Finesse, The Preservation Issue bouchon bistro you can now re-create at

you can now re-create at home the very experience the Wine Spectator described as "as close to dining perfection as it gets

please specify how you wish the tag to read (To: and From:) in the special notes area when you check out

highly refined

" wrote Ruth Reichl in The New York Times—is a wizard

Gift cards may be used at any Bouchon

Finesse, The Preservation Issue bouchon bistro you can now re-create atThe idea of preservation may conjure up images of canning, drying, storing, and literally preserving foodespecially for the chef or home cookand these processes are not so different than how we protect our memories. In this issue of Finesse, our eighth, we explore the act of preservation in and out of the kitchen. The conversation is rich, ranging from lost arts and those who fight to preserve them to how we maintain and reference culinary traditions