On Friday, D & I went to Bouchon in Yountville for lunch with his mother & J, an old family friend and stage manager for the current production of Miss Saigon.
It was one of those typical Northern California winter afternoons, mostly drizzly & gray with intermittent bursts of sunshine through the clouds. We were greatly looking forward to our lunch and were happy to find the bistro quite empty at noon.
Not for long. By the time we started in on our appetizers, the place was bustling with people. The space was warm and convivial and the food was delicious - the perfect place to have our last lunch of the year.
What We Ate
Starters:
- Mixed Fresh Oysters (1/2 Dozen): Slurp back a smooth, quivering mouthful of oyster together with its cold, slightly briny juices. Chew slightly to release that fresh ocean flavor. Swallow.
- Pate de Campagne: Served with 3 toasted slices of thick crusty bread, cornichons, thinly sliced radishes and watercress. Mmmm.
- Onion Soup: Not as oniony as some I've had but this one had a deep, flavorful stock fragrant with thyme, just the way I like it.
Main Courses:
Saumon au Poireaux
Sauteed Atlantic salmon with melted leeks & sauce beurre blanc
You can see from the pictures below that they take great care in *not* overcooking their fish. The top 1/3 of the salmon was not quite raw but just warmed over. The sauce was delicious, not at all heavy and a perfect accompanyment to the salmon.
Skate Wing w/Savoy Cabbage, bacon lardons & mustard creme fraiche
One of the specials of the day and I thought it was the best dish at our table. The skate was cooked with it's cartilage on to keep it moist. When brought to the table, a waiter carefully removed the bones then reconstructed the toppings for a perfect presentation. The sauce was killer and I must replicate it as soon as possible.
Truite aux Amandes
Pan roasted trout with almonds, brown butter & haricort verts.
The most delicately flavored of all our dishes. Still good, but with all the sauce action going around it was a bit bland in comparison.
Moules au Safran et a la Moutarde
Maine bouchot mussels steamed in white wine, mustard & saffron, served with french fries.
The mussels were unlike any I've had before. They were small and plump with excellent texture, not chewy at all. They don't skimp on serving sizes here. The bowl was overflowing with mussels and the broth was delicious. When I was done eating, I put the pot in the middle of the table and we all sopped up that saucy goodness with bits of bread.
Dessert:
Profiteroles w/vanilla ice creme and chocolate sauce: Good, but nothing special.
Orange infused Pot de Creme: Absolutely delicious, with wonderful texture though we didn't notice any orange at all.
Cappucino & Coffee
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Details
Bouchon
6534 Washington St.
Yountville, CA 94599
tel: 707.944.8037
http://www.bouchonbistro.com