Bouchon Amuses Our Bouches
Glamour was the order of the evening at Bouchon's opening event Monday night. After ascending the staircase, we were greeted by servers offering champagne near a caviar station with caviar quenelle and whipped cream cheese-topped bagel crisps surrounding the biggest ice volleyball in the world. Gliding down the elegant hallway, we came across a full bar on the right serving Bouchon's signature drink of Grey Goose vodka, Lillet Blanc, and Brizard Peche with an Orange Baton/Lemon Twist. A raw bar around the corner was shucking oysters at lightning speed.
The room is reminiscent of a bistro, but on a grander scale. Whimsical murals line the walls and high ceilings keep the rococco touches from overwhelming the eye. The use of space for the event was practical and imaginative, with cheese and charcuterie being offered in the main dining room, hot appetizers in the kitchen, and cookies in the prep room. The only space that was not being used were the walk-in freezers, but quite a few people were peeking. It was fun to hang around the back corridors where the sommelier was offering a tasting. To add to the fun, there was a bake-your-own-bread station where they taught you to snip leaves of dough with scissors, forming beautiful baguettes.