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.
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.
Some Autumn Samplings.....Fondue and Frites de Panisse