Bouchon, Beverly Hills

On an unlikely Friday morning, Amanda and I drowsily woke. Me on the floor, wrapped in a blanket that was not wrapped around me hours earlier when I had knocked out, and her on the couch, blanket-less and dead to the world. Girly sleepovers of yore when we would actually "get into pajamas" and talk about boyz until 5 am have been replaced by sloppily falling asleep in front of the television, watching recorded episodes of Top Chef and me complaining about graphic designing. . . .

Stumbling into the car, we drove to L.A. to meet Michael for breakfast...which quickly turned into brunch. . . and eventually became just plain lunch. Conniving devil that he is, what was originally just going to be a $15 entrée platter at B.L.D. transformed into a $13 appetizer and $25 entrée at Thomas Keller's Bouchon. I'm not complaining, rather the opposite, I am gushing. You have to see this place. I would have shown you properly, with my lovely Nikon, HOWEVER, it decided to die on me. . . and all I had for documentation was my shoddy camera phone. Which, to my surprise, was not as bad as I had anticipated. Oh, technology, how far you've come! Everything at Bouchon was class. Shiney, new, untouchable class. The clever paintings on the wall -- nods to Magritte-esque surrealism, and the elegant bathrooms, the beautiful sunny terrace, the wonderful bistro bar. AHPIJFDFSDKSJDLKSJKLMKC:Z:LZKX:LZM:KSOFJSLKNVNSLDKSLKDJKSJDJF:LZMC!!!!
It was as though they were designing for me. They weren't cooking for me though. I really really wanted to be blown away by this place, but I was not. It was just such a lovely afternoon, my water glass was never empty, the company was nice, and the service was extravagant. I didn't mind being disappointed, and it was nice :)

Interior + bar

Entrance

This would describe the atmosphere. Complete with blur.

Fresh baguette was fabulous.

Best part of the meal.
SO GOOD.
Brought me right back to that sunny afternoon in Bordeaux at the market.

Mike's tuna niçoise reinterpreted.

Amanda's Gnocchi Parisienne

Our Endive salad

My moules au safran

For dessert: The classic profiteroles
Ice cream to cream puff ratio was not equal, but the ice cream was perfect on a hot day.

Thanks for such a fun meal :)