Restaurant Reviews

Bouchée

Standardized French fare, done well

By ROBERT NADEAU | November 8, 2006

2.0 Stars

Excessive branding suggests that the owners intend this as a pilot, and why not? If French food comes back, they could always convert a few of their 14 Paparazzi locations.

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Robert Nadeau: RobtNadeau@aol.com

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Comments

Bouchée

Nice article, but one tiny little mistake: raclette is not French, it is Swiss, just like the fondue you mentioned! And you can't really call them mini frying pans as they are raclette pans. There is a very good description with a lot of background at <a href="http://www.raclette.com.au/raclette_info/what_is_raclette.html">Raclette Australia</a>, definitely worth a read. Plus plenty of recipes as well.

By Steve on 11/08/2006 at 10:35:37

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