We love recycling. Even before the current glass recycling ordinance, we recycled our wine bottles. We also recycle plastic, metal and cardboard.

And, we compost all raw vegetal material—Michel carts it home to use in his garden!

We care about your health, too. Our most recent Buncombe County Health Department sanitation rating is 100%!

Michel Baudouin, Chef-Owner of Bouchon, started life in a 200-year-old farmhouse in France’s Rhône Valley. His affinity for fine food and wine comes naturally-his father, Emile, was the village’s premier amateur winemaker. Mother Antonia’s way with a roast duck had neighbors and friends “coincidentally” dropping by at dinner time every Sunday.

Michel’s successes in the restaurant business began over twenty years ago in the Dallas-Fort Worth area. His previous ventures include Michel Restaurant (cited by Esquire magazine as one of the nation’s top 50 restaurants), Le Chardonnay, (recognized by Gourmet and Wine Spectator magazines, in addition to many local honors) and Encore, named a “Best New” restaurant by D magazine.

Michel, wife Vonciel and daughter, Fuller moved to Asheville from Texas after falling in love with the place on a visit. Fuller graduated from Asheville High in 2009. She occasionally helps out at Bouchon and is a student at A-B Tech.

In this picture: Obi, Paul, Fuller & Ben

The Baudouins are still represented in Texas with older sons, Paul and Benjamin, who live in Austin and Lubbock, respectively, but come to the western North Carolina mountains as often as they can. Paul graduated from TCU in 2007 and Benjamin is a senior at Texas Tech.

The Baudouin family also includes Obi, who was adopted from the Asheville Humane Society in October of 2008. He’s a black cocker spaniel. The Baudouins’ first cocker, Kappy, is the dog pictured on the wall leading to the patio. He was a very good boy. Also in residence with the Baudouins are five hens, a rooster, two guinea fowl and a dozen goldfish.

We are very proud of our low turnover rate in a business known for burn-out. Michel attributes it to two philosophies:

• We take our work seriously, we don’t take ourselves seriously
• Work with me, not for me.

Works for us!

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