavorful. Don’t miss it and get some scalloped potatoes and caramelized onions while you’re at it.<\/p>\n

I’ve always left the Provence station for last, but perhaps next time I should change that. \u00a0The\u00a0<\/a>cavatappi pasta in truffle sauce I had this year was, easily, the best dish I had in Vegas. \u00a0It would not be out of place at a 5-star restaurant and I think next time I’ll begin by having half a plate of it. \u00a0Alas, I remember this same dish lacking the year before so hopefully my good experience wasn’t a fluke.<\/p>\n

Dessert wise, if you must try something other than a crepe (and you probably must), Le Village does a particular good job with its chocolate pastries and its creme brulee. The kids like the frozen custard, very much like soft ice cream.<\/p>\n

When we were there, Le Village also offered an “all you can drink wine, champagne or mimosas” for $14. \u00a0According to their website, they’ve now changed this to all-you-can-drink\u00a0Blue Moon<\/a> or Miller Lite beer, house red and white wine or bloody marys for $12. \u00a0The house wines are undrinkable, however, so unless you really like Blue Moon (which I haven’t tried), you may want to stick with water or soda.<\/p>\n

Service was competent both times we went, however it was much friendlier the second time. She got a much better tip.<\/p>\n

The one issue I have with Le Village buffet is that it’s rather expensive. \u00a0It’s between $30 and $33 for dinner ($3 off if you have a Total Rewards card) \u00a0for adults and $18 to $20 for children, but Le Village defines as an “adult”anyone over the age of 8. \u00a0I hope that they don’t apply the same standards to their labor practices. \u00a0 \u00a0In any case, I wouldn’t pay full price to go to Le Village, but keep your eye on groupon<\/a>\u00a0for special deals (we got dinner and unlimited drinks for 2 for $45). \u00a0Le Village also participates in the Buffet of Buffets<\/a> deal.<\/p>\n

July 2012 Review<\/strong><\/p>\n

My husband and I love French food and had been happy enough with our last experience at the Paris Buffet (back at the turn of the millennium), that we decided to give it a try again for dinner when we visited Las Vegas last month (July 2012).\u00a0 This despite the fact that the buffet now gets mixed reviews<\/a>.\u00a0 In all, I have to say we were pretty happy and it was easily the best of the four other buffets we ate in Vegas using our Buffet of Buffets pass (Planet Hollywood, the Rio, Harrah\u2019s and Main Street Station).<\/p>\n

Three things make the Paris buffet special.\u00a0 One is the Disneyiske setting, in an open-air plaza, under a fake sky, surrounded by cute French-looking houses.\u00a0 My kids loved it, but so did I.\u00a0 A second is the fact that the food actually tries to be regional French, it doesn\u2019t always succeed, but it\u2019s a valiant effort.\u00a0 Finally, it\u2019s the fact that the menu is limited enough to at least give you a chance to try everything you want to try (not everything there is, of course).\u00a0 I tried a lot of stuff.<\/p>\n

The food stands are divided by French region, though there is a station dedicated to soup, salads and seafood and another to desserts.\u00a0 I tried the French Onion soup here and was underwhelmed.\u00a0 The onions had not been caramelized enough and the broth was too weak.<\/p>\n

The first region I visited was Provence.\u00a0 Here I tasted some beef braised in a dark sauce.\u00a0 My husban liked it quiet a bit, but I felt the dish needed some sweetness, some wine in the sauce or caramelization on the beef.\u00a0 The saffron rice tasted like plain buttered rice, it was good but there were no hints of saffron.\u00a0 A dish of pasta in a cream sauce was quite satisfying, though I think it would have been helped by some grated cheese on top.\u00a0 A stewed chicken gave a hint of having been cooked in wine, but otherwise lacked seasoning.<\/p>\n

My next region was Alsace, a region in the border with Germany that has gone back and forth between the two countries.\u00a0 I\u2019ve both eaten and cooked<\/a> Alsatian food before and I\u2019m quite fond of it.\u00a0 Unfortunately, I wasn\u2019t too fond of the chocroute garni, the meat was a tad too sweet and too spicy for me, while the pickled cabbage was too vinegary for my taste.\u00a0 The rest of the offerings were better, but not Alsatian.\u00a0 The cassoulet was nicely done and the meat was flavorful,the caramelized pearl onions were delicious, though a little underdone, and the scalloped potatoes were\u00a0 wonderful.<\/p>\n

My venture into Savoie (a region I don\u2019t know at all) was even more successful.\u00a0 Here I tried the grilled pita bread, lamb, tri-tip and chicken \u2013 apparently they like to grill in Savoie.\u00a0 They were all great, in particular the lamb and the tri-tip.\u00a0 Don\u2019t bother with the chateubriand sauce, however, it wasn\u2019t that good and would have ruined the meats.<\/p>\n

This station also includes a sample of cheeses.\u00a0 The smoked gouda (or a cheese that tastes as such) was particularly delicious.<\/p>\n

Normandy offered a stuffed sole which I loved.\u00a0 It had a beautiful crust and a delicious flavor, once you added a squeeze of lemon juice.\u00a0 Mike wasn\u2019t as fond of it, and I can\u2019t really understand why.\u00a0 The ham and cheese quiche was less successful, it tasted very much of Parmessan.\u00a0 There is also a small sushi section, but I didn\u2019t try that at all.<\/p>\n

Finally, I was surprised that there was neither beef bourguignon nor coq au vin in the Burgundy section but I then realized that this was actually the American station.\u00a0\u00a0 Here you can find rotisserie chicken (I didn\u2019t try it), prime rib (very good), roasted pork with apples (so salty as to make it inedible), roasted and mashed potatoes (good enough) and mac & cheese (lacked flavor).<\/p>\n

For dessert, I first headed to the Breton<\/a> section where you could try apple crisp and bread pudding (homey, but nothing to write home about) as well as made-to-order crepes.\u00a0 The crepes were the standard French variety, rather than Breton buckwheat galettes<\/a>, but they were delicious.\u00a0 I had mine with strawberries and bananas covered with fudge and hazelnuts.\u00a0 The one problem is that the strawberries were already macerated and too sweet, so make sure you add some element to compensate for that.\u00a0 Still, it was sooo good.<\/p>\n

We also visited the dessert station and here I tried several things.\u00a0 There was a chocolate mousse pastry on a hazelnut crust which was delicious and a lemon cookie sandwich that was out of this world.\u00a0 The other desserts impressed less.\u00a0 The cheesecake was less inspired that at other buffets and the creme brulet lacked umf.\u00a0 I liked the peanut butter cookie, but the sugar cookie was nothing special.\u00a0 The kids loved the soft custard (aka ice cream).<\/p>\n

I had the unlimited mimosas\/champagne\/wine deal for dinner ($14, I think), and it\u2019s a good deal if you\u2019re planning to drink alcohol and are not too picky about quality.\u00a0 I enjoyed the mimosas and the champagne.\u00a0 The wine tasted like $2 chuck and I would definitely not have it again.<\/p>\n

Probably the worst part of the evening was our waitress.\u00a0 She was efficient but seemed to be having a crappy night and there was never a hint of smile on her face.\u00a0 I\u2019m sorry, but dining is an experience and unhappy waitresses bring it down a notch.<\/p>\n

All in all this is a good buffet\u00a0 and I\u2019d definitely do it again.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

We have been going to Le Village Buffet at the Paris Hotel in Las Vegas annually for several years.\u00a0 My kids love going there and insist that it be part of our annual trip (my husband goes for a conference, I go for the pool, the kids just come along). In these years, I’ve noticed […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[159,253,156,323,376],"class_list":["post-1449","post","type-post","status-publish","format-standard","hentry","category-restaurants","tag-buffets","tag-french","tag-las-vegas","tag-las-vegas-buffets","tag-le-village-buffet","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1449","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=1449"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1449\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=1449"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=1449"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=1449"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}