Chef Thomas Keller’s Bouchon Beverly Hills – restaurant review

A few foodie friends and I made a trip to Bouchon Bistro in Beverly Hills this week. The restaurant is beautiful and the service was outstanding. I was looking forward to trying Chef Thomas Keller’s French bistro and had high expectations. I can assure you, my expectations were exceeded.

The meal:
Terrine de Poulet Fumé
smoked chicken & mushroom terrine, Hobbs Shore bacon, cipollini onions & preserved cherries with violet mustard

The flavors complimented each other exquisitely and the preserved cherries provided a surprising and delightful twist. The Terrine was perfectly cooked and a huge hit.

served in garlic butter and topped with puff pastry.

The escargot were cooked perfectly and were very flavorful. The puff pastry was a bit on the hard side – and having been to Church & State the night before and indulging in escargot there as well, I had to make a comparison. The escargot at Bouchon were cooked perfectly while the Church & State escargot were a bit tough, however, the Church & State puff pastry was much better than Bouchon’s.

A fillet of Scottish salmon, English peas, Yukon Gold potatoes and Manila clams with a sweet garlic emulsion
The salmon was cooked flawlessly and was delicious. The garlic emulsion was light and a perfectly paired with the potatoes. The addition of the clams was a great treat. I loved this salmon and would order it over and over – it was a classic.

My friends enjoyed the Pan Seared Big Eye Tuna, pickled melon, avocado, nicoise olives and fennel ravigote and the Fennel bulbs, seasonal stone fruit, ricotta cheese and garden sorrel.

Everyone undeniably relished their meals.
I highly recommend Bouchon, it was worth every penny spent and I certainly will make another visit next time I’m in LA.

Terrine de Poulet Fumé




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