Bouchon Voilà!

Larry King with Sophie Gayot at the opening of Thomas Keller's Bouchon in Beverly Hills
Larry King with Sophie Gayot at the opening of Thomas Keller’s Bouchon in Beverly Hills

By Sophie Gayot

 

Last night, the grand opening of Thomas Keller’s third Bouchon restaurant in Beverly Hills was definitely the place to be. The long, red carpet was filled with celebrities, including Larry and Shawn King, Jay Leno, Pierce Brosnan, Don Johnson, Gilles Marini, Ryan Seacrest, Chris “Ludacris” Bridges and Julia Louis-Dreyfus. Some were driven to and from the event by BMW, one of the night’s sponsors.

 

 

We went up a flight of stairs to find caviar from Petrossian flowing. For a taste of Keller’s interpretation of French brasserie food, the best place to be was in the kitchen itself, where chef de cuisine Rory Herrmann and his team of sous-chefs prepared canapés and salads throughout the evening.

 

Top interior designer Adam Tihany was there giving tours of his latest creation accompanied by the mural painter Paulin Paris. The space also includes another of Keller’s famous Bouchon bakeries, so we had to order a warm and fragrant baguette to take home.

 

 

 

Bouchon Beverly Hills will be opening its doors to the public tomorrow, November 18. Bar Bouchon, located downstairs closer to Canon Drive, will start serving drinks and light food at the beginning of December. More possible Bouchons are on the way in London, Tokyo and Singapore.

 

 

   You can click on each photo to enlarge. 

3 thoughts on “Bouchon Voilà!”

  1. ok…this looks exciting…..fabulous layout and drooling over the food pictures and everyone looks gorgeous like in the movies tars dining days. can’t wait to go!

  2. Over priced ! For the famous and want to be brasserie only.Good and almost overdone service.
    Dessert are very cheaply done sweet sweet sweet that is all.Try the ile flottante a la Cachette Bistro and compare …One has a 10 the other as 0
    Bread is one of the worse I’ve had.Hot! no air in the dough giving that feeling of frozen dough and no flavor.
    I don’t know what people find so good in those “french” fries if they call them like that.But a crowd that is raised on Mcdonald “french” fries would explain that.
    One more BS in the over priced “artist” chef.
    Yes you guessed I’m French and disappointed.There is almost no good restaurant in Los Angeles because a chef got to be behind his kitchen not in a magazine!

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