"It continues to set the standard for a relaxed date night with meals that never disappoint. The onion soup feels like a warm embrace in a crock. Beneath the blistered, cheesy layer of Swiss and Gruyere is a deeply rich beef broth teeming with caramelized onions and a sourdough crouton. Despite its depth, the flavors never overwhelm. Use the complimentary baguette to soak up every last drop of the savory broth."
"The trout wrapped in puff pastry is a cousin to beef Wellington and a homage to saumon à l'oseille (salmon with sorrel sauce), the iconic recipe created by Restaurant Troisgros in Roanne, France. It's served with a creamy, lemony sauce and topped with dollops of smoked trout roe. Order this dish for the right blend of comfort and refinement. No meal is complete without the maple creme brulee. Its crisp, caramelized sugar shell cracks to reveal silky smooth custard - a most satisfying send-off."
"Even with its popularity, Le Bouchon still carries the charm of a neighborhood spot. The restaurant is consistently busy, but those without a reservation can try their luck at the six-seat bar. On my visit, I found myself seated between a regular quietly reading a magazine and two first-timers excited to try the place. Mondays feature half-priced bottles or half-bottles of wine, and the menu spans French offerings from $55 up to a $750 Champagne."
Le Bouchon is a decades-old French bistro that channels an 11th arrondissement spirit with a cozy, intimate dining room and a menu of beloved classics. The onion soup pairs a blistered Swiss and Gruyere crust with a deeply rich beef broth full of caramelized onions and a sourdough crouton, balanced so flavors never overwhelm. The trout wrapped in puff pastry evokes beef Wellington and saumon à l'oseille, served with a creamy lemon sauce and smoked trout roe. The maple creme brulee delivers a crisp caramel shell and silky custard. The restaurant retains neighborhood charm, stays consistently busy, offers a six-seat bar for walk-ins, Monday half-priced wine deals, and a menu ranging from $55 to $750.
Read at Eater Chicago
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