Bouchon is the first restaurant that Thomas Keller opened in Los Angeles. It's sort of a homecoming for him since he used to work here in Southern CA.
Second Floor Lounge and Valet Parking Waiting Area
We were able to make a reservations for 10:30pm, a few days before Valentines Day to avoid the rush. We arrived around 10:00pm and they only have valet parking service. The restaurant is located on the second floor of the Montage Beverly Hills Hotel. The ambiance is similar to what you would find in a bistro in Paris,France. It's a loud and casual environment minus the smoking.
For starters we ordered Foie Gras Canard, it comes in a jar with toasted brioche. The foie gras did not dissapoint me. It was all that I expected it to be. There was so much foie in the jar that my wife has requested for more brioche.
Foie Gras Canard with Toasted Brioche
I ordered Blood Sausage with Pureed Potato and Cinnamon Apples while my wife had Braised Short Ribs with Sauteed Napa Cabbage and Carrots. The blood sausage was just ok. I also tried the short ribs and it was nothing to get excited about. It was a bland tender piece of meat on top of sauteed napa cabbage, but my wife enjoyed it ;)
Blood Sausage with Pureed Potato and Cinnamon Apples
Braised Short Rib with Sauteed Napa Cabbage and Carrots
For dessert we ordered Lemon Tart and Chocolate Bouchon with Vanilla Ice Cream. We both loved the Chocolate Bouchon.
Lemon Tart and Chocolate Bouchon with Vanilla Ice Cream
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