Le Bouchon Du Grove

About the Business

Specialties

A Bouchon is a friendly, relaxing restaurant serving a menu of French cuisine from Lyon. Le Bouchon Du Grove presents a warm setting in the heart of Coconut Grove to savor food that blends Lyon cuisine with a splash of South Florida flavor. Together with our team, owner and Chef Christian along with General Manager Raphaelle have created a little part of France right here in Miami. Our cozy bistro is adorned with French decor for an ambiance that will set the perfect mood for your meal. Sip on a glass of wine as our chefs prepare your meal from scratch with fresh ingredients and produce that's delivered daily, with no freezers or microwaves in sight.

History

Established in 1996.

A Bouchon is a friendly little restaurant offering a French Menu and using only the best local products. In the middle of Coconut Grove, as Christian and Raphaelle welcome you everyday to a warm and relaxed atmosphere, come and taste our unique cuisine which is a blend of Lyon with a splash of South Florida.

Meet the Business Owner

Business owner information

Christian V.

Business Owner

For Christian Ville, the cuisine is much more than a trade: it's a passion. In truth, ask him about his ratatouille or the way he prepares any of the dishes he cooks for "Le Bouchon du Grove": you will immediately understand that in this famous establishment in Miami, nothing is made without great care, starting with the choice of the products used to create the dishes presented on the menu. Located in heart of Coconut Grove, Le Bouchon du Grove welcomes its customers to a warm and laid back environment, typical of the restaurants in Lyon. Christian and Raphaelle, Manager   know how to surround themselves with a team of excellent professionals whose greatest concern is the satisfaction of the clientele. Before coming to settle in Miami in 1998, Christian Ville had been instructed by some of the greatest: Troisgros and Paul Bocuse. "The Chewton Glen" hotel in England and "Les Roches" hotel in France enjoyed his skill as well. He also refined his art as a head chef at "La Popote du M