After meeting Chef Keller at a book signing and reading all the cookbooks, I was super excited to have made reservations to dine at Bouchon. and the experience will go down as one of my best meals of the year. the service was on point and the food was just yummy galore. started with escargot and was happy to see little puff pastries on them. I had a slow smoked brisket and my best friend and the short ribs and we both were so pleased with the tenderness of the meat and flavors we did not speak for a while as we both were eating. ordered up some different sides, pomme frites were pretty good as expected as well as the glazed carrots were standard and tried the hen of the woods which we both liked. of course you must have dessert at Bouchon and so we went with the profiteroles and we were so happy we barely made it out of our chairs when we were done. very very good experience for any foodie to make if you cannot make it to the french laundry. good starting point for a nice preparation for the pilgrimage to french laundry.