Charcuterie hors d’oeuvres with house-made pickled vegetables at Bouchon
Canapé of ratatouille with basil oil at Bouchon
Bouchon Bakery’s mini macaroons are a sweet ending to any event as guests depart.
Bouchon’s classic bibb salad makes a great starter and is one of chef Keller’s favorites.
Elevate the simplest of menu offerings at Bouchon with the decadence of black truffles.
Champagne and oysters offered at Bouchon’s extensive raw bar are always a party-pleaser.
Maine bouchot mussels steamed with white wine, Dijon mustard, and saffron at Bouchon
Chef Thomas Keller’s signature roast chicken is a classic menu item at Bouchon.
Escarole, frisée, bacon lardons, poached egg, and bacon vinaigrette with palladin croutons at Bouchon
Kick-off a private brunch at Bouchon with chef Thomas Keller’s favorite pastries from Bouchon Bakery.
Sterling white sturgeon caviar with sauce soubise, onion consommé, and pickled pearl onions at Bouchon
Bouchon’s roasted chicken with a bacon and chive waffle, maple syrup, and sauce chasseur
Sweeten any event with chef Thomas Keller’s favorite childhood cookies by Bouchon Bakery.
Grilled ham and cheese on brioche with a fried egg and Mornay sauce at Bouchon
Bouchon’s raw bar offers one of the widest selections of seafood in Los Angeles.
Salmon tartare, hard-boiled eggs, red onions, capers, and crème fraîche served with toasted croutons
Pan-seared flat iron, caramelized shallots, and maître d’hôtel butter, served with French fries at Bouchon
Leave the wedding cake to Bouchon Bakery.
