Baumé is not like most other fine dining restaurants in the United States. Its small intimate dining room of just 22 seats is far from the standard dining rooms in America of around 100 seats. The elegant and plain style of Chef Patron Bruno Chemel is memorable long after you have finished your meal.

The colours orange and dark brown are visible all over the dining room and link the minimalistic style altogether via drapery, area rugs, rug tile flooring and Zen artwork. You will be calm inside Chef Chemel’s gourmet oasis and you will have a top dining experience few others can match.

Chef Patron Bruno Chemel was born in France and was a top graduate of the culinary school in Moulins. Chemel worked with several famous chefs in France like Joël Robuchon and Guy Savoy before he moved to New York as the Executive Chef at Le Chantilly. But the ambitious Chef liked to learn more, so he moved to Japan to study macrobiotic cooking with Japanese Master Chefs and he also worked as the Executive Chef at Ambrosia. After four years in Japan Chemel then moved to Southern California where he was the Executive Chef of Aqua, but he moved on up north to San Francisco after two years to open La Suite before he finally settled down and opened his acclaimed Baumé in Silicon Valley.

There is a contemporary French menu offered at Baumé, but the Chef’s cuisine has several Californian and Asian influences as well. You can only choose a twelve course prix fixe menu, but the menu is often changed and will always surprise you. There are many brilliant dishes, like the green garlic soup with lemon sponge or the duck à l’orange with beets noodle and vinaigrette to just mention some. Other favourites are the turbot with fava bean & cardamom cumin sauce, and the lobster with English pea carrot and vanilla cocoa.

Chef Patron Bruno Chemel runs Baumé with his wife Christie and together they offer you an impeccable gourmet experience not to miss.

Written by Andy