After a particularly stressful day at work recently, I picked up the Bouchon cookbook on impulse. At HKD500, it wasn't a cheap acquisition, but it is sooooo good it's like food porn. Needless to say, I've spent many nights drooling over its pages and falling asleep with dreams of creamy rilettes, crispy frites and succulent roast meats. Mmmm...
I haven't had time to make any of the recipes in Bouchon (too busy drooling obviously), however when Christmas vacation plans materialized into a driving trip from San Francisco to Los Angeles, I convinced S that he absolutely HAD to make the detour up to Napa to go to one of Keller's restaurants. We tried to make reservations at French Laundry, but obviously did not get one.
(We actually got through the line after being put on hold for 20 minutes - I think the conversation went something like: Me: "Can I make a reservation for French Laundry for two please? Anytime in December, for lunch or dinner, whatever we can get." Recep: "I'm sorry m'am but we are completely full in December." Me: "(sounding desperate) Nothing at all?? What about January?" Recep: "I'm sorry we are closed first week in January and I have nothing thereafter either. Would you like to put your name on the waitlist? ." Me: "Ok." At this point I'm thinking she probably writes our names down on a piece of paper, crushes it, and jumpshots it into the overflowing paper bin across the room thinking "Another pair of morons." ANYWAY...)
So Bouchon it had to be. I'd been to Bouchon once during my culinary course at Napa, and it had just been perfect - gorgeous, simply prepared bistro fare - so I did manage to raise S's expectations pretty high.
We weren't disappointed. We ordered the quiche du jour, poulet un frites and a salmon rilette. Everything was simply delicious. The chicken especially was perfectly done - seasoned in a honeyed brine (aha - recipe in his cookbook!!) and roasted until it was succulent and not at all overdone. The white meat was still juicy and the dark meat just had the slightest, faintest tinge of blush at the bone (some might say underdone, but it's the Chinese way!). The fries were how fries should be - crisp and fragrant outside, with a touch of creaminess inside. I'd ordered the quiche and rilette last time and had been suitably impressed - this time was no different.
We left, full, satisfied, impressed, and I, inspired. When I return to Hong Kong, I'm definitely plucking up the courage to try to recreate these dishes at home.
