Row 1

201 S California Ave (at Park Blvd)
Palo Alto, CA 94306
(650) 328-8899
Molecular Gastronomy, French
$ $ $ $
Wed–Thu: 5:30 PM–8:00 PM Fri–Sat: 11:30 AM–12:30 PM

Bruno Chemel’s macrobiotic experiment, Baumé, is named after the French chemist Antoine Baume – appropriate for a French cuisine moderne approach. The 12-course custom tasting menu incorporates unique ingredients like dehydrated “sand” made of apples, 62-degree eggs, and parchment sheets made of acorn. The restaurant earned its second Michelin star this year. Click here for more of the 10 Best Experimental Restaurants in America.

Foursquare Tips

  • Two Michelin stars.
  • You don't know what will come to your table outside of general ingredients, and the effect of surprise and whimsy combined with stellar cooking equals a powerfully memorable dining experience.
  • Absolutely amazing 12 course tour. Particularly the applewood smoke (trapped under the dish) and caviar.
  • 10 courses is amazing. Make sure to order the egg with morilles + the filet mignon with truffles. By far the best restaurant in palo alto
  • 10 course at least! Don't short change yourself.
  • Absolutely amazing. The ambience is classy but not intimidating, service is friendly and very professional. The menu only lists ingredients so you don't know what's coming. Clever modernist dishes.
  • The menu is a list of ingredients for a modernist French meal, from cauliflower + mussels to beef fillet to pistachio cake. Green Guide Editor
  • Zagat 26, 2 Michelin stars
  • Restaurateur and Executive Chef Bruno Chemel creates delicious plates inspired by contemporary french cuisine with California and asian influences using seasonal and locally sourced ingredients.
  • Disappointing. Wonderful presentation but overall a bit flat. Save your money and go to Gary Danko instead.