Bouchon Bistro, Yountville (Napa Valley): Thomas Keller’s 2 Michelin Star restaurant.
Warm and fresh bread that gets placed on your table. Unique shape but easy to tear off for individual portions.
Rye Invention: Rye Whiskey, Elderflower liquor, Aperol. Overall impression: scent of citrus and sweetness aftertaste of rye. Light and slightly bitter cocktail. Great drink for a night out, but didn’t go too well with the food.
Terrine Foe Gras: VERY rich. Sweet and melts in your mouth like butter. (quality foe gras! didn’t smell at all)
Lobster Bisque: Poured right at your table. Smelt the lobster from across the table! and yes, it was delicious.
Spring Vegetables: Refreshing dish. Tad sour flavor with the vinaigrette.
Lobster Bisque: Close-up
Epaule de Porc: Braised pork shoulder with potato puree, peas, carrots, and whole grain mustard sauce. This pork breaks apart with the fork. Fluffy and creamy potato went well with it.
Boudin Blanc: White sausage with potato puree and French prunes. Surprised by how soft and tender the sausage was (thought it would be hard) and the skin still had its snap. Prunes added sweetness, which was a nice contrast to the creamy potato and the sausage.
Poulet Roti: Roasted chicken with fresh chickpeas, green garlic, carmelized artichokes, and chicken au jus. “WTF!?” was literally my comment I wrote to myself. Best dish we had this meal. Crispy skin, tender meat, great sauce.
Gigot d’Agneau: Roasted leg of lamb with merguez sausage, flageolet beans, and thyme jus. Excellent dish if you like the gamey-ness of lamb. Sauce was amazing with the gamey flavor infused into it.
Profiteroles: Vanilla ice cream and chocolate sauce
Ambiance: Loud atmosphere with people sitting relatively close to you. Thought this was surprising for a two michelin star establishment, but maybe it’s different for dinner.
Had to take a photo of French Laundry
Bouchon Bakery: Huge Macaroons (very tasty too!)-Chef Snak