Beverly Hills: Bouchon

What does this mean? Kick the bunny?

In the buzz for newish restaurants, Bouchon certainly loomed in my mind. For years, I’ve wanted to go to the French Laundry and the closest I came to Thomas Keller’s food was the Bouchon in Las Vegas. However, the brunch didn’t leave me with a good impression and so when the Bouchon opened in L.A., I wasn’t in a big hurry to check it out.

Then the Blackboard Eats special came about. I was in London at the time and didn’t pick up the code but luckily, I was able to join a group to check it out.

We were fascinated with the above painting near the host stand. The softest embrace? But why the shadow bunny and shoe? Oh, the pseudo-French.

Still Life

We had drinks at the bar first. I ordered the Still Life (Hendrick’s gin, Cynar, Schladere-Edelkirsch–a cherry flavored liqueur, lemon, cucumber).I also tasted the Mac N Mary (Macallen 10-year, Green Chartreuse, lemon, rosemary and ginger infused tea) and I preferred this drink.

cream of fennel soup

The 3-Course special Blackboard Eats special was $45 that included a glass of wine. I chose the soup of the day which was cream of fennel that day. The other choice was a salad with goat cheese croutons.

saumon poele - salmon

poitrine de porc - pork belly

pork belly photo by hungry hungry hanh

 

Then we had a choice of salmon or pork belly as our main course. The sauteed Scottish salmon is served with a confit of citrus, compressed cucumber, heirloom radish, pearl onions and citrus vierge. I had a taste and it was very good. I loved how thinly sliced the heirloom radish was. It was extremely meticulous plating.

I had to go with the pork belly. The glazed pork belly was served with a spring pole bean cassoulet. The whole grain mustard pork “scented” jus was great. I almost wished for some bread to sop up the delicious oinky oink juice.

I chose the pinot noir (Paul Lato, Santa Rita Hills ’09) over the viognier for my wine.

creme caramel

Although the sorbets and ice creams sounded great, I went with the Creme Caramel which is essentially a flan. The custard was rich and eggy. One bite did me in.

I had a much better impression of my meal at the L.A. Bouchon and would definitely return to explore more of the menu. Or getting oysters at the bar would be fun, too! This location also has a bistro/ bakery and bar downstairs. I hear they have a great happy hour as well.

 

Bouchon

235 N Canon Dr
Beverly Hills, California 90210
(310) 271-9910

 

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