How can dining at a place at the same time as the current TOP CHEF winner - Hung and previous runner-up - Marcel not make you feel like you made the right decision???\n\nDining at Bouchon was a culinary turning point for me.  First it gave me a new appreciation for French cuisine and second it checked off a few slots on my foodie list:  1) Most Expensive Meal Ever 2) Best Meal Ever 3) First  Time trying Pate 4) Best French Fries Ever  I know the second point may sound like a stretch, but I don't kid on the seriousness of how excellent my dinner was.\n\nHere's what I started with: Pate de Campagne and Confit de Canard.accompanied by a chenin blanc to enhance flavor.  For intermezzo, we had a Woodford Reserve Bourbon and a half dozen oysters for entree I had the Moules au Safran et  la Moutarde.  And, if that weren't enough, dessert was a French sampling of items served with fresh strawberries and accompanied by Irish Coffee. \n\nIt, by far, exceeded my expectations and didn't make me think twice about how enormous the bill was.  I can only speculate that the Top Chef guys were given special \"off menu\" items by the Head Chef, but I don't really care, I was more than happy with what I had.