It’s Dine LA Restaurant Week!!! Technically, 2 weeks: October 3rd – 8th and 10th – 15th. It’s an opportunity to experience specially priced 3-course menus from the city’s best restaurants.
Been wanting to go to Bouchon since it opened in Beverly Hills last fall.
Very similar to the one in Vegas (where we had dinner last summer).
It was a gorgeous day so we opted to sit outdoors – better food photography lighting too!
After making my selections from the Dine LA prix fixe menu ($28) I noshed on a piece of their fabulous bread…
…and then I heard the 4 greatest words ever:
“Compliments of the Chef.”
HOLY MACKAREL! Usually you get a little amuse bouche on the house, but this was a gift from the heavens. Not just any bakery basket, BOUCHON BAKERY.
And they were still warm.
I restrained myself from doing a happy dance on the patio and had a sample of each –
With homemade jam on the lightest, flakiest crossaint I’ve ever eaten.
I split the Champignons à la Grecque appetizer with Abe.
Marinated forest mushrooms with sweet carrots, radish, frisee:
Then the main course, Tartine de Thon Niçoise – an open-faced sandwich with fresh tuna salad, hard-boiled egg, and nicoise olives. Comes with french fries but I ordered it with mixed greens.
Abe got the “Omelette aux Champagne” from their regular brunch menu.
He also asked for a side of potatoes, which came with mushrooms and caramelized onions.
I had a bite of both. Seriously the best omelette I’ve ever had – light, fluffy, with fresh forest mushrooms and Gruyere cheese.
I couldn’t believe all this food we got for less than $35/person – tax and tip included!!!
And the freebies didn’t stop there…in addition to the sorbet that came with my prix-fixe lunch, they brought out MORE things, “Compliments of the Chef!”
Don’t remember the name of this, but it was a Peanut butter and jelly-like custard…
…I spread a dollop on the cinnamon toast it came with:
Also tried a small bite of the lemon tart:
All beyond delicious. Sorry, doctor. I know it’s not the best for my cholesterol or blood sugar, but I had to do it.
The only thing we polished off (and by “we” I mean mostly “me”) was the sorbet (a scoop of pineapple and strawberry)…
…since EVERYTHING ELSE we didn’t finish (leftover bread and jam included) got packaged to go…
…and immediately placed in the freezer, so we can experience Bouchon all month:
An amazing brunch experience – not just the incredible food, but the enviornment and service as well. It was almost like a two-hour vacation, and I am still flabergasted at the amount of freebies we got. Honestly, I don’t know why – maybe because they saw me taking a ton of pictures – or maybe they do this for everyone?! Whatever the reason, I felt very special and grateful.
Merci beaucoup, Bouchon!!!
What’s the best thing you’ve gotten, “Compliments of the Chef?”