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| Welcome to Bouchon | Steven Yackel |
We had the amazing pleasure of eating at Bouchon Bistro while on a day of wine tasting in Napa Valley. We had secured a reservation in advance which I highly recommend to ensure that you get to enjoy this unique restaurant. It was a beautiful June day when we went and we were fortunate to get to eat outside. While you are right along the road they have done an amazing job at designing the space so you are transported to this special place where you can focus on the food and the friends you are sharing it with.
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| Bouchon Bistro - Helena, CA | Steven Yackel |
We started our meal with two items off of the appetizer menu. The first was a daily special item, Merguez. This was a lamb and beef sausage, served on a bed of Israeli Couscous, cucumbers, tomatoes and olives dressed with a phenomenal vinaigrette and dill. This was the best dish by far and had such complexity of flavors, it was the perfect way to start.
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| Merguez | Steven Yackel |
We also got an oder of the Oeufs Mimosa, also known as deviled eggs. These were very good, but the thing that set them apart from others was the fried capers on the top of them. What an amazing idea that imparted great tangy and crunch flavor, something that I was not expecting.
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| Oeufs Mimosa (Deviled Eggs) | Steven Yackel |
For lunch I stuck to the first course meal and ordered 1/2 dozen oysters and the Salmon Tartare. I really like seafood and to have some seafood here seemed like a great opportunity. The Oysters were delicious and were served with a cocktail sauce the was special in itself. The oyster bar is beautiful inside the bar and is something you should make sure that you see. The shucker has been there 19 years shucking oysters, and all that practice really shows in a clean oyster with all the brine of a fresh oyster still in the shell.
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| Oysters on the Half Shell | Steven Yackel |
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| Dedicated to Oysters | Steven Yackel |
The Salmon Tartare was fresh, light and very enjoyable. The fish was so fresh it did not really taste like the salmon you get on your sushi. This expertly prepared dish allowed you to build the perfect bits of salmon, eggs and fried capers on a garlic toasted slice of baguette.
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| Salmon Tartare | Steven Yackel |
Speaking of baguettes, they bring the most amazing bread to the table when you first arrive along with butter at just the right temperature. Now it has been several months since I have really had any bread, so this was a great treat. The curst felt amazing as I pulled the bread open to apply the butter, the crunch and the crumb of the bread was text book.
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| Amazing Bread | Steven Yackel |
Finally my wife and daughter split the Steak Frite, which the restaurant did very nicely. They brought each half on a separate plate and served them a delicious, tender steak and amazing truffle tries with a garlic aioli available of the side.
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| Steak Frites (half)|Jasmine Yackel |
We were scheduled to be at our next winery soon so we passed on the desert options even though I am sure that they were amazing. Our wait staff was very professional, kind and caring to make sure that we had a fantastic dinning experience. We enjoyed the whole experience and our taste buds enjoyed the elevated food preparations of the great team at Bouchon Bistro in Helena, CA.
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