Bouchon Bistro: Merci Beau Coup!

On a recent visit from some of our Arkansas friends, we took them to the two places we know best. Cuvasion Estate Wines winery in Carneros and Bouchon Bistro in Yountville.
I still can't get over the views of this valley. Thanks to the Mrs. for tour of the new tasting room. Come check it out when you make your next visit to Napa Valley.

From wine to dine on a beautiful summer day. Even though I spend 60 hours a week at this place, I still get as excited about eating here as I did when we ate here the first time on New Year's Eve!

We weren't alone as Bridget and Scott (the other Scott) joined us for a day of fun in the valley. We can't let Southerner's come out here to NorCal without showing them so hospitality.

So here we go, let's eat! Bon Appetit!

The Petit Plateau. I pretty much shucked my weight in oysters these past few weeks so I was more than happy to be on the receiving end. Here we have a 1/2 Lobster, 6 Mussels, 3 Clams, 3 Shrimp, 3 Massachusetts Island Creek Oysters, 3 Price Edward Island Shiny Sea Oysters, and 3 California Kumamoto Oysters. Dipping sauces included Mustard Mayo for the Mussels, Black Peppercorn Mignonette, and the classic Cocktail sauce. The same experience wasn't shared by all regarding the oysters.

Salad anyone? Sure, why not chef! Lobster Knuckle Salad with Endive, Marcona Almonds, Micro greens, and Cranapple slices.

Salade de Poulpe: Grilled Octopus & Fresh Bean Salad of Romano, Haricots, Snaps with Pickled Apricots & Basil Vinaigrette.
Special of the Day: Crispy Pork Rillettes with Pickled Carrots, Peeled Baby Onions, and Mizuna greens.

Fillet of Red Fish with Pickled Vegetables, Artichokes, and Garlic Confit with a Citrus Vinaigrette.

Now that we are all full, let's order some Main Courses. The Bouchon Classic: Poulet Roti. Roasted chicken with Riz Rouge (red rice), Garden Carrots, Lardons, Artichokes, and Mizuna.

Truite aux Amandes: Pan Roasted Trout with Toasted Almonds and TFL Garden Haricot Verts in a Beurre Noisette (brown butter) sauce.
Nothing says bistro like a Croque Madame. Fried Egg on top of a butter-fried brioche ham and cheese sandwich drizzled with Mornay Sauce. Oh yeah, and some pomme frites.

Chef saved me one order from the weekend special: Veal Chop seared and cooked sous vide then seared to order to give a nice crust and a perfect medium finish. Topped with Forest Mushroooms, Peeled Cherry Tomatoes, Mizuna Salad, and layed on a bed of Farro.

No French meal is complete without some frommage: Here we have Cantalet (cow), Pouligny St.-Pierre (goat), Bleu d'Auvergne (cow), Crottin (goat), Boho Bel (cow), and Hannah Bridge (sheep&cow). Accompaniment include candied walnuts, honeycomb, and sliced cranapples with a few edible flowers for decor. Who ate the Cantalet?
Chef wouldn't let us leave with out a little dessert! Oh la la! Profiteroles with Chocolate Sauce, sliced strawberries, Creme Fraiche Ice Cream on top of a Meringue Pavlova, and the famous 'Bouchon' chocolate fudge brownie thingy's that look like corks. Were are done..........but there is more!
The Creme Caramel......................
.........and the Tarte au Citron.
Out we rolled and yes, we are all sucking in our bellies for this picture. Safe travels back to Arkansas for Scott & Bridget. Thanks for the visit to see the Walnofer's.