11.4.13

Bouchon

Bouchon is Thomas Keller’s downscale California get-up. It comes with a Bistro, a Bar and a Bakery. There’s also a book, which the boy and I bought for our sister-in-law-and-other-things Katie, who makes cakes, because we thought the photos might give her pause.

We’re pretty hot on Bouchon. We like their coffee and pastries some mornings, we dig on their bar every so often, and their bistro gave us a fantastic meal on one of my birthdays past.

Their burger is only served lunchtimes so we were a little worried that we’d never get a chance to get round there and try it, but one day the boy pulled a sicky and I met up with him down the road from my work to try the fabled ‘Le Bouchon Burger’.  It’s eighteen bucks.  That is not a typo.  We shared.  



I have to say, these high-end dudes have got it all wrong. Thus far, the expensive burgers we’ve tasted have been all about proprietary meats, basic ingredients, excellent breads and thick-cut tomatoes. When we pay eighteen dollars for a burger, we expect a little more than that, brothers.

This is a fine burger. It’s just fine. It satisfies the basic urge for a burger. But what fool goes into a place like Bouchon Bistro and wants a burger that tastes like the kind of burger you make at home. Really, the McGreevey family burger is pretty much on-par with this burger, with ingredients purchased at Ralphs (for less than $18 a piece).

We’re not angry with Keller or his minions, just confused. Do high-end chefs really disrespect the burger that much that they think it’s just a bunch of meat and salad between two slices of bread?

It’s more Tommy, boy. It’s more.

The Scores: 

Meatiness: 5
Succulentiousness: 3
Bun: 5
Flavor: 3
Stay-togetherness: 4
Joint: 5


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