Le Bouchon
4.9/5
There is a reason this place has been around since 1993 and neither a kitchen fire nor COVID could shake it. Voted one of the best French restaurants in the country, it’s not hard to see why this is possibly my favorite restaurant in the entire city of Chicago. The cozy bistro setting provides the perfect ambiance for food that is consistently fantastic. Mondays are half off bottles of wine, so if you can snag a reservation take it, they go quick!
Tuna Carpaccio: 4.75/5 - A summer special and thus not always on the menu, this was a great amuse-bouche. Light, refreshing, decidedly Mediterranean in both flavor and presentation. Not a perfect score only because, while balanced, I found everything to be a little too subdued.
Escargots: 5//5 - I don’t know what they put in these but they are the best in the city. I will not be taking questions regarding my stance. I said what I said, just trust me on it. Come here, order these, thank me after.
Mussels Provencale: 5/5 - The superior mussels recipe in my opinion (I love a mariniere don’t get me wrong) the fennel and Lillet broth infuse the mussels with deep flavor, while the brininess of the mussels turn the broth into an umami rich soup. There is nothing about this dish that I would change. If anything, they usually have to take it away before I just start spooning up the broth like a soup. The slice of thick country bread that comes with it is the perfect vessel for sopping up all the flavor.
Roast Chicken: 5/5 - There is a reason why the French hold the title for best roat chicken recipes, because this is quite frankly, the best I’ve ever tried. The chicken is impossibly juicy, beautifully seasoned, served with buttery, velvety mashed potatoes, tender crisp green beans, and chicken jus that brings extra depth of flavor. Sometimes it really is the simplest ingredients in the right hands that make all the difference.
Trout en Croute: 5/5 - Think of a beef Wellington, but with trout, and a dreamy, creamy white wine sorrel sauce that provides both texture and flavor contrast. The trout is perfectly cooked, firm enough to hold the dish up while also flaking under your fork. The pea mousse and crispy pastry bring textural contrast for the perfect mouthfeel with every bite. Rich, indulgent, absolutely delicious. This one always ends up on the table.
Steak Frites Manion: 5/5 - Perfectly medium-rare, juicy, inside, seared exterior, on a bed of fries, smothered in peppercorn sauce. If this did not make your mouth water then I don’t think I can help you.
Steak Tartare: 5/5 - I will be honest when I say that I love a steak tartare in general, HOWEVER, not all are made the same. This one definitely stands out, both in texture and flavor, and the presentation doesn’t hurt at all. All the things you love about a steak tartare are present, then elevated with tomato aioli and mimolette for a subtle nuttiness to round out the flavors. Served with onion rings for crunch and sharpness, every bite gets better.
Apple Tart: 5/5 - This apple tart is rustic, simple, and absolutely delightful. The pastry is equal parts crispy and soft, the perfect vessel for the soft apples and the caramel sauce. It may not sound like a lot on paper, but trust me, this is the one to get.
Corn Creme Brulee: 4.5/5 - While the usual creme brulee is maple (and delicious), I applaud Le Bouchon for switching it up depending on seasons. This corn version felt like the happy marriage between a creme brulee and a sweet corn souffle. So why isn’t it a perfect score? Texturally I’m not sure that I was fully convinced that this worked, where I expected the silkiness of creme brulee, the corn still came through creating a less luxurious mouth feel.
