Baume Palo Alto

Bruno Chemel was the chef of Chez TJ a few years ago in Mountain View. Chez TJ was the restaurant that had officially introduced me to upscale French cuisine. Since then, I started exploring the wonderful gastronomy world, and the more I eat, the more I learn the meaning of food.

Over a year ago, Chef Chemel opened his own restaurant in Palo Alto. Since then, it had earned one Michelin star. I finally have had an opportunity to dine there on 10/21/2011.

Located near Cal Train station, Baume is hosted in at the corner of California and Park. Its external view is simple yet elegant, with orange (sign and door) and black (window and door frames) as its themed colors. Inside, it's tastefully dark, and well decorated. We were directed to the right hand side of the dining room which was divided by the entrance and reception area. Three tables were in that seating area, surrounded by ceiling to floor drapery. Although dim, there was a spot light above each table, so that your date and your food would get the right focus.

Only one tasting menu was offered at $168. Dishes were not listed, but ingredients were. Dishes were changing with seasons and most fresh ingredients. The choices I had to make were 1) if I wanted the companion of aromatic Alba white truffle, 2) if I wanted one of the two wine paring options, regular at $268 or premium at $328. I opted in with the $268 wine paring, but no white truffle.

I am a follower of Chef Chemel's blog (http://www.brunochemel.com/). He has one of the best blogs written by a chef, with recipes, knowledge on ingredients, etc. I've also read about his passion for molecular gastronomy. After trying out Bo Innovation in Hong Kong, and reading and hearing a lot about the closure of El Bulli, and Ferran Aria's lecture at Harvard, I am very curious about molecular gastronomy.

There was the signature dish, 62 degree egg. The egg was cooked in the constant temperature water bath, at 62 degrees. Egg white was cooked, egg yolk was fluid. There was halibut sous vide, very very tender. There was Salade d'Automone with asian pears and butternut squash. There was seedless pomegranate with 2 layers of sorbet presented as meat and skin of a slice of fruit.

Dishes were very well done. Many of the well known ingredients were either prepared in unimaginable ways, or presented in unexpected formats. There was not much foam floating the food, no steam of liquid nitrogen flowing in the dining room, however, it was indeed molecular gastronomy - taking daily ingredients, applying physical and chemical transformation, create artistic and delicious enjoyable food.

It's a serious French restaurant, with Bernardaud china and Christofle silverwares.

Service was attentive. I would suggest the staff introduce the procedure and essence of each dish without customer asking. After all, customers come to Baume intrigued by the scientific approach of cooking.

Just learned today that Baume restaurant has gained the second star in Michelin 2012 guide. Congratulations!