The recently opened Beverly Hills outpost of Thomas Keller’s Bouchon has been treated like the “second coming,” said
S. Irene Virbila in the Los Angeles Times. In a sense, it is—before he was showered with multiple Michelin stars, Keller was once executive chef at Los Angeles’ Checkers Hotel. This Bouchon is no different from its siblings in other cities, but that still makes it, “hands down, the best French bistro in Los Angeles.”
The kitchen creates classic bistro fare “interpreted through Keller’s lens.” The roast chicken grand-mère is a deconstructed half-chicken, garnished with onions, fingerling potatoes, button mushrooms, and lardons “strewn around in its winter savory–infused juices.” A fat link of boudin noir—blood sausage—sits atop a “dreamy” potato purée with a side of striking caramelized apples. Desserts are “simple and satisfying.” Of course you have to try the house special, bouchons—“fat cork-shaped chocolate cakes,” served with vanilla ice cream and a silky chocolate sauce. 235 N. Canon Drive, (310) 271-9910
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