My first visit was in mid September and the experience was exceptional from the moment you walked through the entrance corridor and greeted with the intoxicating scent of fresh apples. The waiting room was elegant with a sophisticated Old World vibe. The boutique dining room with a lavender theme makes diners feel welcomed and relaxed. The service, as well, was impeccable.
The amuse bouche of the day was a simple tomato gazpacho topped with yogurt and lobster, and a side of cracker with creme fraiche and black truffle. It was gone quickly, but at Bouley, they do not leave their guests to starve. Before we could have time to peak through the back, looking for our first course, a man pushing a cart of daily-made artisan breads reeled the wheels to our table. The selections were endless. We tried as many selection as we'd like.
Then, arrived the first course; fresh oysters paired with kiwi and New England Big Eye tuna. I've never thought oysters and kiwi would work together and initially found it bizarre. It was no accidental experiment, though. The combination was a dynamite. The tartness and sweetness of the kiwi balanced out with the fresh-from-the-sea flavor of the oysters.
My sister's Big Eye tuna was even more of a knock out dish. An extremely sophisticated dish, slices of fresh tuna were placed on top of a delicate and aromatic apple foam and topped with caviar. If the oyster and kiwi was a smart pair, this was Einstein. My palate went into a frenzy trying to figure out what these new flavor combination meant. This would be one of the dishes we would fly back to NYC for.
Another dish that captivated my soul was the second course: the porcini flan. If I had to share this dish with anyone, it would be the ultimate test of my love and devotion for that very person. Inspired by traditional Japanese steamed egg pudding dish, chawamushi, this was a French spin on the Asian classic. The egg pudding was soft and delicate, disintegrating immediately as you take the first bite. The broth infused with porcini and black truffle was earthy, savory and fragrant. The meaty pieces of dungeness crab in the broth also elevated everything. A very refined dish and one of my favorites.
Moving to the fourth course, what I call an intermission, I had the white peach soup topped with sorbet, while my sister refreshed her taste buds with strawberries rhubarb and gelato.
By the time the final dessert course arrived, we felt like we were entering food comatose state. My sister ended her course with hot caramelized Anjou pear with Breton biscuit lemon verbena and delicious hot toffee sauce. The dessert also came with a side of Tahitian vanilla and lemongrass ice cream. I indulged in the decadent chocolate soufflé accompanied by a white coffee cloud, white chocolate ice cream and a fluffy chocolate mousse. We were one step closer to going to food heaven.
Just as we thought we were finished, we were offered with more delectables...
If you are looking for a fulfilling gastronomic experience that will entice your every senses, make a reservation at Bouley.