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Michael Sandoval
Jessica Pinzon
Jeremy Threat
Casual
Suggested
American Express
Visa/MasterCard
Not Accepted
Seasonal Menus
Handicap Accessible
Non-Smoking in Restaurant
Private Parties
Private Rooms
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Napa Valley

Bouchon
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Hours:

Monday - Sunday

11:30 am - 12:30 am

Meals:

Lunch
Dinner

Cuisine:

Classic
French

6540 Washington St
Yountville, CA 94599
United States
Google Map

(707) 944-8037

www.bouchonbistro.com

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

Chef de Cuisine Michael Sandoval leads the kitchen at Chef Thomas Keller's award-winning bistro Bouchon in California's Napa Valley. Sandoval first joined the Thomas Keller Restaurant Group in 2003 as an opening Chef de Partie at Keller's second Bouchon restaurant located in the Venezia Tower of the Venetian Casino, Hotel & Resort. After two years of demonstrating his tireless work ethic and humble demeanor, Sandoval was promoted to Sous Chef at Bouchon in Las Vegas. In 2009 Sandoval relocated to Yountville, CA to become Executive Sous Chef for Bouchon and was in turn promoted to Chef de Cuisine in 2011. Sandoval continues the tradition of excellence at Bouchon with its seasonally-changing, classic bistro menu and program of special dinners throughout the year celebrating the diverse regional cuisines of France.

“One Star Award,” 2008

—The Michelin Guide

 

“Top 100 Bay Area Restaurants,” 2008

—San Francisco Chronicle

 

“Three Stars,” 2007

—San Francisco Chronicle

 

“One Star Award,” 2007

—The Michelin Guide

 

“Top 100 Bay Area Restaurants,” 2007

—San Francisco Chronicle

 

Santa Rosa Press Democrat

3 1/2 Rating

Bouchon Bouchon Bouchon

Menu

 Fruits de Mer & Caviar

  •  

    Grand Plateau

  • 1 lobster, 16 oysters, 8 shrimp, 8 clams, 10 mussels, seasonal crab, special selection
    $110.00
  •  
  • Petit Plateau
  • 1/2 lobster, 8 oysters, 4 shrimp, 4 clams, 8 mussels
  • $65.00
  •  
  • California Sterling
    White Sturgeon Caviar     with toasted brioche & crème fraîche
  • $135.00  (50 gm.)
  •  
  • Huîtres - oysters
  • $18.00 / 1/2 doz
  •  
  • Crevettes - shrimp
  • $19.00 / 1/2 doz
  •  
  • Palourdes - clams
  • $1.95/ piece
  •  
  • Moules - mussels
  • $7.00 / 1 doz
  •  
  • Demi-Homard - 1/2 lobster
  • market price
  •  
  • Crabe - crab
  • market price
 

Salades

 

  • Salade de Cresson et d'Endives
    watercress & endive salad with Roquefort, toasted walnuts & walnut vinaigrette
    $11.75
  •  
  • Salade Maraîchère au Chèvre Chaud
  • mixed greens, herbes de Provence & goat cheese with red wine vinaigrette
    $10.50
  •  
  • Salade d'Arugula et Fruit Frais d'Été
  • marinated stone fruit, wild arugula, Marcona almond praline, fromage blanc & peach vinaigrette
    $12.50
  •  
  • Laitue
  • bibb lettuce & garden herbs with house vinaigrette
    $10.50
  •  
  • Salade d'Homard et Melon
  • Maine lobster, garden melons, pickled shallots, mustard greens & piquillo pepper vinaigrette
    $14.50
  •  

Hors-D'Oeuvres

 

  • Olives Marinées
    marinated olives
    $6.50
  •  
  • Terrine de Foie Gras de Canard
  • served with toasted baguette
    $49.00 (5 oz.)
  •  
  • Quiche du Jour
  • daily quiche selection
    $13.50
  •  
  • Assiette de Charcuterie
  • served with pickled vegetables, Dijon mustard & petite baguette
    $15.50
  •  
  • Pâté de Campagne
  • country style pâté with watercress, cornichons & radishes
    $12.50
  •  
  • Rillettes aux Deux Saumons
  • fresh & smoked salmon rillettes served with toasted croûtons
    $16.75
  •  
  • Beignets de Brandade de Morue
  • cod brandade with tomato confit & fried sage
    $14.00
  •  
  • Soupe à l'Oignon
  • French onion soup
    $9.75
  •  
  • Soupe du Jour
  • daily soup selection
    $9.00
  •  
  • Crabe à Carapace Molle
  • crispy soft shell crab, wild mushrooms à la grecque & mâche with sauce grenobloise
    $14.00
  •  

Plats principaux

 

  • Gigot d'Agneau
    roasted leg of lamb with a ragout of summer pole beans, cherry tomato confit & roasted tomato-lamb jus
    $32.00
  •  
  • Steak Frites
  • pan-seared prime flatiron, caramelized shallots & maître d'hôtel butter served with French fries
    $34.95
  •  
  • Contre-filet a la Duchesse et Moelle
  • prime sirloin steak, crispy bone marrow, duchesse potatoes, glazed carrots, pearl onions & celery with sauce Lyonnaise
    $38.00
  •  
  • Boudin Blanc
  • white sausage with potato purée & French prunes
    $25.00
  •  
  • Truite Amandine
  • pan-roasted trout with haricots verts, roasted almonds & beurre noisette
  • $27.95 
  •  
  • Thon  Grillée
  • grilled tuna, marinated anchovies, new crop potato salad, fennel, niçoise olives & peppercress with anchovy vinaigrette
    $34.50
  •  
  • Gnocchi à la Parisienne
  • sautéed gnocchi with a fricassée of garden vegetables & brown butter sauce
    $23.50
  •  
  • Tartinedu Jour
  • open-faced sandwich on toasted levain served with French fries
    $17.95
  •  
  • Croque Madame
  • toasted ham & cheese sandwich on brioche, fried egg & mornay sauce served with French fries
    $17.95
  •  
  • Moules à la Basquaise
  • Maine bouchot mussels, sweet peppers & house-cured chorizo with chorizo broth
    $27.50
  •  
  • Poulet Rôti
  • roasted chicken, sweet corn, figs, pickled peppers & arugula with chicken jus
    $26.50
 

Les Accompagnements

 

  • Macaroni au Gratin -  macaroni gratin
    $7.50
  •  
  • Haricots Verts - French green beans
  • $6.50
  •  
  • Purée de Pommes de Terre - potato purée
  • $6.50
  •  
  • Pommes Frites - French fries
  • $7.00
  •  
  • Courgette d'Été - sautéed summer squash
  • $6.50
  •  
  • Epinards - sautéed spinach
  • $6.50
  •  
  • Arichauts à la Barigoule - braised artichokes with mushrooms & house-made ham
  • $7.50

 

Profiteroles

  • vanilla ice cream & chocolate sauce
    $9.50
  •  
  • Crème Caramel
  • caramel custard
  • $8.50
  •  
  • Tarte au Citron
  • lemon tart
  • $9.50
  •  
  • Crème Glacée/Sorbet aux Fruits
  • ice cream/sorbet
  • $5.50
  • Pot de Crème
  • infused custard
  • $8.50
  •  
  • Marquise au Chocolat
  • dark chocolate mousse with burnt orange cream
  • $9.50
  •  
  • Île Flottante
  • meringue with vanilla crème anglaise, almond & caramel
  • $9.00
  •  
  • Fromages
  •  
  • Ardi Gasna
  • sheep's milk
  •  
  • Abbaye de Tamie
  • raw cow's milk
  •  
  • Rogue River - Echo Mountain
  • cow & goat's milk
  •  
  • Andante Dairy - Minuet
  • goat's milk
  •  
  • Cantal
  • cow's milk
  •  
  • Tomme Dolce
  • goat's milk
  •  
  • $9.75 each
  • 3 pc (tasting portion) $15.25

 

The Bouchon wine program features wines from France and the United States, primarily California. It takes its cues from the kitchen and the cuisine. A wine of the Rhone Valley or a California Syrah might accompany the leg of lamb, a Sancerre with oysters, a Bordeaux or a Napa Valley Cabernet Sauvignon with the steak frites.

 

We seek out wines that express their terroir, offer a sense of place and a story of the individuals who make them. You'll find this to be true in wines like a cru Beaujolais from Marcel Lapierre, or a Pinot Noir from the Anderson Valley that star winemaker Wells Guthrie crafts just for Bouchon.

 

With the same spirit of community, we are pleased to announce our Vin de Carafe program. In bistros throughout France, Vin de Carafe is simply what you drink. Order a carafe of wine, and what is brought to your table is simple, delicious, affordable and served without pretense. These wines are a representation of the region they are from and of the people who produce them, most likely friends, family or neighbors. They are honest wines, truly local.

 

At our Bistros, we have recreated the spirit of these special wines by introducing our own Vin de Carafe sourced from the wine regions surrounding our restaurants. The wines are selected in barrel from the cellars of the finest winemakers California has to offer, and are only available in the restaurant. They are delicious, affordable and unique - once a barrel is gone, the wine won't return again.