Since we could not find reservations at French Laundry, we wanted to eat atleast at Bouchon Bistro when we were in Napa. For years i had watched videos of Chef Thomas Keller make the roast chicken. We made reservations to go there and have the roast chicken and more delicacies we had read in the cookbook. Some we had tried making ourselves and some we wanted to try since they seemed daunting.

We were greeted by a warm baguette on the table. There is some serious fun to hold the baguette in onehand and twist it to break it using the other. It was crusty and warm. With butter this went by too quickly leaving only crumbs on the tablecloth.

We were a bit disappointed with our caviar dish a couple of nights ago and the wine and just being in Napa must have dulled our decision making and we splurged. But it was an excellent decision since this came with fantastically precision toasted brioche and some fun accoutrements.

For me the moment was excitement was to get my half roast chicken. It was tender and simple. It was all i had hoped for, with the flavorful chicken jus.

Meg and our friend got the Gnudi and the Gnocchi. The Gnudi got a shaving of black truffle and was exquisite. The gnocchi was pillowy and had roasted vegetable to give it company.