1st of all i was very excited because this was my first time eating at a thomas keller restaurant. if u dont know who thomas keller is, why are you reviewing restaurants in the first place? anyways, went here for lunch with my girlfriend and sisters. got the 1st 1130am reservation. we were probably the 3rd group seated, but i soon realized that a reservation was a very good decision as the restaurant filled within the next 15-20 min. service was wonderful. extremely polite and our server treated everyone equally (we were the youngest peoples there). we didnt order bottled water or sodas or wine or cocktails or anything so no comment on that. the wine list was 2 big pages long, i dont know much about wine, but im pretty sure they have a good wine list.
alright on to the food
for apetizer/salad, we shared a crab and lobster salad with toasted brioche. it was quite small but the flavors were surprisingly complex. at first bite it was familiar, my gf’s sister said it tasted like chicken salad, but the more you ate it, the more complex and deep the taste became. oh you taste crab, then lobster, then crab, then lobster. it was topped with various micro greens and surrounded by some kind of orange vinaigrette, which added to the richness of the seafood. alittle pricey for $18, but the quality is definetely there. and keep in mind. thomas keller
croque de madame: didnt taste it, but looked extremely appetizing, my gf’s sister couldnt finish it.
Truite aux Amandes: which was seared trout with brown butter, haricots verts, and toasted almonds
the trout melted in my mouth, the haricots verts were cooked perfectly and the almonds added a nice texture and the brown butter (which was subtle) tied them all together.
Moules au Safran et a la Moutarde: Maine bouchot mussels steamed in white wine, saffron, and mustard served with french fries
mussels were cooked perfectly and the broth was fantastic. the mustard, saffron and wine work together to make a unified smooth and rich broth to dip your fries in.
Steak Frites: i ordered this. it was a seared flat iron steak topped with (i want to say sauteed shallots) and maitre d’hotel butter (which is an herbed butter) and french fries.
i usually dont order steak when i go out because im afraid that the cook will overcook it. but of course im not going to be afraid like that at one of kellers establishments, that would be foolish. so the steak was perfectly cooked. the shallots just melted in my mouth along with the herbed butter, which didnt overpower the steak, but definetly enhanced the entire dish.
the french fries (for the 3 dishes we ordered) were amazing. all three plates had a good size hill of fries on them. dont finish them all, save space for desert! haha
but they were perfectly cooked also. crunchy outside and soft and fluffy inside. also they were perfectly seasoned. not the best fries i had (*cough BUD’s BURGER) but were better than all the other sit down restaurants ive eaten at.
not too rich, not too sweet. almost pudding consistency, but it melts in your mouth. perfectly executed a fabulous desert choice.
there is alot to expect from a thomas keller restaurant and BOUCHON doesnt come short.
i wish i had a real job and made a real working wage so i could eat here every weekend. seriously