Bouchon – Beverly Hills

As soon as I got the email from Bouchon mentioning that on Memorial Day they were serving Ad Hoc Fried Chicken, I immediately called and made a reservation. Knowing that our friends Sybil and Simon had just returned from a trip to Yountville and had experienced Ad Hoc at brunch, it was a no brainer that they should join us at Bouchon for Ad Hoc’s fried chicken. Everything was served family style in the Ad Hoc tradition.

BYO Wine – a Magnum of Dagueneau Silex, one of our favorite wines, set the tone for the evening.

Front of the bottle

Pate de Campagne, cornichons, pickled radish, mustard, country grilled bread ( this was not part of the special menu – we added it on as a first course)

THE AD HOC FRIED CHICKEN – crispy crunchy skin with moist tender meat – Chef Rory Herrmann nailed the recipe!!

For those who want to make the chicken at home see here:

http://www.foodandwine.com/recipes/lemon-brined-fried-chicken

N.Y. Cheddar Biscuits and Gravy

Macaroni and Cheese

Braised Collard Greens with bits of bacon

Berry Cobbler – a huge portion

A fun evening and the fried chicken definitely lived up to its reputation