The eponymous Thomas Keller is celebrated in the world of gastronomy for a reason. Chef/owner of restaurants like Three Star (and Green Star) The French Laundry, Three Star per se, One Star The Surf Club Restaurant, and Bib Gourmand La Calenda, Keller’s culinary resume speaks for itself. With Bouchon in Coral Gables, the renowned chef is adding another reason why.
Tucked inside the historical La Palma building, the award-winning French bistro will focus on seasonal and French classics like steak frites, roasted chicken, and escargots de Bourgogne.
For Keller, though, Bouchon in Coral Gables isn’t just another location (one in Yountville and Las Vegas). It's a homecoming rooted in a desire to be a part of history and the community.
History and Community:
Originating from Lyon, France in the 16th century, Bouchon is a type of restaurant focused on serving traditional French dishes. With over 300 years of history, Keller’s main concern was to not fix something that’s not broken. “We’re not trying to change anything,” explains Keller. “We’re trying to represent the culture, food, design, ambiance, and energy. If we embrace that idea and execute it at a very high level, then we’re going to have a restaurant that people will enjoy.”
That emphasis towards staying true to history is one of the reasons that brought Bouchon in Coral Gables to the historical La Palma building. To Keller, the building showcases the history of Coral Cables itself. “It’s easy to open a restaurant in a contemporary modern building,” Keller states. “But to find something that has character, history, and charm; and add a restaurant to the equation, that’s what makes it important.”
The other is a sense of community. “This is where I grew up, I want to be a part of the community,” Keller adds. “There’s a lot of history, growth, and evolution here—I want this to be a restaurant for the community.”
Authenticity on the plate:
Staying true to the bistros in France, the menu at Bouchon doesn’t really change. Consisting of bistro staples like steak frites (their best seller), roasted chicken, leg of lamb, mussels, and fish, Keller and his team focus on making these shine through better ingredients and techniques. “The dish is still fundamentally the same,” Keller tells me, adding, “But now it’s better.”
This philosophy exists across all Bouchon locations. To keep things fresh and interesting, however, Keller does swap out garnishes for the seasons. An example of that is the classic Gigot d’Agneau (roasted leg of lamb)—ratatouille for the summer, beans for the winter. "It's what people expect, what people want, what people are searching for," says Keller. "Take going to see the Rolling Stones," adds Keller. "I'm sure the Stones are tired of playing (I Can't Get No) Satisfaction, but it's part of what they have to do because their audience demands it." This ethos is what's made Keller and Bouchon a success and a staple amongst the dining cognoscenti.
The pursuit of excellence:
Instead of constantly changing menus, Keller focuses on evolving daily. He dubs it the “1%”. Through improving yourself and those around you—even by 1% each day—it will compound and yield extraordinary changes.
"That’s the ultimate goal for me and my team,” Keller explains. “We don't just look at it as our restaurants. We look at it as our profession. We want to be part of this overarching goal of elevating the standards of our profession through the work that we do.”
Comfort food:
You may be asking, if the menu stays the same year round, wouldn’t that get boring real fast? To Keller, that’s actually the magic behind Bouchon. Because the menu isn’t constantly changing, the staff is able to give each dish the same amount of attention. “There isn’t a dish on the menu that’s less important than the other,” Keller adds. “These dishes are what people come for, they come back because these dishes are comforting.”
Adding to that is the versatility of the restaurant. Whether it’s an anniversary, out with your girlfriend, or just a comfortable night out, Bouchon has something for everyone. On a first date? Get the delicate Truite Grenobloise (sautéed Idaho rainbow trout). Out with your family? Opt for the heavier Poulet Rôti (French roast chicken). Can’t decide what to order? You can’t go wrong with the streak frites. “Dress up, dress down, whatever,” says Keller. “That’s what I love about Bouchon—the guests make it what they want to make. That’s the beauty about it.”
Hero image: Deborah Jones/Bouchon
Thumbnail: David Escalante/Bouchon
