An amazing experience, delicate and flavorful !
Antoine Gibert – La Critique writer
Bouchon is an incredible restaurant in Santa Barbara near state street and the public market. We are looking at a dinner place open from 5 to 9 pm with top service and quality of dishes. You can easily get lost between the different choices that the menu offers you, it is really complicated to make a decision as all the dishes seems to wait for you to try them. I was with some friends as we tried multiple dishes and shared to try everything. We started with a good recommendation of white wine to begin our first course a Tatomer Gruner Veltliner from 2019 (Meeresboden, Santa Barbara). Proceeding to the food we had WARM PECAN & GOAT CHEESE TART, FRENCH ONION SOUP, TUTTI FRUTTI FARMS HEIRLOOM TOMATO SALAD, FOREST MUSHROOM RAGOUT, RABBIT TERRINE as a french man I had to try the Onion soup and the Rabbit Terrine. Let me tell you it was a delightful experience the flavors in the dishes all come together and make your palate live a crazy moment.
WARM PECAN & GOAT CHEESE TART 7/10
We encounter here a strong and flavorful goat cheese on a pecan tart with balsamic drizzle is a wonderful combo we look here at a combined flavor that goes well together!
FRENCH ONION SOUP 7/10
The typical french onion soup I had to try this one! While I was expecting a lot of cheese with the soup, the correct amount was delivered and the tasty felt lovely! My only perk is the thickness of the soup when I am more used to a light soup!
TUTTI FRUTTI FARMS HEIRLOOM TOMATO SALAD 8/10
MERAVIGLIA! This dish is an explosion of flavor the simple burrata and tomato taste we can find in Italy and the freshness and delicacy of the lemon all combined together is perfect! We look here at the 2nd best first course Bouchon has to offer!
FOREST MUSHROOM RAGOUT 9/10
Incroyable, this dish could be served as a side for the ribeye steak and it will still be the best! GOAT of the first course thanks to Dylan who showed us this stunning dish!
RABBIT TERRINE 7/10
Huge fan of Rabbit and less fan of Rabbit Terrine, this dish is still an amazing tasty plate but my only concern would be the overall too strong taste of the pickle and the mustard. It remains an incredible dish still!
After the first course finished we proceed on to our main course the one that intrigued me the most. Coming from the South-West of France the MAPLE-GLAZED DUCK BREAST & CONFIT OF THIGH was clearly what I was waiting for coming to Buchon my partners tried the GRILLED CENTER-CUT AMERICAN WAGYU RIBEYE and the PAN-SEARED PEPPER-CRUSTED VENISON LOIN and one incredible wine discovery Jaffurs Syrah from 2017 (Thompson, Santa Barbara)
MAPLE-GLAZED DUCK BREAST & CONFIT OF THIGH 7/10
Overall happily surprise the side and the duck was amazing! I had a hard time with the Confit of the thigh, I wasn’t sure it was the best combination with the Duck breast. The strong maple glazed meat was overruling a Confit. Coming from France I would have liked my duck breast to be more rare than medium rare but the taste was there and the flavor of the duck was respected!
Last but not least my one and only dessert was the CALIFORNIA CHEESE PLATE which according to the cheese plate I am used to in France is almost the same. A mix of flavorful cheeses with character with some honeycomb, and fruit compote.
CALIFORNIA CHEESE PLATE 8/10
This dish is a perfect end to a perfect experience in Bouchon. We have here a good combination with some Jaffurs Viognier, Bien Nacido, Santa Maria from 2017 the sweetness of the wine goes amazingly well with the bleu and the rest of the cheeses.
Finally My little 5 ⭐️
– Location ⭐️⭐️⭐️
– Taste ⭐️⭐️⭐️⭐️⭐️
– Vibe ⭐️⭐️⭐️⭐️
– Prices ⭐️⭐️⭐️⭐️
There's no comment yet. Be the first to discuss!