Bouchon is practically perfect in every way.\n\nIt's a beautiful restaurant, with high ceilings, booths upholstered in blue velvet, and an impressive display of fresh shellfish on ice. The service is nearly impeccable.\n\nWe went for brunch, which, I think, is my favorite meal at Bouchon. When you sit down, they bring a baguette that is just fantastic, with ramekins of butter and apricot preserves. Bread and butter is one of my favorite things to eat anyway, but when it's superlative bread and exceptional butter, it's one of the very best things.\n\nOne of the specials was Country Hash (potatoes, Merguez sausage, red peppers, red pepper hollandaise), and it was savory and earthy and really, really good.\n\nThe Croque Madame was fantastic as well--your traditional grilled ham and cheese sandwich, on buttery brioche, topped with a perfectly cooked egg, and sauce Mornay (a cheesy cream sauce). \n\nI've been saving the best for last--the Chicken & Waffles. I'm not sure that it's really chicken (if it is, it's a very petite chicken), but you're served a breast, thigh, and leg of perfectly roasted chicken. The skin is browned and crisp, and the meat is juicy and flavorful. The bacon and chive waffle is light and fluffly. They bring the condiments on a separate place--vanilla bean butter, sauce Chasseur (a gravy-ish brown sauce with mushrooms and shallots), and maple syrup. Heaven!
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