Bouche is the new kid on the block, a post-lockdown restaurant that’s drawing in crowds. This eatery boasts high-quality food and a minimalist decor with a hard-surface aesthetic. However, the decibel level is sky-high, making it hard to have a conversation.
The ambiance at Bouche is a bit of a mixed bag. The boxy space with stone walls, concrete bar, and big windows provides an industrial feel. Wooden ceilings and tables add a touch of warmth, but the lack of sound-absorbing materials means the noise levels can be overwhelming. Imagine loud music combined with excited chatter, and you’ll get a sense of the atmosphere. It’s definitely not the place to go for a quiet dinner.
The food, however, is a different story. Despite the cacophony, we had a wonderful dining experience, indulging in a variety of dishes and sharing plates with our tablemates.
A Culinary Journey
The beetroot hummus was a revelation. Slightly sweet, salty, and sour, with a kick of chili and fresh dill, it was a perfect balance of flavors.
The earthy boudin noir was surprisingly light and perfectly paired with raspberries and redcurrants. This unconventional combination was a pleasant surprise.
The nduja croquettes were a bold choice, with a spicy red sauce spilling out when cut open. The nduja’s punchy flavor was a delicious contrast to the creamy interior.
The cockles were a bit of a disappointment. While I had high hopes, the strong Asian sauce unfortunately overshadowed the delicate shellfish flavor.
The barbecued beef brochettes were a standout. Flavored with lemongrass and served with a cold noodle salad, herbs, and nuoc cham, they were a symphony of flavors.
One of my dining companions preferred the mandilli pasta, which was layered with crab bisque, ricotta cheese, and citrus, to the beef. It was a unique and delicious dish.
The lamb kebab, with its tzatziki, harissa, lamb jus, and lavash, was a crowd-pleaser. My friend especially enjoyed the crispy skin shards.
The lieu jaune, a fish dish, was a melting pot of flavors. Grilled fennel, salmoriglio, grapefruit, and beurre blanc with tandoori created a complex and satisfying dish.
The side dishes were equally impressive. The potato millefeuille was perfectly crispy on the outside and tender on the inside. The salad with fried chickpeas and date condiment was a delightful mix of textures and flavors.
Sweet Endings and Final Thoughts
The rhubarb dessert was a bit of a mixed bag. Raw rhubarb, paired with chopped celery and crushed ice, was not everyone’s cup of tea. However, the praline cream helped to balance the flavors.
The brownie, initially hard and crunchy, was transformed by the accompanying cherries cooked in shiso, raw cream with smoked chili, and wine syrup. The combination of textures and flavors was a delicious surprise.
Overall, I enjoyed the food at Bouche immensely, but the noise level was simply too much for me. Sadly, I’m not likely to return. While the food is excellent, my eardrums need a break from the din.
