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Bouchee in Carmel

k
kitchenguy Jan 6, 2007 05:51 AM

Upon looking at the online menu, everything sounds soooo good. Has anyone been recently and can give me an update. I'm visting the area next week and need a place to eat. I've heard some great things, and some not so great things.

  1. f
    Food Tyrant Feb 13, 2007 09:51 PM

    Walter/Marge Manzke and Chris/Mary Jo Gore will re-open La Bastide in Los Angeles.

    1. l
      LanceM Feb 10, 2007 08:43 PM

      Don't listen to the negatives. This is the best restaurant in Carmel. It's expensive, but worth every bite. A lot of labor and thought go into every dish.

      1 Reply
      1. re: LanceM
        Ed Dibble Feb 11, 2007 07:50 AM

        Hey Lance,

        Have you eaten there since the changes?

        Oh, and nice to see you posting again! Anything new? Have you been to Melange? Whaddya think?

        ed

      2. e
        eatslowly Feb 7, 2007 05:33 PM

        has anyone been to Boucee recently given the chef changes? I have a trip planned in Feb and would like some recs if Bouchee is not up to par. Thanks.

        1. f
          Food Tyrant Jan 10, 2007 12:06 AM

          Eddie from Cantinetta Luca will be taking over the duties at Bouchee when Chris and Mary Jo Gore leave next week.

          Of course Marge Manzke is also leaving.

          So far their plans are not settled, so no word on where they will end up. The area will lose some exceptional food professionals.

          Tim Mosblech the Sous Chef at L'Auberge will take over. Given that he has worked with Walter for some time and opened L'Auberge with him, the food should continue to be exceptional. He is a terrific cook.

          1. k
            kitchenguy2 Jan 7, 2007 08:01 AM

            As a followup to Margot, The Bouchee Chef de Cuisine is leaving/left also.

            Anyone with more info on this?

            1. m
              Margot Jan 6, 2007 01:47 PM

              FYI - According to the SF Chronicle, executive chef Walter Manzke has moved on as of 12/31/2006.

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