Bouchee Brasserie Shares Apple Salade Recipe

A reader M.A.L. wrote in asking if I could obtain the recipe for “a lovely apple salade she had at Bouchée Brasserie”

Chef Frank Van Overbeeke offered me this recipe to share with you.

  • 1.5 C torn Bibb lettuce
  • 1/3 apple cut into flat julienne (preferably Granny Smith)
  • 6 thin slices of celery
  • one TBSP crumbled (dry) blue cheese
  • three pieces red leaf lettuce
  • fines herbes*
  • s&p to taste
  • one tsp each: chopped walnuts, craisins, raisins

For the Dressing: (this recipe makes more than enough for several salads)
Use about 2 TBSP of this yogurt dressing per serving:

  • .5 C mayo
  • .5 C greek yogurt
  • .5 tsp sugar
  • juice half lemon
  • s&P to taste

There you have it.

Comme ci, Comme ça at Bouchée

Regular readers will know that I adore La Voile, another bistro down the street from Bouchée. But I must hasten to add that my experience at Bouchée has nothing negative to dissuade me from returning, it’s simply a matter of enjoying the other, more.

Bouchee has all the visual touches just right, from the lighting, to the tiles, each detail is well thought out. As you would find in Las Vegas, you can imagine you are transported, even though you know the familiar waits right outside.

I asked our server about the bouillabaise, a classic French dish that would tell you how to gauge the authenticity of the place. It was described as both “Classic” in its preparation and as containing lobster and cod. Decidedly NOT classic French Bouillabaise.

Instead, the confit of duck was ordered. This is another one of those ‘barometer’ dishes that is delicious enough that ordering it is seldom disappointing. This had perfectly cooked, authentic flageolet beans. The Bouchee salad that came with it had fennel that was too mild to stand up to the cassoulet, but that is a small point.

We shared a frisee salade (the Bouchée Salade) a favorite of mine. While true French rendition would have a soft boiled or poached egg, this one is described as coming with a hard-boiled egg. I inquired as to whether I might have the soft egg, please? The answer was a surprising and quick, if polite, no. I asked if they wouldn’t please ask the kitchen.

Servers changed mid-meal. The new one made no note of our order or special request. Here’s what we enjoyed:

Baked raclette that was ethereal.

Confit duck cassoulet – perfect.

Frisee salade with a perfect soft cooked egg.

Plenty of fresh hot bread, good service and even an attentive manager that didn’t hover, but carefully corrected any missing flatware or misplaced table items throughout the dining room. Unobtrusively.

I would recommend Bouchee without hesitation. You may not have the most authentic French meal, and some may be irked by small inconsistencies, but one can do much worse in this city, for much more money. Here, you will get a well-prepared meal and maybe even a pleasant surprise. Bon Appétit!

* fines herbes – parsley, thyme, tarragon, chervil – these are delicate herbes often added to fish or salades at the end of cooking

Bouchee Brasserie

159 Newbury Street


~ by jacqueline1230 on October 14, 2008.

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