Thomas Keller Opens Bouchon in Coral Gables
Miami’s Coral Gables neighborhood has welcomed a new restaurant to its growing gastronomy hub with Bouchon. Helmed by Thomas Keller—America’s only chef and restaurateur to hold simultaneous three–star Michelin ratings for two different restaurants—it builds from his award-winning concept in Yountville, California, with the same name, which celebrates its 20th anniversary this year. Set within the 99-year-old George Fink–designed La Palma building, the space is reimagined by Jose Ortega and Marc Schwarzberg of Maven Real Estate, with a warm interior realized by Adam D. Tihany to feature a main dining space, a central courtyard, and a private dining room.
Inside, a mosaic floor and a zinc bar guide the eye to antique light fixtures and hand-painted murals by the French artist Paulin Paris—a painter who has created murals for Keller’s other Bouchon restaurant, too. On plates, sumptuous French fare collides with nuanced American touches, offering Keller staples like roast chicken with wine and cocktail selections curated specifically for the location.
To hear how Keller brought elements of the classic French bistro to Miami, Whitewaller spoke with the South Florida native.
Thomas Keller, photo by Deborah Jones, courtesy of Bouchon.
Bouchon is Your Classic French Bistro
WHITEWALLER: When developing Bouchon, you mentioned it was intended to be uncomplicated and serve “hearty, authentic, and well-crafted food and wine that was unpretentious, but of the highest quality.” Why was this the environment you wanted to present?
THOMAS KELLER: Bouchon is a classic French bistro, so we want to ensure the environment respects what a bistro is and represents while also honoring its history and authenticity.
Photo by Deborah Jones, courtesy of Bouchon.
WW: The space is more than a bar or restaurant. Much like a proper bistro, it has the potential to be the hub of a community. What are your hopes for it as a gathering space?
TK: I truly look forward to seeing Bouchon Coral Gables develop within the community and become the place for those gathering and lingering—whether that be for special celebrations or simply for a good meal any given day of the week.
WW: What does the space uniquely add to the thriving culinary scene in Miami?
TK: I think it speaks more to the culinary culture, and how it not only has offered so many new opportunities for chefs in different parts of the country, but also to curious and enthusiastic diners. We’re not trying to define anything new with Bouchon in Coral Gables. We really just want to offer something historic and classic that we know guests will enjoy.
Photo by Deborah Jones, courtesy of Bouchon.
Thomas Keller Creates a Classic Seasonal Menu
WW: The menu features seasonally changing classic French bistro fare—such as steak frites, croque madame, and your classic roast chicken. What’s one not-miss dish for newcomers?
TK: The steak frites, croque madame, and roast chicken are staple menu items. It’s all delicious, quality comfort food.
WW: Food and beverage is also led by a team of collaborators—including Chef de Cuisine Thomas Castellon (alumnus of your TAK Room and The Surf Club Restaurant), Pastry Chef Courtney Kenyon, and Beverage Director Michel Couvreux. How does your team work together to execute a vision, an atmosphere, rather than just individual items?
TK: There’s no one person that makes a restaurant successful. We have an extraordinary group of talented and committed individuals that come together to create a memorable experience.
Photo by David Escalante, courtesy of Bouchon.
Thomas Keller Grew Up in South Florida
WW: What do you like to do, see, eat, enjoy while in Miami?
TK: It’s great coming back to South Florida, where I grew up, but I spend much of my time at my restaurants, both at Bouchon in Coral Gables as well as The Surf Club Restaurant in Surfside.
