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The Review: Bouchon in Beverly Hills
From the avalanche of attention Thomas Keller has been getting for Bouchon, you'd almost think the arrival of the new Beverly Hills restaurant was the second coming. Actually, it is, in a way. For those without a long memory, Keller was executive chef at Checkers Hotel in downtown L.A. in the early '90s, well before the French Laundry, Per Se and his seven Michelin stars. Now Keller is back in Los Angeles in a big way, this time as a phenomenally successful chef trailing all the high expectations and jealousies that exalted status entails.
By S. IRENE VIRBILA
January 20, 2010