Ad Hoc Fried Chicken at Bouchon, Beverly Hills {restaurant}

Ad Hoc Fried Chicken at Bouchon, Beverly Hills

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.
Assiette de Charcuterie

Fruits de Mer, Grand Plateau

Fruits de Mer Grand Plateau

Mashed Potatoes

Mashed potatoes on the side, along with Red Wine Braised Cabbage, Macaroni and Cheese, and Cheddar Biscuits with Gravy (all of which were delicious, but wholly unphotogenic).
Mashed Potatoes at Bouchon

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.
Ad Hoc Fried Chicken at Bouchon

Guy Larmandier Rose Champagne

with charcuterie
Guy Larmandier Rose Champagne

Dom Perignon Rose Champagne 1992

Rosé Champagne is becoming a little bit of a problem.
Dom Perignon Rose Champagne 1992
It was a very happy hallo-wine at “Boo!-chon.”
Ad Hoc Fried Chicken Dinner at Bouchon

Ad Hoc Fried Chicken Night
at Bouchon, Beverly Hills
select Monday nights
www.bouchonbistro.com
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  • Anonymous

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    of desserts.  I came across your blog and would love to feature one of
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  • Kristina

    Interesting, I had the opposite reaction. We planned our weekend plans for MONTHS to get to Ad Hoc on fried chicken night. Oh it was good and all, Ad Hoc always is, but we just believed too much of the advance hype. There was no way it could live up to that hype. Even the waitress added to it by saying “So, is it life changing?” during our meal.  “No. But it’s pretty decent”  was our reply. You’d think we told her she had an ugly baby, but she recovered quickly.  The meal was good. The chicken was not life changing or that great. The sides were excellent. The sparkling wine was excellent. But overall — meh, because here’s where we had a problem: We think the hallmark of good fried chicken is that it’s just as good cold as it is hot. Maybe even better. This wasn’t.  We didn’t like it at ALL cold from the fridge the next day.

    • Sarah

      how crazy that our experiences were so different…!

    • frank

      shut up

  • Angelahasanemail

    I have had a lot of fried chicken and I have to say it was not only juicy and crispy but the flavor was wonderful! The skin was perfectly crunchy and not too greasy. I loved every bite!

  • Erin Ax

    That first dish from bouchon looks absolutely delish.

  • http://culinarypyro.blogspot.com Rebecca

    1 – I’ve made that fried chicken recipe from Ad Hoc at Home. It’s fantastic.

    2 – on a related note, are you going to the pig carving party on Saturday hosted by the butchers of Bouchon?

  • Pingback: Stuff I Didn't Eat, Drink, or Suck, in 2011. | sinosoul.com

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