The produce storage closet is ready for Wednesday's opening.
Did Beverly Hills need a lavish new brasserie complete with bar a huitres, a bread room and an entire pastry kitchen? Sure, why not? Overlooking the French-style gardens of the still-new Montage Hotel, Bouchon actually looks like it belongs on Canon Drive across from Spago and Mastros despite being shiny and new. Tonight's opening party (a follow-up to last week's chefs party) drew bloggers, writers, a motley assortment of celebs including Star Jones, Jay Leno, Larry King and Pierce Brosnan and lots of laquered and lifted BevHills ladies and gents. Guests got full run of the spacious, gleaming kitchen and pastry and bread areas as well as the large bar, dining room and balcony. Here's a few of the areas we checked out.
Mini BLTs with pork belly and pesto were extremely satisfying.
Sebastian Rouxel, originally from Nantes, is executive pastry chef for all of Thomas Keller's restaurants. He's been in Beverly Hills for a week prepping the opening of Bouchon. He says Americans are mad for macarons.
Prepping the cheese service. Red Hawk was rather pungent, but Fourme d'Ambert was luscious.
Hot hors d'oeuvres including mini croque monsieurs, BLTs, squash soup cups, lamb toasts and short ribs were served in the main kitchen.
The gift bag included a mix and silicone baking pans for the signature chocolate bouchons.
The full menu is now available on Bouchon's website. I'm glad I've got a reservation for my birthday next month!
Tomorrow, I'll announce the winner of Thomas Keller's Ad Hoc cookbook.