Dining in Palo Alto has just achieved a new level with the addition of Baume. 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. Baume 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 in Europe.

 The 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 and pineapple.

Asparagus Salad

We 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.

The 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.

 Each 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 Fiddletown Grenache.

Executive Chef Bruno Chemel

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!!

Baume Restaurant

201 California Avenue

Palo Alto, CA. 94306