Bouchon is based on chef Thomas Keller's memories of the bistros he frequented while traveling in France, where meals were served family style in very small dining rooms. It's really hard to find any flaws with the décor, the service, or practically anything inside — this is the kind of place where you sit down at the table and star moaning over the restaurant's freshly made bread and butter. But you'd better save room for the raw bar, Terrine de Foie Gras de Canard, and Soupe à l'Oignon.
But perhaps the best dish at Bouchon, the best dish I tasted all year, was the Boudin Blanc. Don't mistake me, I expected this to be good. I just didn't expect it to be this good. The casing was thin and sauté-tanned on top and bottom, cradling French prunes and potato purée. You sliced through the casing and inside the sausage was truly beyond description. I don't tend to gush, but I've had one better sausage in my life, and that was in Zurich. Airy, juicy, soft — truly amazing. And for these reasons this dish made my list of most memorable meals of 2011.Read More
Chef Thomas Keller’s Napa Valley homage to the Lyon bistros for which it is named is more casual and accessible than his famed nearby restaurant, The French Laundry. Inside this red-brick Yountville restaurant just off the St. Helena Highway you’ll find classic brasserie fare like Steak Frites, Roast Chicken, Mussels with French Fries, Croque Madame and Boudin Blanc. Keller’s precise yet modern takes on these dishes have garnered Bouchon a Michelin star and made it a destination of its own. Its success has led the chef to open a Bouchon in Las Vegas, and plan a third, the last one scheduled to open in Beverly Hills later this year. This is Thomas Keller, so the dishes are beautifully presented and while moderately priced, are not exactly cheap. Of course, any meal at Bouchon would be incomplete without sampling something (read: the famous Macarons) from the Bouchon Bakery.Read More
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