Les nouveaux vins de maison sont arrive! Michel and the Bouchon team welcomed our four new house wines this month! As one would expect from the French, the wines arrived beautifully outfitted with designer labels.

The essentials – White, Red & Rosé – are from the Rhône Valley, Michel’s home. The White is a blend of Viognier & Grenache Blanc grapes; the Rosé, Cinsault & Grenache and the Red is Grenache blended with Syrah. Priced at $19/bottle, $5.75/glass, we think the wines are cheap chic!

For the first time, we are introducing a premium house wine, “The Grand Bouchon.” It’s a reserve blend of Syrah, Cinsault & Grenache. At $42/bottle, we think you’ll find it delightfully comparable to wines at twice the price.

About those sexy new labels: Talented young designer Jane Fischer of Austin, Texas, produced the gorgeous labels.
Jane is a longtime family friend whose fresh, modern & memorable design work inspired us to call on her for such a personal project.
Take a peek at Jane’s website carolynjane.com and see for yourself!

A day Michel has dreamed of arrives Tuesday, June 26, when twelve young people become the first graduates of Asheville’s GO-Kitchen Ready program.

GO-Kitchen Ready, which began as a gleam in Michel’s eye, is a food-service training program aimed at economically-stressed adults. Directed by Chef Mark Rosenstein, former owner of the Market Place, GO-Kitchen Ready is a shared enterprise of Green Opportunities, the Asheville Independent Restaurant Association, Goodwill Industries of North Carolina Inc., Asheville City Schools Foundation, Asheville-Buncombe Technical Community College, and MANNA FoodBank.

Chef Rosenstein researched the how-tos, located and coordinated partnerships and set the program in motion at Randolph School. Working side-by-side with Chef Brian Good, the two chefs conducted 192 hours of hands-on kitchen instruction plus 96 hours of classroom sessions over twelve weeks.

The graduates have not only obtained job skills, but a new appreciation for scratch cooking, teamwork and eating fresh.

We couldn’t be more proud!

Photo courtesy of the Asheville Citizen-Times

Thanks to you, our customers, Bouchon is fortunate to have the kind of problem any restaurant would like to have—we seem to be sorta bursting at the seams. We are THRILLED to be in this situation, as it means we must be doing something right and we are grateful beyond words to all of you who have visited us and spread the word about Bouchon.

While we have diligently applied ourselves to expanding our seating (we don’t like that sometimes you have to wait any more than you do), we are somewhat confounded when it comes to expanding our kitchen. The kitchen you see at Bouchon is all the kitchen we have! It is amazing that every dish served at Bouchon comes from that hot, tiny, crowded space, prepared by three dedicated professionals supported by a dedicated dishwasher. Some nights, that amounts to well over 600 plates.

With the advent of warmer weather, seating now includes our delightful, desirable patio.

What does this have to do with the Wine Cellar going on vacation? Thank you for asking! Here’s the scoop:

Quality control: Despite the extraordinary efforts made by our valiant kitchen team, seating the main Dining Room, Patio and Wine Cellar can overwhelm even these superhumans and quality can suffer. This is unacceptable—to all of us.

Contingency: Mother Nature doesn’t seem to care that a sudden shower might ruin dinner for those enjoying her great outdoors. In case of precipitous precipitation, we want to be able to whisk you and your half-eaten Steak au Poivre into the Wine Cellar before you can say “bouillabaise.”

In order to maintain our high standards and provide the best service to you, our cherished customers, the Wine Cellar will be on vacation as a private party venue until after Labor Day.

If you want to round up a group for dinner at Bouchon this summer (and we think that’s a great idea!) here’s how to do it:
Emphasize the importance of the group arriving at the same time
Come early—we open at 5:00 pm

Many thanks for your patronage, your understanding and your support of Bouchon!

This photo is used with the permission of El Monte RV Rentals

And the hits just keep on comin’!

The North Carolina Chapter of the American Planning Association (APA-NC), which states as part of its mission to provide “leadership in the development of sound planning policies and practices in North Carolina,” has announced that Lexington Avenue right here in downtown Asheville has been named one of four 2012 Great Places in North Carolina: Great Main Street.

Naturally, we think Lexington Avenue is a downtown must-see—the uniqueness of our shop & restaurants gives Lexington dash & sophistication not found elsewhere, even in Asheville!

You can visit Lexington Avenue virtually by liking the street on Facebook. Or, put on your walking shoes & stroll along our street before your next visit to Bouchon or Creperie Bouchon. It’s a treat!

Stop Googling your ex and take a look at THIS

A blogger named Biggers has posted about the collaboration between AIR (Asheville Independent Restaurant Association) and BRSI (Blue Ridge Sustainability Institute) to “green” AIR restaurants here in the western NC mountains.

It’s a fascinating, informative article and includes a terrific video—click on over to learn more about one of “America’s Greenest Dining Destinations!”

Just in time for what looks to be a gorgeous spring, our Crȇperie has opened!

Yes! You can head over to the Lexington courtyard right this minute and enjoy a delicious crȇpe!

Not only that—if you’re feeling Don Draper-ish, have a cocktail! A full bar came with the remodel along with a new paint job & a remodeled menu.

Open 11 am to 11 pm, Monday through Saturday.
Open 11 am to 5 pm on Sunday.

A rainy Sunday was brightened up considerably by this terrific article in the Asheville Citizen-Times about our friend, neighbor and force of nature, Franzi Charen of Hip Replacements.

We are so lucky to have a woman of her energy, vision and commitment in our community!

Read the ACT article by clicking here

At Bouchon, the most important stamp of approval we acknowledge comes from our customers—without you, we are nothing!

But we must admit, it’s pretty rewarding to be recognized by community organizations!

We are so delighted to announce that Bouchon was recently living-wage certified by Just Economics of Western North Carolina.

To find out more about Just Economics, click here

Our pal, John Warner has done it again—here’s some new footage of Bouchon, with peek at Creperie Bouchon, too!

Click here

It’s video day! See what’s doing with our animals by clicking here

Well, not exactly a million dollars. . . but these four Asheville chefs came together for a great cause!

At WNCAP’s “Raise Your Hand” auction last fall, the item which went for the most $ was a multi-course dinner donated by a team of Asheville Independent Restaurant Association (AIR) chefs: Joe Scully of The Corner Kitchen. Anthony Cerrato of Fiore, Eric Sheffer of Vinnie’s and our own Michel.

The dinner was held recently at a private home, where all agreed it was the perfect prelude to a terrific 2012!

Find out more about WNCAP by clicking here

Bouchon was mentioned on “The Stephanie Miller” show this morning! (Monday, January 16)
Host Stephanie Miller read an email announcing the new hospitality training program spearheaded by Michel. (OK, Vonciel sent her the email.)

Our thanks to Sexy Liberal Steph and Mooks Jim & Chris for spreading the word about this terrific new initiative!

Mark Rosenstein, founder of The Market Place and a founding father of Asheville-as-Foodtopia is directing the program.

For more about the new jobs program, called GO Kitchen-Ready, click here
and here

Follow @RadioGuyChris and @SMShow on Twitter!

Recently, we began including comment cards with the doloreuse. (French for “bad news”, or as you may know it, “the check.”) In addition to the opportunity to sound off about Bouchon, you can provide us with your email if you wish, so we can send you updates on specials & events.

We have been delighted with the response & the comments—some of which are posted below.

A great, big, giant merci beaucoups! to all who have taken the time to share their Bouchon experiences. Positive or negative, your feedback is so important to the continuing success of Bouchon!
Thanks a million!

Here’s a sample of what we’ve been reading (and loving):

“The food was exquisite!’
“We ate here two times in two days. . bonne vin, bonne bouffe!”
“It was possible to believe we were dining a la rive gauche.”
“We have found a new favorite in Asheville. Can’t wait to share Bouchon with all of our family and friends!”
“Good food, well-prepared & well served. What more is there?”
“Absolute bliss!”
Our server gave us the best experience we have ever had in Asheville!"
“Every dish was superb! Our server was prompt but never hovering.”
“We had to come back for our second night in a row-couldn’t imagine anything surpassing your service & food!”

Lexington Avenue is Asheville’s smokin’ hot top shopping street! We’ve got it all- cool tees at MIA (Made in Asheville), exquisite antiques at Chatsworth’s, vintage funk at Hip Replacements, forward fashion for females at Virtue, Minx & What to Wear, beautiful blooms at Shady Grove, fab footwear at Topps for Shoes & all your paper needs at Write On!
You’ll have fun! We’ve got your nutritional needs covered— take a break for lunch at Crêperie Bouchon!
Complete your successful shopping day with a relaxing dinner at Bouchon! While deciding, order those Bouchon Gift Certificates! Put ’em on your dinner check & voila!

Bouchon Gift Certificates are appropriate for any occasion—birthdays and other milestones, Valentine’s Day, Congratulations on Your Successful Teeth-Cleaning Day, etc.
Our gift certificates are conveniently sized for you to tuck into a thoughtful card, place in a shiny new wallet or fake out your recipient by hiding one in a giant box!

Available in these denominations: $25, $50, $75 & $100. Captivate a co-worker, tickle a teacher, please a parent—a Bouchon Gift Certificate is sure to score with anyone!

Never been to our restaurant? Quelle dommage!

Click here for a quick video—see what you’ve been missing!

And come on! We’re open for dinner seven days a week in beautiful downtown Asheville.

Fabulous photography by John Warner.

Find his awesome website by clicking here !

Welcome to our website! Thank you for visiting!

Tweet much? Follow us on Twitter @bouchonaville.

Our Twitter stream is below.

What does that mean, and what does it have to do with our French restaurant in Asheville?

Well, it means that we like to do business with those who do business with us. And in a city with a plenteous number of restaurants, Bouchon is very appreciative of our large local following.

So when it comes to what Vonciel’s grandfather called “trading,” Bouchon trades with as many local purveyors as possible.

Our menu lists some of our neighboring suppliers: Crain Family Farm, Fork Mountain Farm, Sunburst Trout Farm & East Fork Farm. In addition, we buy our fresh, fresh, fresh seafood from Bluewater Seafood Co. located in Hendersonville. All these companies are family-owned and operated and are no more than one county away.

It’s our good fortune to be located where there are so many families devoted to providing so many good things to eat! The “Down on the Farm” page (see menu at left) depicts a day we spent with Margaret and Tom at East Fork Farm.

On your next visit to Bouchon, congratulate yourself for supporting the local economy!

In addition to an astounding number of locally-owned restaurants, Asheville is chock-full of amazing artists, musicians, and unique small businesses.

Check out the Asheville Grown page on Facebook, or take a look at the Asheville Grown blog found here for more information.

. . . we used 8000 gallons of wine just for cooking last year?

. . . all disposables at Bouchon & Creperie Bouchon are compostable/biodegradable?

. . . we compost almost all raw vegetable material?

. . . that for every hour we are open, our employees have worked for four hours to prepare?

. . . we clean, prepare and serve an average of 400 pounds of mussels each week? (Our “best” week, we did 600 pounds!)

. . . our tiny kitchen with 3 superhumans cooking and 1 washing dishes turns out over 600 plates some nights?

Click here to watch a short video of Michel talking about the farm-to-table movement in Asheville, how he came to live here and Bouchon.

Bonjour Y’all!

Allow me to offer you a slice of France… right here in the Blue Ridge Mountains.

“Bouchon” is the French word for cork. Where I’m originally from, near Lyon, France, it’s the colloquial term for the little neighborhood bistro. I have fond memories of visiting the local bouchon with my friends while growing up in the Rhone Valley of France….memories so comforting and so delicious, they’re worth sharing.

This is what I’ve set out to do at Bouchon… provide a truly authentic French bistro experience. You’ll savor the food, delight in the wine, and leave a whole lot happier as a result.

- Michel
Chef/Owner

Asheville Independent Restaurant Association
Founding Member

Asheville Chamber of Commerce
Past Board Member

Winner of “Best Small Business” in 2008

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