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Rhode Island Yellow Pages > Newport Yellow Pages > Restaurant Bouchard

Restaurant Bouchard

 Based on 38 ratings from across the web
Category: Restaurants, French Restaurants
505 Thames St, Newport, RI 02840

401.846.0123

www.restaurantbouchard.com

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8 Reviews of Restaurant Bouchard

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Best French by CSMobileUser on Mar 23, 2009

I loved it . The soufflé for dessert is out...
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two thumbs up by aries2551 27 contributions on Nov 9, 2008

we agree with all the Good things said by the positive reviewers...........and just can't figure out the negative reviewers.....'restaurant week' made it an even more special evening too, because of the value....
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French Cuisine. by cyndi c. at InsiderPages by Contributor on Nov 9, 2008

Very varied menu from wild boar to a simple delicious scallop dish. It is perfect for that special occasion meal. Do not turn down the souffle. They ask if you want it at the beginning of the meal when you are not thinking...
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No title by awsm123 on Jan 25, 2008

One of the nicest places I have ever dined at. Normally I am a pretty fast eater, but on this occasion I took my time enjoying the combination duck liver pate, followed by Filet de Boeuf with a Gorgonzola Sauce, and great...
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No title by Stnkyjoe on Apr 16, 2009
Classic French restaurant in an Inn. Beautiful decor. Superb staff was well informed & inobtrusive. Foie gras was amazing. Carpaccio, mushroom bisque & ratatouille ravioli were delicious. Duck breast was tender & cooked to...
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My Favorite Restaurant in Newport (and I'm local) by Baseballlnut 12 contributions on Aug 5, 2008

This restaurant is always a pleasure to visit. My wife and I normally go here for our anniversary and for celebrations. The atmosphere is perfect and the food is always excellent. As with any good dining establishment in...
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Reserve your table now! by harddriv on Mar 18, 2008

For our entrees we tried the special of the night, Veal Kidneys, which were a rare treat - I was impressed by the delicacy of the hearty portion we were served. We also tried the coffee crusted duck breast which was packed...
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No title by Kate R on Sep 26, 2006

We started of with a glass of champagne of course, perrier jouet, I think. I started with escargot in a creamy lemon, garlic, cream sauce with parsely, which was nestled in this deep flaky pastry with a lid, I believe this...
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