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Interesting Facts of Bouchon Bistro in Yountville
Restaurants & Bars

Interesting Facts of Bouchon Bistro in Yountville

Marcela B.
Published 2 months ago

The holiday season is just around the corner, but for Chef Thomas Keller and    Bouchon the time for clinking glasses comes earlier. Twenty years ago and four years after the inauguration of The French Laundry, Bouchon opened its doors in Yountville, CA to Michelin-star-chasing guests. On the day Chef Keller celebrates his birthday.

Bouchon has received a 1-Star rating from the Michelin Guide, San Francisco, Bay Area, & Wine Country annually since 2007.

Artist Paulin Paris created the paintings that adorn the walls and also appear in Bouchon at The Venetian in Las Vegas.

Image by Deborah Jones courtesy of Bouchon Bistro

The signature red gladiolas are brought in fresh every week, except during the Holidays when poinsettias are used.

Image by Deborah Jones courtesy of Bouchon Bistro

The most requested table is table #7, the corner banquette table with views of the dining room. 

Guest Favorites

  • Onion Soup, sell avg. 30/day, equaling approximately 220,000 in Bouchon’s history
  • Steak Frites, sell avg. 40/day, equaling approximately 290,000 in Bouchon’s history
  • Chocolate Bouchons (served in a trio with seasonal ice cream), sell avg. 25/day, equaling approximately 547,500 in Bouchon’s history

But if you want to eat like Chef Keller, you might as well order his personal favorites: Grand Plateau and Sancerre, Roasted Chicken, Lemon Tart, and Kenzo Muku 2015.

Image by Deborah Jones courtesy of Bouchon Bistro

Bouchon Bistro goes beyond just being a 1-Star Michelin restaurant; it is also the place where its employees have built a career such as Chris Kennedy—Bartender—and Ismael Juarez—Head Night Cleaner—who have been proudly dedicated to bring their best for twenty years since the restaurant's opening.

To celebrate its 20th anniversary, Chef David Hodson, has perfectly crafted a menu which is currently available through October 14th.

The menu includes two of my favorite recipes from Bouchon (The Thomas Keller Library) cookbookBeignets de Brandade de Morue—cod beignets with tomato confit & fried sage—and Bavette à la Bordelaise—skirt steak with caramelized shallots & red wine jus.

From Bouchon by Thomas Keller (Artisan Books). Copyright © 2004. Photographs by Deborah Jones

To all of Bouchon's staff, my most sincere congratulations—may you continue bringing so much happiness to our palates.

Joyeux 20ème anniversaire, Bouchon Bistro!


Bouchon Bistro,
The French Laundry

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