Bouchon (Yountville, CA)
I am finally getting around to blogging about the wonderful Bouchon in Yountville Ca. I absolutely loved my visit here about a month ago.
It was a gorgeous CA winter day, as you can see from the beautiful bright blue sky in the picture of the restaurant above. Although it was warmer than usual (in the low 70’s F) the air had a nice chill to remind me that it was still a CA winter day and I could wear my favorite coat. ( See my outfit for my day trip to Wine Country here). The restaurant is just off the main Hwy 29 in a cute little center of cafe’s boutiques and restaurants. When I arrived I was amazed by the huge line outside. I was afraid I would have to wait even though I had reservations. But thankfully the line was for the cute little mint painted building next door which was the Bouchon Bakery, not the restaurant, and I was seated almost immediately.
Inside the restaurant, it is very true to the Bouchon-esque decor…meaning it has the exact same decor as seen in other Bouchon restaurants I have visited. The decor: green, tan and burgundy medallion tiled floors (pictured below), burgundy and cream walls with molding, golden brass finishes everywhere, rich cherrywood chairs and bar, and of course beautiful poinsettias and other holiday accents for the season. I would say the overall look is what one would expect from an up-scale classic french restaurant and bar… which Bouchon happens to be.
The food was amazing! I ordered the Steak Frittes (pan-seared prime flatiron, caramelized shallots & maitre d’hotel butter served with french fries) and Anthony ordered Pan Seared Scallops with Parsnip and Spinach, a special of the day (pictured below). I must mention that the Steak usually is doused in the butter sauce but I asked for it on the side. I thought it was perfect this way. And the fries were perfectly thin and crispy. I just don’t think I can tell you how delicious it was… the pictures do a better job to imagine all of the yummy-ness (see the pics of my steak fritted untouched, above, and half-eaten, below). As for the scallops; they were very large, juicy and yummy as well. The spinach had a different texture than what I am used to. It was a bit grainy and more filling, similar to a brown rice with herbs. And the Parsip cream was very smooth and uniquely a flavor that I would only really expect to eat in the winter. All so delicious!
I enjoyed a smooth glass of Sauvignon Blanc, off the chalk-board menu at the bar. I had only tried this one wine, since I was about to hit a few of my favorite wineries.
I hope you get a chance to visit too.
HAPPY EATING & DRINKING!
