About

Bouchon French Bistro food is my favorite - steak frites, a two-inch high quiche with bacon and onions, a salad with an egg on top finished with a perfect vinaigrette, a croque madame, some oysters and a glass of champagne. These are foods that represent the most important kind of cooking there is because they're rooted in tradition. So when I thought of opening a restaurant that's more casual than the French Laundry, I decided to explore and deepen the culinary heritage that I admire so much. A Bouchon can be, and should be, whatever you need it to be. It's a casual place, a social place, a place where people come to relax talk and to eat. A kind of home. Thomas Keller, Chef.

History

Bouchon takes its name from a specific form of bistro that first appeared in Lyon in the 19th century. While many restaurants call themselves bouchons, the city of Lyon has designated about 20 as vrai bouchons, true bouchons.

The most traditional, such as Chez Paul and Hugon, serve meals almost family style in very small dining rooms. At traditional bouchons, often the husband cooks and the wife greets and serves. First courses, headcheese or a charcuterie plate, may be passed from table to table. Vrai bouchons are neighborhood places serving simple, traditional dishes in a home-like atmosphere.

News

The Thomas Keller Restaurant Group is developing its newest addition to the Bouchon family. Slated to open in late 2009, Bouchon Beverly Hills will be located on North Canon Drive between Beverly and Wilshire Blvds, across from the Montage Hotel. Rory Herrmann, formerly the private dining chef at Per Se, will serve as chef de cuisine.

Bouchon is seeking the best possible candidates to become future members of its team. Prospective applicants are invited to visit www.tkrg.com and browse the future opportunities page to explore the various positions available.