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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.
The signature red gladiolas are brought in fresh every week, except during the Holidays when poinsettias are used.
The most requested table is table #7, the corner banquette table with views of the dining room.
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.
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.
The menu includes two of my favorite recipes from Bouchon (The Thomas Keller Library) cookbook; Beignets de Brandade de Morue—cod beignets with tomato confit & fried sage—and Bavette à la Bordelaise—skirt steak with caramelized shallots & red wine jus.
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!