About Bar Bouchée


Bar Bouchee

Popular for both its intimate yet boisterous atmosphere and affordable yet authentic bistro fare, Bar Bouchée has become a gathering place where “neighbors act neighborly, friends encounter old friends and make new ones.”

The zinc bar—imported from France—not only makes a statement, but is packed with regulars enjoying the unique cocktails, great wines, and lively conversation. Recognized for its authentic bistro décor, Bar Bouchee “feels like it’s been around for ages”. The result? Truly a place you can call your own.

Bar Bouchée founder Jean Pierre Vuillermet said, “I wanted to open a restaurant that was deeply rooted in my past. A place to talk, laugh, and relax with old friends; a place to meet new friends. A place that reminded me of home: Great food, drink and conversation. For me, a bouchon represents the heart of French cooking—homemade comfort food—and of French spirit—a lively game of 421 or pétanque. It’s where I want to be after work and hope I have created a place where you will feel the same.”


Guillaume Traversaz & Romain Turpault, owners.

Executive Chef Guillaume Traversaz, a graduate of ETH Thonon-les-Bains France, first came to work in the United States at Union League café, under founder and mentor, Jean Pierre Vuillermet. A 4th generation chef from France, he shares a history with Jean Pierre, whose parents also ran a hotel/restaurant in the same village in the French alps. After honing his skills at Union League, he departed to develop his culinary expertise in Australia and England for several years. In 2017, Chef Guillaume returned to take the helm of Union League as well as Bar Bouchee. Chef Guillaume’s experience in award-winning restaurants in France, England and Australia refined his passions and inspired his philosophy about cooking: local and seasonal oriented, focus on quality, inspire teamwork, surpass expectations.

Romain Turpault, General Manager/Sommelier hails from the Loire Vallée France, where his passion for the hospitality industry led to a diploma in Economics and in Culinary Arts/Service Management. Romain then moved to London, working alongside award-winning chefs. After supervising Brasserie Joël, he came to the US in 2013 to perfect is managerial acumen with Union League Café’s GM Jean Michel Gammariello. In 2015, he was inspired to broaden his experience—completing a sommelier diploma in Bordeaux and then managing Angelina at the Palace of Versailles before coming back to Connecticut in 2017 partnering at ULC first and then at Bar Bouchée a couple years later.