- Come on over to the Crêperie in the Courtyard
- Dinner with Jean-Marc Espinasse
- Special events at Bouchon next month
- LAAFF 2010 Photos
- Bastille Day 2010 Photos
- Bastille Day 2010
- From Champagne to Provençe Wine Dinner
- Location
- Down on the Farm
- They Said It!
- Celebrity Sighting at Bouchon
- Celebrity Sighting, SPECIAL EDITION
- The Wine Cellar/Private Dining Room
- #onionsoupwars
- Petites Assiettes (Small Plates & Appetizers)
- Grandes Assiettes (Entrées)
- Desserts
- Specials
- MUSSEL NIGHTS!
- White Wine by the Glass
- Red Wines by the Glass
- Wine List
- More to Drink! (Beers, etc.)
- About Us
- Dining Out for Life
- Marcel and His Father
- Well, Thank You!
- Catch Us on YouTube
- Gallery
- Links We Like
- Bouchon Email News
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Our Wine Cellar is Ready for You!
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Have a Special Occasion this Fall?
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In Charge of a Christmas Party?
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Through our dining room & courtyard is our wine cellar/private dining room. It seats up to 20 and is the just-right spot for your special occasion. As they say on the TV, certain restrictions apply. Send us an email by clicking here to see about booking your date!
Expanded Regular Seating!
Your Bouchon wait time just got shorter!
On the nights our wine cellar isn’t booked, we’re opening it for regular seating. Check it out on your next visit! -
Bouchon Location
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62 N. Lexington Ave
Downtown Asheville, NC 28801Tel: 828.350.1140
We do not accept reservations, but we’d love for you to hang at the bar. Or enjoy the outdoors on the Lexington Patio, immediately adjacent to Bouchon.
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Bouchon Hours
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Starting at 5pm
Seven days a week -
creperie bouchon
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In the Lexington Avenue Courtyard behind Bouchon.
You may enter from the gated area just south of Bouchon’s front door. Follow the brick walkway to the courtyard. * Creperie Bouchon* is on the right.
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Creperie Bouchon Hours
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11 am to 3pm
Sunday11 am to 8 pm
Mon-Sat -
Parking
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Parking on Lexington Ave. is free after 6 pm & there’s a small “honor” lot next to Downtown Books across the street from us. The public Rankin Garage is one block to the west. The first hour is free. After the first hour, the rate is $0.75 per hour. You will be charged $0.75 for each fraction of an hour. So if your ticket to enter reads 6:30 pm, and you exit at 8:31 pm, you would get the first hour (to 7:30) free, then you would be charged $0.75 for the hour from 7:30 to 8:30, and another $0.75 for the one minute into the next hour, so it would cost $1.50. The automated booths are set up to take Visa & MasterCard.
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Petites Assiettes (small plates & appetizers)
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Updated 10-10-2012
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Pomme Frites
Our famous french fries dusted with Herbs de Provence & served with roasted red pepper aioli
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Roasted Garlic
Roasted garlic bulb drizzled with olive oil & served with baguette
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La Soupe du Jour
A seasonally appropriate starter
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Gratinée a L’Oignon
Our version of the classic is traditional: made with hearty beef stock topped with a baguette crouton and melted Swiss cheese
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La Salade de Betteraves au Chèvre
Roasted beets tossed with local apples, walnuts, Three Graces Dairy goat cheese & Dijon mustard vinaigrette, served on fresh greens
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Salade du Grand Père
Fresh greens dressed with our Dijon vinaigrette, sprinkled with lardons (thick crisp-cooked bacon) & walnuts
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La Salade Fumé
Local smoked trout tossed with our mixed greens & lemon-dill dressing, garnished with homemade goat cheese croutons, fried capers shaved red onion.
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L’Assiette de Fromages
From Three Graces Dairy in nearby Madison County
Soft fresh goat cheese, a cow’s milk brie & a seasonal creation
Garnished with homemade chutney & fruit15 -
L’Assiette de Paté Maison
Both made in our kitchen:
pork & duck country-style paté & duck liver-Cognac mousse paté
Garnished with cornichons, Dijon mustard & baguette9 -
L’Os a Moëlle Braisé
Braised beef marrow bones with sherry mushroom sauce & toasted baguette
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Les Coquilles St Jacques
Fresh scallops gratinée in a light Gruyere béchamel with mushrooms, onion, garlic & lemon
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Ravioli de Homard Nantua
Lobster ravioli in crawfish-tomato cream sauce
Small (4) 12 Large (6) 16 -
Les Escargots Bourguignon
Classic: escargots baked in garlic butter under puff pastry
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