Bouchon in Yountville has basically the same menu as Bouchon in Beverly Hills, but the atmosphere is very different.
Beverly Hills is much much larger and more formal.
The Yountville Bouchon is much smaller with tables close to each other, much like a bouchon in Lyon. The atmosphere is bustling and informal.
Going to Bouchon before a French Laundry meal is always a challenge – I keep saying to myself don’t eat too much and share everything.
Sancerre for our wine
My photo guy was way too slow – ate 2 of my oysters before he remembered to snap the picture.
Kusshi oysters from Washington State, Wellfleet Oysters from Mass, Shiny Sea Oysters from Prince Edward Island
Incredible uni from Ingrid of Maine. Not only does she now supply Bouchon, but she also supplies French Laundry with their lobsters and now some of their uni – live in the shells- perfect. I had to restrain myself and not order some more.
Boudin Noir – blood sausage with potato puree and caramelized apples – we shared this
Half eaten boudin noir
Black Truffle Fries – I couldn’t resist, but ended up giving most to the nice foursome from Dallas next to us.
Bouchon is a bouchon. It is NOT the French Laundry and doesn’t pretend to be. People understand that in Yountville, but so far some of the Beverly Hills Bouchon diners seems to have a hard time accepting the concept.
The reason people in LA want to equate Bouchon with TFL is they have been waiting for some dose of Keller for over a decade and finally it’s come.
I think you are probably correct, but it’s a shame because they are missing the charm of Bouchon.