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Croque Madame/Robert Olding. Used with permission
Michelin star collector Thomas Keller has been causing a stir with the opening of Bouchon in Beverly Hills, an expansion of the Bouchon Bakeries in Yountville, Las Vegas, and New York City. Bouchon Beverly Hills is slated to open on November 18, 2009 in the Beverly Hills Gardens building located on Cañon Drive. The opening chef is Rory Herrmann, who previously headed up the kitchen at Per Se.
Attention, foodies! The reservation lines are now open! You can also make reservations on Open Table, although we were unable to do so at print time. You can get a reservation as early as Thanksgiving week if you are willing to eat very early or very late (the last seating is 10:30). Right now the restaurant is only open for dinner, but will be serving lunch starting November 28. Bar Bouchon, "with an extensive wines-by-the-glass selection and small plate offerings" will open in mid-December.
Vogue has already held a party in the new space, and Thomas Keller hosted a pre-opening dinner last night "to raise awareness about the Los Angeles County Museum of Art’s (LACMA) interest in growing its programs related to film and architecture,"
Bouchon is named for "the particular style of café that existed in the province of Lyon for centuries," The restaurant will serve classic bistro fare such as Croque Madames, Moules au Safran (Maine bouchot mussels steamed with white wine, mustard & saffron served with French fries), and Poulet Roti Granmere. Bouchon will also feature "a signature raw bar featuring a wide array of oysters on the half-shell from both the west and east coasts." Prices are reasonable, with most main courses between $10 and $20, A wide selection of beers and wines (both by the bottle and by the glass) will be highlighted. Check out the menu here.
Thomas Keller is the only American-born chef to hold Michelin stars at multiple restaurants, three for The French Laundry (opened in 1994), three for Per Se in New York City (opened 2004), and a final seventh star for Bouchon in Yountville. Keller's philosophy is based on "combining the finest, seasonal ingredients with an unfailing attention to detail in presentation."
