Accueil, Jouir........Welcome, enjoy!
The first of three Bouchon properties within the Thomas
Keller Restaurant Group, Bouchon opened in 1998, just four years after The
French Laundry. The restaurant offers French bistro fare and has received numerous accolades from both the culinary
community and national press, including a one-star rating from Michelin
Guide San Francisco and being included in the San Francisco Chronicle’s
“Top 100 Bay Area Restaurants” since 2000.
Bouchon’s bistro fare changes
with the seasons, and though their presentation may change, some of Chef
Keller’s favorite dishes remain as fixtures on the menu: roast chicken, steak
frites, croque madame, pot de crème and lemon tart. The restaurant also
features an extensive raw bar, a seasonal Vin de Carafe program highlighting
local winemakers and an extensive, international wine list complements the
restaurant’s cuisine.
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General Manager
With more than
10 years of culinary experience, Justin’s comprehensive understanding of the
kitchen and the dining room bring a unique point of view to Bouchon
Bistro. He has been working in restaurants since 1995, notably cooking at
Rocco DiSpirito’s Union Pacific and Rocco’s 22nd Street in New York
City, and joined Bouchon Yountville as a Chef de Partie in 2002.
Justin holds a
degree in Culinary Arts from The Culinary Institute of America at Hyde
Park. He developed valuable management
and service skills working at Il Fornaio in Sacramento, Roseville and
Burlingame, Calif. Justin rejoined
Bouchon in 2010, gaining invaluable insights into every level of the service
team, which he currently oversees, along with daily operations and staffing for
both the Bistro and sibling Bouchon Bakery.
