Chef Jeffrey Cerciello
has created a brilliant interpretation of French bistro fare at Bouchon,
located in Yountville, California. Bouchon’s extensive menu offers locals
and visitors to the Napa Valley a wide range of dining options, from a grand
plateau of seafood, to exquisitely prepared fish and meat, to soups and
sandwiches.
Chef Cerciello rediscovers the classics, using
historical reference points and classic French techniques, combined with a
modern approach. The results offer cleaner, lighter flavors highlighting the
best seasonal ingredients available.
The day-long menu offers classic bistro dishes
including steak frites, roasted chicken, quiche, brandade, boudin noir, pot
de crème and profiteroles. The seasonal menu changes throughout the year and
is enhanced by a blackboard menu that features the best products available
each day.
In the traditional, relaxed atmosphere of a
French bouchon, guests are welcome in the dining room, at the outdoor café
tables or at the zinc bar. Dining can be as simple as a plate of oysters and
a glass of wine, a cappuccino and a lemon tart, or as elaborate as a full
course dinner paired with outstanding wines.
At Bouchon, food,
atmosphere and service combine to create an exceptional dining experience.
When Thomas Keller imagined
opening a second restaurant in Napa Valley, next door to his French Laundry,
he envisioned a place serving food that excited him in a different way from
the food at The French Laundry. He craved food that was less complicated,
and a place that was more casual, where he could go every night after work.
And that was how Bouchon was born. Bouchon cooking is about elevating to
elegance the simplest ingredients, because the best food isn't necessarily
what is served at white-tablecloth restaurants, and the best meals--as most
Chefs will tell you--don't require the most expensive ingredients or lots of
them or lots of steps. The only thing that's required is that you care about
all the stages of the process--the slow browning of sliced onion for an
onion soup, the proper cutting of the potatoes for a gratin, the right
amount of salt on a raw chicken, how long you cook a pot de crème. All the
emblematic bistro dishes are here, interpreted and executed as they've never
been before. The confit of duck, country-style pâtés, soupe à l'oignon
gratinée, steamed mussels, steak frites, gigot d'agneau, all achieve the
impossible: They get even better.
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