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Daily Dish

Bouchon does brunch (and burgers)

By Betty HallockDeputy Food Editor 
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It’s about time. Thomas Keller’s Bouchon announces that it will start brunch service this weekend, with country French-inspired breakfast dishes (you can call it hache or hash) and house-made pastries -- pain au chocolat and brioche almondine, for example. There’s nothing wrong with a few oysters from the raw bar on Sunday morning, but now you can also order omelets or boudin blanc with soft scrambled eggs. Brunch will be offered Saturday and Sunday, 10:30 a.m. to 2:30 p.m.

Plus, the bistro will be serving burgers Thursday through Saturday after 9 p.m.

235 N. Cañon Drive, Beverly Hills, (310) 271-9910, www.bouchonbistro.com.

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-- Betty Hallock

See brunch menu items after the jump.

From the brunch menu:

• Plat de cotes de boeuf hache: Braised short rib hash with piquillo peppers, caramelized onion and hen egg served sunny side up

• Omelette aux Champagne: Fresh forest mushrooms and Gruyere cheese omelette accompanied with local mixed greens

• Boudin blanc: White sausage with soft scrambled eggs, house-made croissant finished with beurre noisette.

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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