graphrix_IHB
New member
<a href="http://www.latimes.com/features/printedition/food/la-fow-keller9-2008jul09,0,165795.story">He is coming to LA to open up a Bouchon in Beverly Hills</a>.
<em>
The chef at the new Bouchon will be Rory Herrmann, currently chef at the private dining room of Keller's Per Se in New York City. He will be working under the direction of Jeffrey Cerciello, who oversees all of Keller's casual dining restaurants.
The new Bouchon will combine what seem to be two of the biggest trends in Southern California restaurants these days. The first is classic French bistros and brasseries run by well-known chefs, such as Alain Giraud's Anisette in Santa Monica and David Myer's Comme ?a in West Hollywood.
It also furthers the trend of nationally prominent chefs opening local outposts, such as Tom Colicchio's Craft in Century City, Laurent Tourondel's BLT Steak in West Hollywood and Mario Batali's Mozza on Melrose.
Keller is generally acknowledged to be one of the greatest chefs in America. He is certainly the only one with two restaurants with 3-star ratings from the prestigious Michelin Guide (he is equaled only by French chef Alain Ducasse).
Keller made his first great success with the French Laundry in Yountville, Calif., which opened in 1994. It quickly became a sensation with his inventive multi-course menus of perfectly wrought small dishes. He followed that with Per Se in Manhattan in 2004, offering similar fare.</em>
IHB road trip splurge one night? Maybe get Trooper to join us, and take us to some of her favorite bars afterwards? ;-)
<em>
The chef at the new Bouchon will be Rory Herrmann, currently chef at the private dining room of Keller's Per Se in New York City. He will be working under the direction of Jeffrey Cerciello, who oversees all of Keller's casual dining restaurants.
The new Bouchon will combine what seem to be two of the biggest trends in Southern California restaurants these days. The first is classic French bistros and brasseries run by well-known chefs, such as Alain Giraud's Anisette in Santa Monica and David Myer's Comme ?a in West Hollywood.
It also furthers the trend of nationally prominent chefs opening local outposts, such as Tom Colicchio's Craft in Century City, Laurent Tourondel's BLT Steak in West Hollywood and Mario Batali's Mozza on Melrose.
Keller is generally acknowledged to be one of the greatest chefs in America. He is certainly the only one with two restaurants with 3-star ratings from the prestigious Michelin Guide (he is equaled only by French chef Alain Ducasse).
Keller made his first great success with the French Laundry in Yountville, Calif., which opened in 1994. It quickly became a sensation with his inventive multi-course menus of perfectly wrought small dishes. He followed that with Per Se in Manhattan in 2004, offering similar fare.</em>
IHB road trip splurge one night? Maybe get Trooper to join us, and take us to some of her favorite bars afterwards? ;-)
