I now believe the hype.
Though my feelings might be colored by Rosé glasses and the ridiculously (or was it just “ridiculous?”) well-costumed company.
Assiette de Charcuterie
Despite my general feelings toward pâté, I always love Bouchon’s Assiette de Charcuterie. Of course, I might hate it, but just have an overwhelming Hello Kitty thing going for the teeny, cute, colorful pickled vegetables that make me want to eat them with a baby voice. The new tiny pickled mushrooms sent me into a high-pitched headspin. I didnt touch the Terrine de Foie Gras, but put an embarrassing dent in the Rillettes aux Deux Saumon.
Fruits de Mer, Grand Plateau
Ad Hoc Fried Chicken
Served family style in a copper roasting pan, topped with tons of fried herbs. The leftovers were pretty terrific the next morning, directly out of the fridge.
I will, of course, be trying the recipe at home some time.
Guy Larmandier Rose Champagne
Dom Perignon Rose Champagne 1992
at Bouchon, Beverly Hills
select Monday nights