Recipes from Bouchon

Bouchon by Thomas Keller

Thomas Keller, chef/proprieter of Napa Valley’s French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please.

So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity.

Skirt steak topped with caramelized shallots on a plate with pan juices and arugula salad

Skirt Steak with Caramelized Shallots

Some nights we dream of being lost amid giant steaks piled high with mounds and mounds of sweet caramelized shallots made according to this recipe. Hate to wake up.

  • Quick Glance
  • 1 H
  • 2 H, 30 M
  • 2
Mini almond cake topped with sliced almonds and powder sugar, nearby a bowl of strawberry-rhubarb sauce

Almond Cake & Strawberry-Rhubarb Compote

A gorgeous dessert, this almond cake has a rich, buttery flavor and toasted almond topping. Serve with strawberry-rhubarb compote or seasonal fruit.

  • Quick Glance
  • 1 H
  • 1 H, 25 M
  • 0
Escargot

Escargots | Snails with Herb Butter

Escargot with garlic butter and herbs is a classic French preparation. The snails can be served in their shells or in snail dishes, topped with puff pastry.

  • Quick Glance
  • 35 M
  • 2 H
  • 2