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06
Jul
by Sophie Gayot
Enjoy a “bon” beef burger at Bouchon in Beverly Hills. After all, Bouchon is a French bistro, and “bon” is French for “good.” In fact, I’d say it is a “très bon” burger. Though of German origin, the hamburger has now become an American food staple that chef Thomas Keller had to add to his menu next to the steak frites, le croque-Madame and les moules au safran.
Originally, it was only supposed to be offered Thursdays through Saturdays after 9pm at the bar of the bistro, but it is proved so successful, it is now also available for lunch from Monday to Friday. What makes it “très bon?” Watch our exclusive GAYOT.com video to see executive chef Rory Herrmann explain how it is made. Of course, it starts with quality meat, a combination of prime cuts of sirloin, brisket and chuck. It ends with the house-made brioche buns made in the bakery area of the kitchen.
Which reminds me, when are you going to have a Bouchon Bakery so Angelenos can take home the delicious breads that are made fresh daily, instead of being restricted to enjoying them solely at the restaurant?
Check out our lists of the best burgers in L.A. and the best hamburgers across the U.S.
You can click on each photo to enlarge to see pictures of Bouchon Beverly Hills restaurant menu. All photos by Sophie Gayot.
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- New on the menu at Bouchon Beverly Hills: a beef burger
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- The beef burger at Bouchon Beverly Hills
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- House-made brioche buns for the burger
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- A summery salad made of melons
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- Lemon tart
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- Chef Rory Herrmann with a rhubard/strawberries warm cake
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- Fresh breads in the bakery at Bouchon Beverly Hills
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- The bar at Bouchon Beverly Hills, on the second floor
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[...] features other highlights of our choices for outdoor dining, including my interviews with chefs Rory Hermann of Bouchon Beverly Hills and Victor Casanova of Culina Modern Italian. If you haven’t made it out [...]
Pingback by GAYOT’s Blog Summer Ending, but not Al Fresco Dining Season — August 18, 2010 @ 4:52 pm