Lady LUX

As of this week, there’s a new Los Angeles bistro that should be put on the list of must-tastes for those seeking French-infused contemporary American cuisine.

Well-renowned American chef Thomas Keller has just opened Bouchon in Beverly Hills, which will be his 4th restaurant to date.

“Our food is serious,” Thomas Keller says, “but we also want people to have a good time with it.”

This new restaurant is based on his original Bouchon in Yountville, Ca and he’s quite grateful to make this new addition in his native Southern California.

This new bistro is quite different from The French Laundry and Per Se gastronomic experiences by offering more of a vibrant, yet relaxed atmosphere.

At the Beverly Hills Bouchon, that mix includes classic dishes such 0as roast chicken, leg of lamb, mussels and the signature “grand plateau” two-tiered raw bar tower. Wines will be made specially for the restaurant by Southern California vintners. –via interview with Thomas Keller on WWD.com.

Expect exquisitely designed courses and ambiance that’ll meet the standards of even your toughest inner food critic.

If you’d like to bring bistro-inspired cuisine from the chef master into your own home, you can pick up any of his cookbooks or check out this recipe below of one of his most infamous dishes (WWD.com):

Bouchon Mussels with Saffron and Mustard

Serves 4

12 tbs. (6 oz.) unsalted butter
½ minced shallot
24 cloves garlic confit
1 tbs. plus 1 tsp. minced thyme
½ tsp. kosher salt
¼ tsp. freshly ground white pepper
¼ c. Dijon mustard
2 c. dry white wine, such as sauvignon blanc
4 pinches saffron threads
4 lbs. mussels, preferably bouchot
¼ c. plus 2 tbs. minced Italian parsley
freshly ground black pepper

Melt the butter in a large pot over medium heat. Add the shallots, garlic, thymes, salt and white pepper; reduce the heat to low, and cook gently for one to two minutes, or until fragrant. Add the mustard and wine and bring to a boil. Reduce the heat and simmer for a minute or two, then add saffron, cover the pot and remove from the heat. Let the broth steep for at least five minutes. (The broth can be allowed to sit for a few hours at room temperature.)

Rinse the mussels under cold water; scrub them if necessary to clean them. Pull off and discard the beards.

Bring the broth to a simmer over high heat. Add the mussels and stir to combine. Cover and cook for about two minutes, or until the mussels have opened.

Toss the mussels with the parsley and a few grinds of black pepper. Serve immediately in large shallow bowls, with some crusty bread.

Tagged in: food, chef, beverley hills, bouchon, thomas keller, french-contemporary,