Bouchon – Yountville

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.


3 Responses to “Bouchon – Yountville”

  1. 1 La Tache 78 September 27, 2008 at 7:30 pm

    frozen frites…come on… a poor paris bistro

  2. 2 lizziee September 28, 2008 at 9:02 am

    For the record from SF Chronicle:

    But making fries from scratch doesn’t work for Bouchon. “We’d have to employ someone full time just to do fries,” says Jeff Cerciello, executive chef at Bouchon, the wine country restaurant that serves some of the best fries around. And in the tight labor market, that’s just not feasible, he says. For the huge demand for fries at Bouchon, where more than 150 pounds hit the tables each day, Cerciello relies on a frozen product called Private Reserve made by Lamb Weston.

    He’s not alone.
    Donna Scala, chef-owner of Bistro Don Giovanni in Napa, also uses Lamb Weston’s Private Reserve. The product is available only to restaurants.

    Part of the reason she likes it is that it’s more consistent than potatoes which can vary in texture and flavor throughout the season. Lamb Weston’s fries are made from potatoes frozen at the peak of season.
    “Depending on when it’s harvested, even when you double fry them, they still get limp,” she says. “Frozen fries are more consistent than a regular potato.”

    If the frozen fries showing up at restaurants weren’t as good as fresh, perhaps that would be a scandal. But the fact is these frozen fries are excellent. That shouldn’t really be a surprise considering the company that makes them — Lamb Weston — also makes some of our favorite fast- food fries, including McDonald’s and Burger King.

    But, according to Bobby Horowitz, president of Lamb Weston, these aren’t the same fries as the ones used in fast-food restaurants, either.

    The company developed a product specifically for use in high-end restaurants. Unlike the fast-food fries, many of which have a potato- starch coating that keeps them crispy longer, the Private Reserve fries are steam-blanched then frozen. They’re not coated.

    “These fries aren’t meant to be held for an hour,” Horowitz explains. “The idea is for them to be cooked and served and be like a fresh potato.”
    While Lamb Weston does have a line of frozen fries available to consumers — it’s sold under the Inland Valley label — it’s not the same as what’s sold to restaurants. And we found that the product available at supermarkets was neither as good as the fries sold to restaurants nor as good as fresh fries. Nor are they somehow as satisfying

  3. 3 La Tache 78 September 28, 2008 at 8:47 pm

    consistent products delivered by the sysco food truck…great..”be like a fresh potato.”…like is the key word here…
    … this is the same reason that most restaurants are now using sous vide …a consistent soulless product produced by the ever diluted kitchen staff….at many american brand name restaurant businesses

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