Bar Bouchon

Bar Bouchon is one of our most favorite restaurants. It is the perfect place to dine for a late lunch/early dinner.

The garden — across from Bar Bouchon is the Montage Hotel. It seems that a lot of people use the Montage for special events – weddings, special anniversaries, big birthdays. The garden is the place for the special event photos – fun to watch the “scene” as we dine.

BYO White wine

Oysters – Cooks Cove and French Coast

We split each order and the kitchen is kind enough to plate our half order – Thon a la Nicoise – yellow fin tuna, bibb lettuce, haricots verts, potato, radish, egg sauce gribiche – a favorite and always perfect

BYO Red Wine

Pate de Campagne – country style pate, cornichons, watercress, grilled pain de campagne

Close-up of the pate – absolutely perfect

Another split order that the kitchen splits for us in the kitchen – Boudin Blanc – sautéed white sausage with pommes puree and roasted apricots. We also order lightly scrambled eggs on the side. It just doesn’t get better than this.

A must go restaurant.

Bar Bouchon

On a beautiful day in Los Angeles, I can’t think of a better place to be than at Bar Bouchon.

Sancerre from their list

Luna and Misty Point Oysters

Salmon Tartare  surrounded by chopped egg whites, chopped egg yolks, capers, chives  —  absolutely perfect and delicious

Cod Brandade with Tomato Confit and Fried Sage – equally delicious

BYO Red Wine

Red Wine Braised Burgundy Snails with Garlic and Puff Pastry – back on the menu!!!!!

Ragout of Duck Confit, French Green Lentils, Poached Hen Egg, Brioche Crouton – one of our favorite dishes!

A perfect place to relax with great food and service.

Bar Bouchon

Bar Bouchon has a new chef heading the kitchen – Patrick Rafferty who is originally from North Carolina. He is responsible for executing the delicious Ad Hoc fried chicken!

White wine from their list

Beausoleil and Fancy Sweet oysters from New Brunswick, Luna oysters from California and Hama Hama oysters from Washington State

All portions are 1/2 orders – we split everything – generous is an understatement.

oeuf poache aux lentils – ragout of duck confit, French green lentils, poached hen egg, root vegetables (rutabaga, carrots, turnips), jus from the confit and brioche crouton, jus from the confit acted as the sauce – this is one of my most favorite dishes at Bar Bouchon and a must have!!!!!!!

beautiful runny yolk!!!!!

BYO Red Wine

Shrimp and Grits with cherry tomatoes, lardons, tomato based sauce and a touch of paprika- terrific!

Gigot d’Agneau – roasted leg of lamb, toasted faro, rutabaga, cavolo nero and red wine poached quince with lamb jus – another winner!

What a wonderful restaurant.

Bar Bouchon

What better place to have a late lunch/early dinner at Bar Bouchon on Christmas Eve. The weather was beautiful and the patio an inviting sunny casual spot to indulge in French inspired culinary delights.

Wine from their list

Misty Point and Kumamoto Oysters

oeuf poache aux lentils – ragout of duck confit, French green lentils, poached hen egg, root vegetables (rutabaga, carrots, turnips), jus from the confit and brioche crouton, jus from the confit acted as the sauce – this was absolutely delicious

Just look at that beautiful runny yolk.

BYO Red Wine

Ris de Veau – crispy sweetbreads, Tokyo turnips, Brussel sprout leaves, black trumpet mushrooms and sauce gremolata – another perfect dish executed with percision

Steak “Rossini” – Snake River Farms “eye of the rib”, chicken liver and foie gras mousse, brioche crouton, wilted spinach and glazed sweet potatoes – as good as it looks

What a perfect place!

Bar Bouchon

I’ve posted so much on Bar Bouchon that there is very little to add re the lovely ambiance, the great service and the delicious food. It is just a wonderful way to spend the afternoon.

White wine from their list

Beausoleil oysters from New Brunswick, Luna oysters from California and Hama Hama oysters from Washington State

Tartare de thon- tartare of big eye tuna with wakame salad, cucumber, red radish and citrus coulis served with won ton chips – an old favorite

terrine de poulet fume – smoked chicken and mushroom terrine, Hobbs Shore bacon, fried cipollini onions, preserved cherries, frisee salad and violet mustard. This is a new addition to the menu and was absolutely delicious.

BYO Red Wine

Risotto with Shaved Truffles – Alex, our wonderful server, said that they just got truffles in – a very generous half portion!

We started  eating this before taking the photo so this was not the original plating. Magret de canard – Pekin duck breast with a cassoulet of fall pole beans, house made duck sausage and sauce au fenouil – another new addition to the menu and again executed perfectly with succulent duck.

What more could one ask for?