152 GT Andre's Bouchee_162 Review 10/23/13 9:20 PM Page 1
good
taste
Andre's Bouchée
Bistro & Wine Bar
Mission between Ocean and 7th avenues
Carmel • 831/626-7880
www.andresbouchee.com
F
Pan-Seared Beef Tenderloin
Served with Local Mushrooms and
Port Wine Demi-Glaze
rench-born Andre Lemaire graduated from the old school, embracing the ethos of family,
hard work and carefully prepared, classic food from his homeland.
When he died in April of 2012 in the South of France, Lemaire left a blueprint for his family to follow.
More than a year later, it's clear his legacy has been well-preserved inside the self-titled temple of French
cuisine, Andre's Bouchée Bistro & Wine Bar.
His widow Elizabeth and son Stephane run the show now, along with sommelier Dmitri Ruban (who
curates a remarkable cellar), and French-born chef Jacques Zagouri, who gained familiarity with Lemaire's
Parisian style while working as sous chef. Expect classic dishes such as moules marinieres (steamed mus-
Photos: Kelli Uldall
sels with white wine), rich lobster bisque with a touch of Courvoisier cognac, and ris de veau aux
champignons sauvages (sweetbreads with mushrooms and port demi-glace). With the closing of French
Poodle this year, Andre's is now the only Carmel restaurant that celebrates cuisine classique. The techStephane Lemaire, Elizabeth
Lemaire and Lauren Haubach
152
C ARMEL
nique-driven food is rich, flavorful and traditional…just like dad used to make.
M AG A Z I N E • H O L I D AY
2013
—Larry Harland
