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In October 1998, four years after his successful debut in Napa Valley with The French Laundry, Chef Thomas Keller introduced Bouchon, offering authentic French bistro fare with Keller\u2019s unfailing attention to detail in both ingredients and presentation.<\/p>\n
Bouchon\u2019s seasonal menu and raw bar selections change throughout the year, while staples like roast chicken, leg of lamb, and trout amandine remain as consistent, year-round favorites. The\u00a0Vin en Carafe\u00a0<\/em>program at Bouchon features selections made exclusively for the restaurant from top wineries in Napa Valley and France.<\/p>\nThe restaurant is located on Washington Street in Yountville, CA just steps.<\/p>\n<\/div>\n
This is a horseplay French bistro. Truly, but Bouchon implies “plug” in French, it is similarly a term in France meaning bistro. The striking bar, engaging room, new rough fish, completely thought-out wine list, and late hours all solidify to make Bouchon immensely renowned with those in the wine business, also similarly with late-night bistros who don’t have an exorbitant number of choices outside the town of Napa. It’s a nice spot to meet people after 10:00 p.m. We think the food has been dealt with each year and is by and by extremely extraordinary all around. The cooking from one perspective is exceptionally essential – equivalently a “Bouchon” should offer – yet it is well prepared with stacks of decisions. The organization is ordinarily capable, once more and again tumbles down on exorbitantly jam-stuffed nights.<\/div>\n","protected":false},"author":2,"comment_status":"closed","ping_status":"closed","template":"","atbdp_listing_types":[13],"at_biz_dir-category":[39],"at_biz_dir-location":[40],"at_biz_dir-tags":[],"yoast_head":"\n
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