Some restaurants, when you imagine visiting them, can only be seen as absolute perfection. From the lighting, to the plating, to the tastes, it seems nothing could be better. Many times, these restaurants remain a dream.
Since receiving Thomas Keller’s cookbook, Bouchon, for my birthday a couple years ago, I have longed to go to his restaurant. So, when Brad and I planned our trip to California, I knew this had to be one of the stops we would make.
After months of anticipation, the night finally arrived. The sun was just beginning to set and it cast a warm, gold light on the Merlot colored awning. It was beautiful.
We were seated just outside the glass french doors to the patio. Our menus were neatly folded around our napkins and within 2 minutes of being seated, 2 glasses of sparkling wine from Domain Chandon were brought to our table.
Next, we enjoyed some fresh baked bread. It was perfectly crispy on the outside, soft and chewy on the inside. Perfection.
For our first course, I ordered the mixed greens salad with warm goat cheese and herb vinagrette…
Brad ordered the creamy golden beet soup with black pepper creme fraiche and toasted hazelnuts.
In his cookbook, Thomas Keller says one of his favorite meals is steak frites. How could I resist but to order his favorite? So, I did. Medium rare deliciousness with fabulously fried potatoes. Paired with a Robert Sinskey Merlot, it was amazing!
Brad ordered the roast chicken with ratatouille. It was a beautiful dish and tasted even better than it looked. Bright, herby, comforting flavors that made us feel like we were sitting in a French bistro in Paris. Lovely!
Dessert was just as amazing, if not more so, than the rest of our meal. Brad had chocolate Bouchons with hazelnut ice-cream, candied cashews and dulce de leche chip. Decadent and rich. Brad couldn’t even finish it!
I had the lemon tart. It was light and airy and tasted of sweet, tart California lemons.
Just as I had imagined it. This restaurant experience was a once in a lifetime opportunity that I will not soon forget. I’m so glad I have the cookbook so I can recreate Thomas Keller’s wonderful flavors on my own!
