For some it might seem silly that we go to Bouchon in Yountville when we go so often to Bouchon in Beverly Hills. However, the vibe is completely different – Yountville feels like a bustling bistro in Paris. We wanted a light supper – nothing fancy, just simple bistro cooking. A girl can only eat so many 2 and 3 star meals. (I must be getting old as I used to do this all the time in France).
Oysters – so many places don’t shuck oysters properly – not at Bouchon – perfect slurping oysters – who needs a fork?
Peter’s Point – Mass
Shiny Sea – Prince Edward
Penn Cove – Washington
Fanny Bay – British Columbia
A gift from the kitchen – Salmon Tartare surrounded by chopped up egg yolks and egg whites, diced red onions, capers, chives topped with a creme fraiche quenelle. This was superb. I definitely want to make this at home – see page 106 of the Bouchon cookbook for the recipe.
Pate de Campagne – country style pate with watercress, cornichons and radishes – to be honest this pate was better than the pate at Beverly Hills – bursting with flavor.
Tarte Flambee, tart of onion confit, creme fraiche, gruyere cheese and lardons (just one piece pictured) – another iffy photo that doesn’t show how perfectly executed this was done –delicious.
A light supper that just hit the spot.