Bar Bouchon is just the perfect place for a late afternoon lunch/early dinner. Rory Herrmann, chef de cuisine, is unbelievably accommodating to us. Bouchon has just started offering brunch on Saturdays and Sundays and he offered to let us order from the brunch menu, even though brunch had ended.
Krug Champagne from their list and BYO Pommard
Kumamoto Oysters and Oysters from Coituit, Mass
House-made English Muffin with a soft poached hen egg, smoked salmon, crispy capers and sauce hollandaise (from the brunch menu)
Hollandaise sauce – served on the side as requested.
Just perfect
Pan-roasted trout with haricot verts, almonds and beurre noisette (from the brunch menu) – absolutely superb
Boudin Blanc – white sausage with potato puree and poached prunes – I must admit that I happen to like boudin noir better than boudin blanc – personal preference and not a reflection of the boudin being executed poorly – it wasn’t. Pictured is a split -half portion.
My husband’s portion – he couldn’t wait and starting eating immediately and then snapped the photo.
What a wonderful place with exceptional service.
It’s a shame that I haven’t been to Bouchon yet. Your frequent meals there just make the anticipation worse (or better). I’m always in the market for a good hollandaise sauce (though I think I can make a pretty good version myself). All of those dishes looks superb. Oysters for brunch! How wonderful
Man…those eggs look perfect