Photography by Peden + Munk for Angeleno magazine..
The debut of Thomas Keller’s Bouchon has been trumpeted as one of the greatest foodie events of the decade—but can anyone live up to that much hype?
Thomas Keller enjoys a reputation as one of America’s most esteemed chefs. And clearly the idea of being able to eat duck confit, terrine of foie gras or sous vide short ribs from such a famous chef on a regular basis has rightfully whipped everyone in Los Angeles into a frenzy.
Keller launched the original Bouchon in Yountville, just down the street from his legendary fine dining flagship, The French Laundry. The original is a quaint, bustling bistro with a standing-room-only bar and elbow-to-elbow seating. And when Las Vegas called, he built a grander, brasserie-style version at The Venetian. The Beverly Hills locale, also grand, makes three.
It’s situated across the grassy lawn from The Montage on the second floor of a Spanish-style arcade that matches the hotel so perfectly, the two appear to be a matching set… Continue reading