October 12, 2011 2 Comments
The original Bouchon in beautiful Yountville, CA is a sort of pilgrimage site. When I was there, I had the most wonderful almond croissant, fruity macaroons, and chocolate éclair. As a part of a more balanced meal, however, my parents insisted that we also get sandwiches, which thankfully consist of more than just fat and carbs. Though the sweets at Bouchon usually get all the attention, the sandwiches are also wonderful. Thomas Keller updates the classics with carefully selected ingredients that are just a little different, ultimately creating a flavors that are memorable and completely craveable.
This particular craving compelled me to seek out Bouchon’s Beverly Hills location. I went in the middle of the week before my homework started piling up and before my extra-curricular obligations began to have time commitments more substantial than my classes. It was very sunny and and just humid enough to make dining en plein air a bit uncomfortable. But once the food started coming, the troubles disappeared as quickly as my appetizer, my sandwich, and my dessert.