BOUCHON BAKERY
Chef Thomas Keller’s Grand Avenue opening By bazaar staff
Who knew that when Thomas Keller first rolled up his sleeves in the kitchens of the Palm Beach Yacht club, he would become one of the most celebrated chefs in the world. This genius culinaire sports 7 Michelin stars under his belt, a Légion d’honneur around his neck and the accolades abound for his restaurants and books. For more than three decades, Chef Keller has received countless awards and sumptuous praise, proving more than anything that he has been at the top of his game. Strolling up the main street of Grand Avenue, it’s easy to spot the latest international eatery to grace Kuwait. They’ve certainly pulled out all the 88
stops (or bouchons, if you may!) and the same interior designer, Adam Tihany, who has been winning adulation for his work with the American born chef since the 1980s, clearly stamps his signature design for this location. That familiar pastel green façade with chestnut wood accents gives off a rustic-chic vibe with interior design reminiscent of a French café, but with a fresh Californian feel to it. There is a brightly colored display of macarons, pastries and tarts, and a blueberry religieuse, which is a wonderful fruity take on the two layered, typically chocolate, choux dessert. It is only just after 8 a.m. and there is an excited buzz around the bakery, as everyone is preparing for the official opening and ribbon cutting in only 4 hours’ time. The finishing touches are coming together, and the press meet and greet is located across from the bakery, on the first floor of the Williams Sonoma. Through an open balcony door, we can observe all that is going on. Chef Keller is making his way over to the interview location and
we can see him stopping graciously for pictures or to sign the Bouchon Bakery cookbook for fans dressed in kitchen whites. As with all things, research gives the best foundation for understanding, but there isn’t really anything that can prepare you for the absolute humility which Chef Keller possesses. He’s barely sat down and there hasn’t been enough time to switch on the memo-app before he begins talking about the talented, young, Kuwaiti chefs that he had the pleasure to share time with the previous day. Feras Alzaid, Faisal Al Nashmi, Zeyad Alobaid and Maryam Al Jasser, some of whose initiatives have already been covered by bazaar, proudly presnting Kuwait's vibrant culinary scene and what they contribute to it. Thomas Keller was kind enough to say how thoroughly impressed he was by them all, the chosen dishes they cooked for him, and stated in no uncertain terms that they are the future of Kuwait cuisine. So how did this journey start? Necessity is the mother of invention, they say, and in 1998