Bouchon’s Thomas Keller is the first and only American-born chef to hold multiple top three-star ratings from the Michelin Guide. Other accolades include The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards. He is known for The French Laundry in Napa Valley and Per Se, in New York City. He is the author of six cookbooks that have sold 1.5 million copies.
The mid-day Sunday drive was a breeze without all the weekday traffic. Take time to explore Coral Gables’ Miracle Mile, swim in the Venetian Pool or visit The Biltmore Hotel. As we turned off Douglas Road, we passed through the historic entry into the city’s business district — the Alhambra Entrance, a stone structure that looks like a bridge with two towers. Just a few blocks away was the 1924 Mediterranean-style La Palma building, a fitting home for a French bistro. A huge bowl of flowers behind the reception desk, a gleaming, mirrored bar and an impressive display of seafood in curvy glass cases set the tone. The interior was designed by Keller’s long-time collaborator Adam D. Tihany of New York City. Colorful French country floor tiles, a parlor palm and prints of objects and their French names made it feel like the French countryside.
We got some great recommendations: The 2016 Meursault, La Barre Dessus – Clos Marguerite was a smooth white wine that was a great palate cleanser. The Chateau DuTertre, Margaux 2011, a red Bourdeau blend, was light and smooth. An electronic tablet offers an extensive list of choices. The cocktail list includes the French 75, Bijou, St. Germain Spritz and Boulevardier.
The sectional-style baguette had a thin crispy outer layer and a very soft inside. The Escargot de Bourgogne came in puff pastries — great for dipping in the sauce. The endive salad was artfully arranged and had creamy soft chunks of blue cheese. The Foie Gras Saute was melt-in-your-mouth deliciousness and so was the Gnocchi á la Parisienne, which was a much more delicate pasta than the typical Italian version.
The menu offers seasonally changing classic French dishes such as roast chicken, steak frites and croque madame. We split the Boeuf Bourguignon — braised short rib with fingerling potatoes, French round carrots, pearl onions, bacon lardons and a Bordelaise sauce. It had a masterful complex flavor and was fork-tender. The other entrée was Truite Grenobloise, sauteed Idaho rainbow trout with cauliflower florets, capers, lemon suprémes, brioche and beurre noisette. It was perfectly prepared and the filets slid right off the skin. The star side was the Champignons de Paris, button mushroom in a tasty veal juice. Save room for the Profiteroles with ice cream and a chocolate sauce poured tableside and the Chocolate Mousse.
SHORT TAKES
- Happy Hour: Tuesday-Saturday, 4-6 p.m.,
- Hours:
Sunday: noon to 9 p.m.
Monday–Thursday: 4-10 p.m.
Friday: noon to 10 p.m.
Saturday: noon to 10 p.m.
- Bouchon emphasizes seasonal items and fall/winter brings Boudin Noir, blood sausage with potato purée and caramelized apples; Saumon Poêlé, pan-seared Scottish salmon with French green lentils, Matignon of root vegetables and red wine jus; and tender Confit de Canard, duck prepared in a multi-step time-consuming fashion.
- The prices at Bouchon are reasonable given the quality of the food and service, but you can get an extra boost with the recent three-course prix-fixe L’Express Lunch and Dinner menus.
WHERE: 2101 Galiano St., Coral Gables, FL, 33134
PHONE: (305) 990-1360
WEBSITE: https://www.thomaskeller.com/coral-gables-florida/bouchon-bistro
