It is always with ultimate restraint that we don’t order a lot of food at Bouchon – our lunch must be light as we dine at French laundry in the evening.
The bar area is gorgeous.
Oysters on the half shell – they had 5 different kinds of oysters to choose from and we choose one of each with an extra of one to make an even dozen. Cape Breton, Myakka, Saltaires, Kumamoto and Bagaduce.
John – Gigot D’Agneau – roasted leg of lamb with merquez sausage, couscous, sweet peppers, English cucumbers and mint lamb jus
Me- Boudin Noir with poached apples, potato puree and brown butter – the potato puree was absolutely decadent. I can only guess that it contained a pound of butter in each bite. The boudin noir was excellent, although nothing can compare to Christian Parra’s boudin that we first tasted at Auberge de Galupe in Urt and then at Auberge iParla in Bidarray.
Bouchon is always a pleasure. Yes, the tables are close together – much like many Parisian bistros. But, it is fun with good food. Just don’t expect haute cuisine and you will be more than satisfied.