Though my dinner date was running behind, I gladly perched myself atop a bar stool and ordered a glass of chardonnay. I found it a great opportunity to peruse the bistro, take in the ambiance and overall grant a thorough inspection. I first noted the layers of news publications and other reading material at the rear of the bar seating area. Check: Well staged bistro setting. Looking into the dining room from my stool, the décor was relaxed with but enough white table cloth pretention to merit a forged French accent in my own head.
While sipping spirits and chatting it up with the bar maid, I couldn’t help but a continued swipe at a plant that was overhang and dangling just beyond my left brow. I looked fast, as though to rebuke it and to my delight it was the most naturally out-of-place thing I’d rested eyes on. Potted in an oversized bronze vase was the most enchanting bouquet of greenery and fresh white raspberry flora. Fruit were literally dangling within reach of becoming garnish for my glass of wine. Perhaps a slight detail for some and others just might not give a damn. However this subtle nuance somehow gave consent for me to rest easy in that the meal ahead would be worth both traffic and secreted parking. I was certain it would categorically soothe the disappointment from the previous night’s Dine LA experience.
Saying that I was right would be an understatement and a white napkin smack to the face to the chefs behind the scene. Simply put, the meal was orgasmic! I t was everything a dining experience should be. Every component on the plate came together like the perfect symphony. Or perhaps even the Georgia Mass Choir, for at one point, I thought my dinner companion was about to break into a full speaking in tongues, running through the congregation, fall out shout (and this was merely the response to the after dinner salted caramel truffle, compliments of the chef)!
To describe the meal would mean another 5 to 6 paragraphs of lengthy detailed verbiage, words ending in ous, ing, ful and y (as in scrumptious, delicious, exciting, tantalizing, delightful, flawlessly and perfectly). It might read like a cue card left on the editing floor after a taping of Unique Eats (or any other food show where there’s narrative involved.
Well, I’ll spare you the read (umm, from this point forth,…) and just yell out you demanding you to GO! Bouchon Bistro is a place that I’d definitely return to again (and again and again and again and again….). I’d take along friends, foodies and family alike. I’d go for lunch, dinner and breakfast if it were offered. I’d order everything from the menu at least once. And by golly, I’d pay whatever the asking price ($44 dollars was a steal for this dining experience).
And though I won’t go into great detail of what each morsel felt like against my palate, I will share with you our feast of choice. I will also tell you the EV-ER-EEEE-THING was certain perfection!
First Course:
Salade Maraichere | Mixed greens with red wine vinaigrette, warm goat cheese crouton & herbs de Provence
Rillettes au Poulet | Rillets of Shellton Farms Chicken, preserved Meyer lemons and pecans with pickled grapes, frisee salad and fine herbs
Second Course:
Poitrine de Porc | Crispy pork belly with butternut squash & forest mushroom risotto
Tuie Grenobloise | Pan roasted Idaho trout, cauliflower, capers, lemon confit, brioche croutons & buerre noisette
Third Course:
Crème Caramel | Caramel custard
Pot de Crème | passion fruit custard with coconut glaze & vanilla shortbread cookies
After dinner chocolates and such | Compliments of the chef, a plate of specials were delivered to the table. It consisted of sugared macadamia nuts, chocolate almonds, fruit chews, sugar cookies and chocolate caramel truffles. Everything was amazing but the truffles took me under! Everything…..
Now, get on the phone or go to open table and make a reservation. Go EAT!
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