A Gastronomic Delight at Bouchon Bistro, Yountville

A recent outing at Bouchon Bistro proved once again that Thomas Keller is a master at combining the fresh flavors of bountiful local produce with a delicate French touch and personalized service to produce more than a meal. It's a sensory experience of the highest gastronomic order.

Keller, a master chef widely known for his award-winning French Laundry restaurant, has opened two other restaurants in Yountville, Bouchon Bistro and Ad Hoc. Food lovers can rejoice now that the magical Keller touch is somewhat more accessible as reservations can be famously difficult to obtain for French Laundry, requiring a great deal of planning and patience.

I secured reservations for our group of six easily by calling Bouchon Bistro a couple of weeks in advance, which was very reasonable compared to the 2 month planning window required for French Laundry. I checked into Ad Hoc but learned that it is open only for dinner (Thursday-Monday) and Sunday Brunch.

Although expectations ran high they were exceeded by our experience at Bouchon. The professional and superlative attention by the staff created a pleasant milieu where we could relax and savor the gastronomic experience that unfolded before us.

We enjoyed our meal with a "house" red wine from their special partner program they have with local winemakers, where they commission a barrel of specially blended wines. We sampled an excellent blend of 80% Caberbet Franc/20% Merlot by winemaker Michal Hirby from Realm Cellars, rich with well-balanced, ripe, berry flavors.

Our meal was studded with culinary highlights.

We opened up our taste buds with a delectable pizza topped with bacon and Béchamel sauce, sprigs of piquant mustard greens and sweet, caramelized onions. At the first bite the salty, crisped bacon gave way to creamy Gruyere cheese with a hint of sweetness from the caramelized onions creating an appealing contrast of flavors and textures.

Delicately briney raw Kusshi oysters from the cold waters of British Columbia and steamed, sweet, giant shrimp were devoured within moments. Friend Linda exclaimed, "I could stop right now and be immensely satisfied."

The flavors and beauty of spring were captured in the beet salad. Sweet, ruby red beets were paired with tantalizing petite pink beets tinged with the color of pink grapefruit. Crunch green beans contrasted with the softer texture of the beets. Thin slices of subtly pungent radishes topped with crispy strands of fried onion rings and whimsical golden pansies accented the beets.

Biting into the creamy, soufflé-like quiche was dreamy. Other stand-outs from around the table included rich, meaty short ribs wrapped in a purse-like crepe, a ham and cheese sandwich served with thick slides of bread, topped with a perfectly fried egg and a traditional rustic cassoulet bursting with white beans and rabbit. We almost passed on dessert but succumbed to the miniature warm-from-the oven chocolate bouchon, a moist and sensuously flavored cork-shaped brownie baked with chocolate chips. Wordy descriptions eluded us as groans of delight emanated with the first bite of the bouchon.

Bouchon is open from 11:30 a.m. and 12:30 a.m. and reservations may be made from Open Table.com or by calling 707.944.8037 (recommended if Open Table is not successful). Entrees are about $30. The Bouchon Bakery, originally created to bake breads for the French Laundry, and now open to the public, is located right next door, producing masterful pastries and breads.

Bouchon Bistro

6534 Washington Street
Yountville, California 94599