After Thomas Keller’s Bouchon Bistro opened its doors three years ago, back in 2009 Chef de cuisine Rory Herrmann has always presided over Bouchon’s menu, which for the most part is French inspired. However, over the years the menu has changed, along with the seasons, leading to a more veggie conscious menu with a variety of veggies and salads. It wasn’t until early October, when Hermann left Bouchon Bistro to explore other opportunities that there was hope for a new menu.
On December 16, new Executive Chef David Hands will release the first menu in three years to be created by someone other than Herrmann and Keller. Some anticipated additions include roasted marrow bones and an artichoke, kale and toasted barley salad.
Until the new menu is finalized, Bouchon devotees can indulge themselves in one of the restaurant’s Winter Sunday Suppers, which includes a delectable roast chicken dinner.