Bar Bouchon – Beverly Hills

I am a broken record when it comes to this restaurant – I love it and Alex is one of the best waiters in Los Angeles.

Sancerre from their list

Misty Point, Kusshi and Kumamoto Oysters

Asparagus and Mushroom Crepe, Bellweather Farms Ricotta, Preserved Meyer Lemon, Toasted Pinenuts, Brown Butter Vinaigrette, Arugula Greens – an ode to perfect seasonal ingredients executed with a “light” hand.

Inside of the Crepe

BYO Red Wine

Summer Truffle Risotto with Parmesan Foam – the risotto was firm to the bite with an extra creaminess from the parmesan foam

Just then Rory showed up after doing a major event at Williams-Sonoma where as part of their Guest Chef Series, he hosted a cooking demonstration with samples of menu items from Bouchon. Even though he was exhausted , he was able to sit for a while and chat before dinner service. What a great guy plus an extraordinary chef. For the record, more special events are planned both at Bouchon and off-site. Stay tuned for details!

Pics below from the Williams-Sonoma event:

3/4 eaten already! – Boudin Blanc, Soft scrambled Hen Egg, Toasted Brioche – John inhaled this dish before he snapped  a picture. I liked the boudin blanc, but I have put in a request for Rory to make his boudin noir again which is incredible.

Now I am a complete nut and love their roasted chicken. So I ordered take-out for today!

Roast Chicken with spring nettle greens, riz rouge, Michigan sour cherries, bacon lardons and chicken jus – tonight’s dinner. Just finished eating it and it was delicious.

What a wonderful place, what wonderful food, what great service – what more could one ask for?


1 Response to “Bar Bouchon – Beverly Hills”

  1. 1 Andrea Giambrone June 9, 2011 at 12:06 pm

    That crepe is now officially on my Wish List! I can literally taste how amazing it is.
    (of course there can’t be anything shabby about risotto with white truffles, but my piggy bank indicates the crepe will more than suffice.)
    Happy – as always – eating!

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