I can’t rave enough about Bar Bouchon. We get there at 3:30 pm and enjoy a leisurely late lunch/early dinner with well-crafted food, excellent service and great ambiance. Rick mentioned that Thomas Keller was in town and who should walk across the “park” shortly thereafter but Thomas. What an incredible person! I am so lucky to know him.
We tend to order the same things, but Rick always adds a surprise.
Kumamoto and Island Creek Oysters with a couple of prawns. We liked the prawns so much that we had a full order of those. (not pictured).
Tartare of blue eye tuna, haricot verts, strains of seaweed, gribiche sauce (capers, cornichons, shallots, champagne vinegar, mayo) with won ton crisps flecked with black sesame seeds – perfect as always and again consistency is the goal and always attained.
Snails – up close
Steak tartar made traditionally with capers and cornichons topped with a raw quail egg, nicoise olives on the side – this is a new dish for us at Bar Bouchon and it was done beautifully with just the right amount of seasoning
Boudin Noir – blood sausage with potato puree and caramelized apples – the potato puree is not for the no fat crowd – luscious, smooth and I can only guess at the amount of butter
Boudin Blanc – white sausage with potato puree and prunes – another first time dish for us and I really loved the prunes with the potato puree. I will add that both boudins were just as good for dinner the following day.
What a wonderful restaurant – just perfect.