Bar Bouchon – Beverly Hills

Bar Bouchon just keeps getting better and better. Where else can you dine on wonderfully prepared food on a late Saturday afternoon? This is not mass produced food, this is not get them in, get them out – what Bouchon Bar represents is a long leisurely late afternoon/early dinner bouchon experience with exceptional food, expertly crafted plus superb service.

We have a tendency to order the same things again and again – favorites remain favorites.

Danielle Hoetmer. our gracious server

Sancerre bought from their list

Shiny Sea Oysters – they are served with traditional condiments, but we just slurp.

“SHINY SEA® OYSTER – New London Bay, Prince Edward Island National Park, Canada 
This cocktail grade oyster is the newest flavor offered from the skilled oyster growers in New London Bay.  Handled extensively in their early stages of growth and harvested at a young age, the Shiny Sea oyster presents itself beautifully on the half shell for the delicate oyster slurper.  Quintessential flavors from native food sources flowing in from several small tributaries around the bay define this brand grown for you by the farmers of Raspberry Point and Pickle Point fame. They are bottom grown and take approximately 4-5 years to reach their market size of 2.5” – 3”. The cups are full with plump meats that have an immediate salty taste and end with a subtle, sweet finish.”

Tartare of blue eye tuna, pickled red onion, haricot verts, strains of seaweed, gribiche sauce (capers, cornichons, shallots, champagne vinegar, mayo) with won ton crisps flecked with black sesame seeds – delicious

Tuna tartar up close – notice the chunks of tuna – not tuna chopped finely like tuna tataki

BYO Red Wine

Escargots de Bourgogne – marinated snails in garlic parsley butter and puff  pastry

We have found that the best way to eat this is to turn it over and have the puff pastry on the bottom, That way you really taste the snail, the puff pastry absorbs just the right amount of garlic butter plus you have extra garlic butter to soak up with bread.

Quiche Florentine (Spinach) – nobody and I mean nobody makes a better quiche than Bouchon – light as air

Boudin Noir – blood sausage with potato puree and caramelized apples – perfect

Chef Rory Herrman

Perfect is an overused word, but this was just perfect in every way. I can’t think of a better way to spend a late afternoon, early evening in Los Angeles.


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