Happy July 4th to the readers! It has been almost 3 wks since last post. Since I started working Baume on June 15th, I think it is good time to introduce the restaurant 'Baume' to the readers.
Owner chef Bruno Chemel started his culinary career working at several Michelin star restaurants in France including chef Joel Robuchon & chef Guy Savoy. After France, chef Chemel have worked in Tokyo, Honolulu and New York before coming to San Francisco bay area. Baume restaurant is opened January 2010, named after 18th century French Chemist Antonie Baume.
Some website articles of chef Chemel:
http://www.metroactive.com/features/Bruno-Chemel.html
and his(Baume) food blog:
Since it opened, Baume have been changed menu formats several times. As of now, Baume close every Monday & Tuesday, opening 5 days a week. The restaurant currently offering 9 course lunch tasting menu every Friday and 12 course dinner tasting menu from Wednesday to Sunday.
In the dining we have 9 tables, we serve maximum up to 35 covers per night. We currently have small team both BOH & FOH. Currently 7 people working in the kitchen during the service, 2 stewards, 2 on hot line, 2 on cold side and chef Chemel expedite & plate on the pass.
The kitchen itself and walk in fridge are medium size, but spacious same time. I've seen many small kitchens in the past, compared with that, we have a really nice kitchen. Equipment-wise, I must say Baume is among the one of my favorite kitchens I ever been!! We have two vita-prep, turbo mix, juicer, big dehydrator, sous-vide machine, circulator, siphon, paco jet, robot coupe, pasta machine, kitchen aid, binchoutan grill, freeze dryer, liquid nitrogen, gastrovac, plenty of tools/containers/pans and nice tablewares as well. We don't need to hide the containers for the stations or no broken chinois where we could see some kitchens!
The food at Baume is market driven modern French cuisine, I would describe. The menu is reflecting traditional French background, modern techniques, global influences from other cuisines and breath of California soil. As mentioned above, the menu is just one degustation only, but without saying we'll accommodate the menu for the guest's food allergies and restrictions as we need. Every Wednesday we have kitchen meeting to develop new dishes, I do hope I could bring new dimensions into 'Baume' cuisine.
We're currently closing one week for summer break and will reopen next Wednesday. The pictures above is from my first visiting Los Altos farmers market where we usually get fresh seasonable produces from farmers every Thursday. I'm planning to visit mountain view & sunnyvale farmers market next 2 days. Hope I get lots of inspirations for new dishes!!
Labels: Baume