Wrapped-up inside a small bag of chocolate pastries given to us by Thomas Keller at this weekend’s AWFF was a thin paper brasserie-style menu for Bouchon’s new outpost in Beverly Hills, due in mid-November. The menu, as foretold, mostly resembles the same document handed to patrons of Bouchon in Yountville and Las Vegas. However, comparing the menu to their online counterparts reveals a few possible new items coming to L.A. Keller’s Boudin Blanc appears to have morphed into a Boudin Noir, using blood sausage and caramelized apples in place of white sausage and French prunes. Cotes de boeuf has also been added to the entrees, along with a confit of big eye tuna a la Nicoise, and Keller’s poulet roti will substitute pearl onions, winter savory jus, lardons, and button mushrooms for pomegranate seeds, heirloom squash, and sage infused chicken jus, though the change sounds seasonal and possibly to be seen elsewhere.
There are also two salads coming to Beverly Hills that don’t appear on either of the other menus, found in a frisee with bacon vinaigrette and poached egg, and a Poireaux salad with eggs mimosa and piquillo peppers. Whether the new and updated items reflect changes that will be made at other Bouchons or are unique to Beverly Hills is yet to be confirmed. All we know is that this marks the first time we’re seeing them and we’re hoping for something at Bouchon Beverly Hills to call our very own. Especially since we won’t necessarily have a bakery turning out divine chocolate pastries like the ones Keller teased L.A. with at AWFF.