October 28, 2020 The Best Source of News, Culture, Lifestyle for Culver City, Mar Vista, Del Rey, Palms and West Los Angeles

Enjoy the classics at Bouchon Bistro in Beverly Hills

Bouchon Bistro has been serving up classic French dining since November 2009 in the heart of Beverly Hills.
Bouchon Bistro has been serving up classic French dining since November 2009 in the heart of Beverly Hills.

For Bouchon Bistro chef du cuisine David Hands, he is always reminding his team they are the last stop for the product before restaurant guests enjoy a lot of people’s hard work and dedication.

“It is up to us not to mess it up,” Hands says. “We have a responsibility to every farmer, packer, purveyor, driver, and store manager not to ruin the beautiful product that each and every one of them has cared for and given time towards. All we have to do is cook the food to the best of our abilities and let the natural flavor speak for itself. I feel that the menu and the team are always pushing for that goal.”

The restaurant in the heart of Beverly Hills, adjacent to Beverly Canon Gardens and the Montage Hotel, has been serving classic French dining for about five-and-a-half years.

Steak Frites.
Steak Frites.

After nearly 20 years in Yountville, CA, Chef Thomas Keller decided to return to Southern California to bring his favored Bouchon Bistro cuisine to the city of Beverly Hills in November 2009.

Hands, who was part of the Bouchon Beverly Hills opening team, started as Sous Chef and climbed the ladder to Executive Sous Chef after six months then to Chef de Cuisine in October 2012.

His passion for the job is stronger than ever.

“Bouchon has a clean simple menu, what hides beneath the apparently simple dishes is a team dedicated to sourcing the best ingredients, cooking it to the best of our abilities and always striving to better ourselves,” Hands says. “We look at every dish to find the best way to cook it.”

Roasted chicken.
Roasted chicken.

Take the roasted chicken, a Bouchon staple and a dish that so many people across the world are familiar with in one way or another, Hands says.

“We look at every aspect of that chicken to create the best roasted chicken we can,” he says. “Our process takes four to five days in order to brine, dry, and roast the chicken, to create the crisp skin and moist meat. Our goal is for our guests to order the chicken, taste it and be flooded with a childhood memory of their favorite chicken. If we do this, then we have succeeded in our job.”

When asked about what his current favorite menu was on his ever-changing menu, he says it’s the Bibb salad.

“This is our simplest salad with just a few ingredients,” he says. “For me there is nowhere to hide on the dish. The flavors are not covered up, but stand proud and true to what they are. I don’t think you can beat a crisp salad of Bibb with vibrant flavors of fine herbs, a sharp kick of Dijon mustard vinaigrette, and a tang of fresh lemon juice. This is the most refreshing salad.”

The Grand Plateau.
The Grand Plateau.

He says he also excited because he’s about to implement a menu change on June 17, welcoming in the summer menu.

“As a chef, I love to see the seasons as they always bring new beautiful fresh produce,” he says. “So I guess the whole menu is my favorite right now.”

Hands says being part of the Thomas Keller Restaurant Group is very special, saying Chef Keller has laid the path for him and his team.

“He has put in all the ground work with his dedication to the craft and the profession,” he says. “We are very blessed to have relationships with our purveyors that stretch over 20 years. I think because of this bond Chef has created we are all pushing for the same goals, to make our guests happy. There are so many examples of great relationships throughout our company.”

Reflecting on his profession and his love for cooking, Hands says some of the most important time that his generation is missing out on is family time.

“I remember growing up, always sitting with my parents and eating dinner, whether it was at home or at a local restaurant,” he says. “We are trying to bring this back by introducing Sunday Suppers. We want families to take the time to sit with each other, enjoy the company and create new memories. For me Bouchon is about sharing and caring for our community.”

Sunday Suppers runs from 4 pm to 9 pm every Sunday; $30 for adults and $15 for children 12 and under.

This Sunday, June 21, the supper will feature grilled hanger steak with sauce au poivre, French fries, and haricot vert.

Bouchon is located at 235 North Canon Drive, Beverly Hills. For reservations or more information, call 310.271.9910 or visit www.bouchonbistro.com.

Related Posts

Craft Cocktails at Home

October 27, 2020

October 27, 2020

Today on Westside Food Scene we learn to make a delicious craft cocktail and mocktail that you can enjoy anytime...

Swingers to Reopen: Westside Food Scene

October 22, 2020

October 22, 2020

Westside Food Scene October 22, 2020 By Kerry Slater Swingers Back in Businesses Swingers, the popular American diner, is reopening...

Edify TV: National Greasy Food Day on the Westside

October 22, 2020

October 22, 2020

October 25 is National Greasy Foods Day. Here are a handful of Westside eateries offering delicious, greasy comfort food in...

Can You Make Tiramisu?

October 21, 2020

October 21, 2020

Learn the most important ingredients to create this classic dessert in this video with Sinners and Saints, brought to you...

Michelin Pauses 2020 Guide for California Citing COVID-19, Wildfires

October 15, 2020

October 15, 2020

Restaurant guide says COVID-19 and wildfires forced decision By Kerry Slater The Michelin Guide has paused the announcement of Stars,...

Pie Season Is Here!

October 14, 2020

October 14, 2020

Learn how to make your holiday favorites with gluten free and vegan options in this interview with Sinners & Saints...

Edify TV: National Dessert Day on Westside

October 8, 2020

October 8, 2020

National Dessert Day is coming up October 14 so here are some Westside places with treats sure to satisfy a...

Popular Indian Street Food Restaurant Opening in Culver City

October 8, 2020

October 8, 2020

Westfield Culver City getting popular The Bombay Frankie Company By Kerry Slater A popular Indian street food restaurant is relocating...

Beachfront Dining on Display at Santa Monica Group of Restaurants

October 8, 2020

October 8, 2020

By Toi Creel COVID-19 hasn’t just had an impact on the health of Santa Monica residents, it also has impacted...

Why Does Swiss Cheese Have Holes? Understanding Cheese Part Two

October 8, 2020

October 8, 2020

Today we talk with the owner of Andrew’s Cheese Shop to solve the mystery behind why Swiss Cheese has holes,...

Culver City-Founded Sizzler Restaurants Declare Bankruptcy

October 1, 2020

October 1, 2020

Longtime chain to keep locations open By Toi Creel Founded in Culver City and based in Orange County the 62-year-old...

LA County Says Breweries, Wineries Can Resume Outdoor Services

October 1, 2020

October 1, 2020

LA County Board of Supervisors approves reopening in 3-2 vote By Kerry Slater LA County has given breweries and wineries...

Understanding Cheese Part One: Types Of Cheese

September 29, 2020

September 29, 2020

Today we talk with the owner of Andrew’s Cheese Shop to learn about the different categories of cheese, what they...

Edify TV: Al Fresco Program Ending?

September 24, 2020

September 24, 2020

During a COVID-19 pandemic many restaurants have found aid through the City of Los Angeles’ Al Fresco dining program, but...

As County Breweries Say They Have Been Unfairly Shuttered Lawmakers Pass Grant Program

September 24, 2020

September 24, 2020

$10 million grant program approved by Board of Supervisors  By Sam Catanzaro Will a $10 million grant program be enough...