French Cuisine Moderne
in Palo Alto has just achieved a new level with the addition
of Baumé. Restaurateur and Executive
Chef Bruno Chemel who has received stars and accolades
from Michelin, The New York Times and Five Star Ratings brings
his signature "Molecular Gastronomy" to Palo Alto.
This Contemporary French cuisine features California and Asian
influences using seasonal and locally sourced ingredients.
He was the top Graduate at Culinary School in Moulins, France
and honed his culinary skills at Cliquo in Honolulu,
Chez TJ in Mountainview, Aqua in Dana Point and Le
Chantilly in New York. He also studied Macrobiotic cooking
while in Japan for four years. Baumé is
an intimate 22 seat restaurant which is named for French chemist
Antoine Baume. The décor is elegant and features pendant
light shades, Zen Art wall hangings and lovely drapes made
cuisine combines the modern with the ancient and is scientifically
classic but gastronomically modern. The menu is unique as
they list the ingredients for each multi-course price fixe
lunch and dinner. The ingredients that were used in our meal
included Asparagus, almonds, parmesan, shallots, young garlic,
sake, scallop, bass, saffron, fennel, pastis, beef, truffle,
espelette, yuzu, parsnip, tarragon, strawberry, vanilla, chocolate,
green tea, liche and lillkoi, foie gras, apricot, curry, miso,
mizuna, rice liquid nitrogen, tete, de moine, lavender, carrot
began our gastronomic adventure with Specialty Cocktails.
The BomaTini was quite a treat, as it is made with passion
fruit and Grey Goose vodka. The Equinox Sparkling Wine from
Santa Cruz with frozen Cassis stick was also quite refreshing.
We opted for the 12 course Asparagus Tasting Menu, which began
with excellent House-made Soy Nori Flatbread made with seaweed
accompanied by parsley tofu spread, olive oil and grilled
asparagus tapenade. We then enjoyed the freshly baked baguettes
and wheat roles. Our meal included a delicious Asparagus Salad
with Shallot Vinaigrette, pickled peppers and micro beans.
Next, we had the luscious Young Garlic Asparagus Soup with
Rosemary ice cream.
Osetra Caviar- Asparagus Pana-Cotta was a fantastic intermezzo
that tasted like a lemon dessert. The Asparagus Nitro- Foam
was quite unique. We loved the Seared Foie Gras with pickled
wild asparagus. The main course was a spectacular Grass Fed
Filet with asparagus and truffles. Dessert consisted of Meyer
Lemon Ice Cream with white Asparagus Granite and tasty Asparagus
Spiced Cake in Cubes.
Course had wines paired from the Wine List which features
wines from around the world. We particularly enjoyed the Domaine
du Suland white wine from France , the 2007 Bartolo Minerva
Rhone Blend from Santa Clara Valley and the 2006 Michael Martella
Baume serves both lunch and dinner. You'll enjoy the cuisine
which has French, California and Asian influences. The Tasting
Menus offers variety but you won't find too many competing
flavors, as on some other restaurant's tasting menus. It is
quite an exciting experience! Executive Chef Bruno Chemel
loves to try new things, so each time you dine you will be
surprised. Baume is destined for stars!!
201 California Avenue
Palo Alto, CA. 94306
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