Cuisine:

• Californian
• French
• Bistro

Bouchée Description:
Some may mourn the passing of the original but Andre's Bouchée Restaurant & Wine Bar is an example of restaurant reincarnation at its best. Since chef-owner Andre Lemaire and his wife Elizabeth bought the restaurant, little has changed, at least on the surface. Chef Lemaire, preparing bistro cuisine with California inflections, eschews run-of-the-mill garlic butter for a shallot demi-glace studded with hazelnuts to accompany escargots atop puff pastry. A duo of salmon---salmon tartare tossed with olive oil and shallots and wrapped in smoked salmon---is bathed in a chive-cream sauce laced with lemon. The momentum keeps rolling with the main courses. Local sea bass---though a tad dry---soaks up the light and bright lime and thyme butter sauce; a juicy, tender veal chop, nicely pink in the middle, is enhanced with a port wine and demi-glace reduction flecked with wild mushrooms. For the denouement, order the coulant aux chocolat et Carambar, chocolate cake oozing a molten chocolate and Carambar (French caramel candy) center, accompanied by a glass of Grenache. Let sommelier Dmitri Ruban guide you through the extensive wine list of European and Monterey wines.


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