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Recommended reviews and articles about this restaurant:  Francis Bown  /  /  Forbes Travel Guide  /  GAYOT  /  /  Refined Palate NEW








Open every day

Lunch and dinner served between the hours of 11:30 a.m. and 12:30 a.m.

Philip Tessier



Bouchon Bistro
6534 Washington Street
Yountville, California 94599

Chef Thomas Keller



  (707) 944 8037


  (707) 944 2769

Chef de Cuisine:

  Philip Tessier


Chef Pâtissier:   Janine Weismann

Chef Sommelier:

  Garth Hodgson
General Manager:   Jeremy Threat
Executive Chef:   Mark Hopper
Director of Operations:   Brian Cochran
TKRG COO:   Eric Lilavois
Chef Propriétaire:   Thomas Keller

Official Site:

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"French bistro food is my favorite - steak frites, a two-inch high quiche with bacon and onions, a salad with an egg on top finished with a perfect vinaigrette, a croque madame, some oysters and a glass of champagne. These are foods that represent the most important kind of cooking there is because they're rooted in tradition. So when I thought of opening a restaurant that's more casual than The French Laundry, I decided to explore and deepen the culinary heritage that I admire so much. A Bouchon can be, and should be, whatever you need it to be. It's a casual place, a social place, a place where people come to relax talk and to eat. A kind of home." ~ Thomas Keller

coverWhen Thomas Keller imagined opening a second restaurant in Napa Valley, next door to his French Laundry, he envisioned a place serving food that excited him in a different way from the food at The French Laundry. He craved food that was less complicated, and a place that was more casual, where he could go every night after work. And that was how Bouchon was born. Bouchon cooking is about elevating to elegance the simplest ingredients, because the best food isn't necessarily what is served at white-tablecloth restaurants, and the best meals--as most Chefs will tell you--don't require the most expensive ingredients or lots of them or lots of steps. The only thing that's required is that you care about all the stages of the process--the slow browning of sliced onion for an onion soup, the proper cutting of the potatoes for a gratin, the right amount of salt on a raw chicken, how long you cook a pot de crème. All the emblematic bistro dishes are here, interpreted and executed as they've never been before. The confit of duck, country-style pâtés, soupe à l'oignon gratinée, steamed mussels, steak frites, gigot d'agneau, all achieve the impossible: They get even better.

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