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Bouchon Beverly Hills sous chef Alison Trent arranges the cold shrimp as chef Thomas Keller makes a final inspection before service begins at the L.A. Food and Wine Festival on Thursday night.
(Russ Parsons / Los Angeles Times)Bouchon chef David Hands garnishes the Bouchon logo with fresh seaweed.
(Russ Parsons / Los Angeles Times)Sept. 16, 2024
July 23, 2024