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02/12 CHEF DAVID HANDS, CHEF DE CUISINE, BOUCHON BISTRO BEVERLY HILLS, LIEUTENANT GOVERNOR BILLY NUNGESSER, STEVE EVENS

February 12, 201652 min
CHEF DAVID HANDS - CHEF DE CUISINE, BOUCHON BISTRO BEVERLY HILLS - OSCAR WEEK BREAKFAST MENU ABOUT DAVID HANDS: As chef de cuisine of Bouchon Bistro in Beverly Hills, David Hands oversees all aspects of cuisine for the classic French bistro. A British expat or Brummie, as he is known to be called in his native West Midlands, David joined the Thomas Keller Restaurant Group at Per Se in 2007. Having come a long way from his first catering job at the Malt Shovel in Barston, it was only four years prior that his career began to accelerate at Country House Hotel, Gidleigh Park in Devon. Under the guidance of two-star Michelin chef Michael Caines, he quickly rose from commis to sous chef. David was offered the position of chef de partie at Per Se in August of 2007, where he worked for two years.  David opened Bouchon Bistro as sous chef in February 2009, securing the position of executive sous chef just one year later and chef de cuisine in October 2012. Dedicated to preserving the integrity of traditional French cooking and Chef Thomas Keller’s attention to detail, David is honored by the challenge of guiding Bouchon Bistro through its continuing evolution. ABOUT BOUCHON BISTRO (BEVERLY HILLS) RESTAURANT: In November 2009, Chef Thomas Keller returned to Southern California after almost 20 years to bring his renowned Bouchon Bistro cuisine to the city of Beverly Hills. The restaurant, located just two blocks from the famed Rodeo Drive and situated adjacent to the beautiful Beverly Canon Gardens, offers guests both the grandeur of a soaring interior space designed by the award-winning firm of Adam D. Tihany or the tranquility of an urban oasis with its second floor terrace overlooking the gardens. Like Chef Keller’s earlier incarnations of classic French dining, Bouchon Bistro features a classic mosaic floor, a magnificent pewter bar, antique light fixtures and hand-painted murals by renowned French artist Paulin Paris throughout the restaurant. Bouchon Bistro is also LEED certified, providing third-party verification that its building meets the highest green building and performance measures. Bouchon’s quintessential bistro fare changes with the seasons but though their presentation may change, some of Chef Keller’s favorite dishes remain as fixtures on the menu throughout the year: roast chicken, steak frites, croque madame, pot de crème and lemon tart as well as an extensive raw bar. In addition to a comprehensive wine list and range of hand-crafted cocktails, Bouchon Bistro presents a unique “Vin de Carafe” program that highlights one-of-a-kind wines from some of southern California’s outstanding wine producers. In their first review of the restaurant, the Los Angeles Times awarded Bouchon Bistro’s cuisine a three-star rating, and Angeleno Magazine has named Bouchon Bistro as one of LA’s “Top 10 Hot Spots.” SPECIAL OSCAR WEEK BREAKFAST MENU: Join us for our special Oscar Week Breakfast, February 14 through March 1, 7:00 a.m. - 11:00 a.m. WWW.THOMASKELLER.COM                                                 LIEUTENANT GOVERNOR BILLY NUNGESSER TALKS ABOUT LOUISIANA’S CULTURE AND HISTORY - 10TH ANNUAL “ONLY IN LOUISIANA” GRAMMY® BRUNCH  Newly elected Lt. Gov. Billy Nungesser joins us to discuss the best festivals, music venues and other things do (and try – i.e. Cajun and Creole cuisine) in Louisiana this year, in addition to Louisianan’s significant contribution to the nation’s musical landscape. Music fans target Louisiana as a travel destination so they can experience the music where it was born and where it still flourishes. It comes as no surprise that several Louisiana artists are nominated for the 2016 GRAMMY® awards, which is why we are bringing LA to LA for the 10th Annual “Only in Louisiana” GRAMMY® brunch Saturday, Feb. 13 at the Conga Room in Los Angeles. Google’s annual report shows “What to d

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