Bouchon
Yountville, CA
Bouchon is owned by renowned chef Thomas Keller and is one of three of his restaurants on the main street through this sleepy town. Dave highly recommended this restaurant so I decided to take a drive from SF through beautiful Napa Valley to check out this bistro. The amazing scenery and the perfect weather was a prelude to one of the best meals of my life.
I took this meal seriously; with notepad in hand, camera in pocket, and no reservation, I confidently walked in slightly after the lunch rush. I lucked out, I immediately scored a table even though the restaurant was still packed. No wine or soda for me, I uncharacteristically ordered sparkling water to insure an honest tasting of this meal. As I perused the menu, I settled into my surroundings. Amidst the cool chaos and bustle of eaters and servers, was a tight but comfortable layout with ample sunlight reflecting in and still a degree of privacy. The gentleman who was my server was very helpful and knowledgeable. I quizzed him about menu items and he quickly gave accurate and flattering descriptions with a proper French inflection where needed. I remembered Dave raving about the duck and since roast lamb is all too common and not too difficult to get right, French Duck for me it was along with a tomato fennel gazpacho.
Man does not live on bread alone, he needs butter! (on right)
Tomato Fennel Gazpacho w/ olive tapenade
As I waited for the soup to arrive, I realized the level of detail put into this restaurant. Everything from the decor, layout, service, and even menus was carefully thought out with the dining experience in mind. Just as a small but perfect example: the gazpacho, which is a cold soup, was served in a chilled bowl with a chilled spoon. Little things, perceptible or not, made this meal memorable. I am glad I made the last minute decision to order the soup, it was very good. Yes, gazpacho is a cold tomato soup but is nothing like unheated Campbell’s soup. It was smooth and balanced with a rich but not too sweet tomato flavor accented with fennel (like weak licorice). The olive oil drizzle and tapenade was a very nice garnish to contrast the not only the color but and also the taste of the tomato.
Magret de Canard et sa Cuisse Confite (Roast Duck breast and thigh)
Some things cannot be contained in words
Strange coastline of alien planet or perfect plating and presentation?
The duck came out and I immediately marveled at how it looked. Served just as it looks in the above picture (with the restaurant name facing you at 12 o’clock). I was expecting tiny portions but I should have known better, especially after that adequately size gazpach’. The plate was a mountain of roast duck, Savoy cabbage, chanterelle mushrooms, and winter squash. The spectacular plating was evident, just look at the perfectly placed fronds of parsley garnish and saucy slathering of huckleberry reduction intertwined with the criss-crossed scored chunks of medium-rare duck meat.
I quickly came to my senses and having remembered that I am having a civilized Sunday afternoon lunch in pristine Napa Valley, I resisted my inner cave man response to tear through this meal. I savored every bite with an occasional sip from my cool sparkling water. To quote Dave, “This is the best duck I have ever had.” Although it looked red and undone in the pictures, it was cooked perfectly. The flesh was juicy and supple shrouded in a crisp salty skin with all of its fat rendered out. Dave was not exaggerating indeed. The accompanying veggies and fungi were perfectly cooked, and delicious! Being in such a setting forced me to use proper knife and fork technique and to chew my food and oh how thankful I was. I enjoyed every memorable minute.
I cleaned the plate and offered praises to my server about the duck. Why stop such momentum of a delicious lunch I asked myself. I asked for the dessert menu to make this a 3 course meal. My eyes quickly gazed onto the custard and I ordered it right away. I am not a dessert guy so the custard was a fitting end to the meal. It was well made and not too rich or sweet. The caramel was particularly strong and almost borderline burned. I could not tell, as the duck from minutes before launched my taste buds into orbit and have yet to touch down.
This meal was a like a book: the opening and plot as introduced by the gazpacho, rising to the climax of the roast duck, and the declining resolution by the custard. I will not soon forget it and will want to re-read it. An amazing 3-course lunch at a French bistro in Napa for less than $60 (not including tip). Where else can you find this? Definitely, one of the life-changing meals of my life. Great job chef.
- Robert le Bruce
The unassuming French custard hides much below its surface
Good
Almost everything: food, service, decor, atmoshphere, price.
Bad
Nothing.
It’s in Napa Valley and I am in NJ.
Ugly
Remembering this meal but not being able to eat it again.
Fin
