We were invited to the pre opening dinner at Bouchon for family and friends. Everything was comped – valet parking, all food, drinks, wine – everything! The menu is almost identical to the Bouchon menu in Yountville. The chef de cuisine is Rory Herrmann. From their website:
“As Chef de Cuisine of Bouchon in Beverly Hills, Rory Herrmann will be responsible for the daily supervision of the restaurant kitchen and staff, in addition to ensuring that the restaurant’s high standards will be met in each and every dish. Bouchon in Beverly Hills is slated to open in the fall of 2009.”
“Previously, Rory served as the Private Dining Chef for Per Se, Chef Thomas Keller’s fine dining restaurant in New York City. In this position, he was responsible for the culinary preparation and execution of all large parties and offsite events. He first joined Per Se as Chef de Partie when the restaurant opened in 2004.”
http://www.bouchonbistro.com/
Bouchon Beverly Hills is a much larger space than Yountville. There is a downstairs bar, an upstairs bar, a private dining room plus a large dining room with ample space between tables.
Downstairs Bar
Entrance to the main dining room
Upstairs Bar
Raw Seafood on display
Main Dining Room
More Main Dining Room
And even more main dining room
White Bean Puree – amuse
Beausoleil and Island Creek Oysters
White wine
Terrine de Foie Gras de Canard served with toasted baguette
Quiche Lorraine
Close-up of quiche
Poulet Roti Grand-Mere
Roasted chicken with fingerling potatoes, button mushrooms, lardons, pearl onions and winter savory jus
Selection of 6 cheeses
Bread with the cheese
Our neighbors desserts
Creme Caramel
Profiteroles
Bottom line: We could have been sitting in Yountville. For those who want to experience a Thomas Keller Bouchon, the Beverly Hills version is a very credible and faithful copy. The room is beautiful and the cuisine is crafted faithfully to fine bistro standards.
You’re a lucky duck!
You are so right! I don’t take it for granted.
Are these friends & family dinners going to be happening all the way up until the official grand opening on the 18th? How does one get invited to such an event?
Kevin, you have to be a friend or family to be invited. I don’t how many more they are going to do.
This looked like such a fun dinner event, but I have to wonder whether the bistro atmosphere of Buchon in Yountville — the hustle and bustle of a packed dining room — is lost in such an obviously elegant space.
What I love about a good bistro is the casual, working atmosphere where an animated conversation – especially about food! – isn’t out of place.
On occasion I love to find myself looking at the table as if it’s a Faberge egg, not lifting a finger because the staff does everything for you, and where exquisite food is prepared out of sight and quietly.
But there’s also something infinitely satisfying about a “working” bistro where the food is prepared not only with the attention and care of a master chef, but with a little obvious elbow grease in the mix!
i wish i could have gotten that invite! then again, you’re really good friends with Chef Keller
That’s why it’s called family and friends.
We attended tonight’s friends and family dinner and it was absolutely fabulous! The food and service were superb and we even managed a back of the house tour! The location and atmosphere was great – saw many celebs. It was relaxing and I felt so taken care of. We ate delicatible roasted chicken with fingerling potatoes, button mushrooms, lardons, pearl onions, & winter savory jus and a side of macaroni and cheese for my daughter. Felt special and thank the staff for the warm welcome! Thomas Keller and staff welcome to Beverly Hills, may you have much success! The McInerneys