About Bar Bouchée


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.

“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 petanque. It’s where I want to be after work and hope I have created a place where you will feel the same.” Jean Pierre Vuillermet

Bar Bouchee


Jean Pierre Vuillermet, Owner/Executive Chef

Jean Pierre grew up in a family of chefs and hoteliers. For four generations his family owned and operated a restaurant and resort in an old European spa town at the foot of the French Alps. So many of Jean Pierre’s fondest memories come from his childhood experiences with family and sharing the simple beauty of creating and sharing a meal together. These are the roots from which Bar Bouchée was born.

Jean Pierre’s pursuit of his passion began with apprenticeships in France and Switzerland. He worked at the Michelin two-star restaurants of Master Chefs Paul Blanc and Gaston Lenôtre. A call to become Chef at Robert Henry’s, a new restaurant in New Haven, Connecticut brought Jean Pierre to New England in 1987 where he made his mark on haute cuisine in Connecticut, receiving the highest critical accolades from the food media.

Jean Pierre opened his own restaurant, Union League Café, on the site of Robert Henry’s in 1993 and has consistently garnered top awards and rave reviews. But he always wanted a small neighborhood bistro. One that would be a gathering place to enjoy the food and wines that defined his childhood. Bar Bouchée is the realization of Jean Pierre’s dream to create a restaurant that felt like coming home.

Christophe Santos, Chef de Cuisine

By the age of 16, Christophe started cooking at various local restaurants near his hometown of Toulouse, France.  He then went to perfect his skills with Michelin starred chefs Jacques Chibois, Alain Ducasse and Johan Leclerre. In 2004, he grabbed the opportunity to come to America, working at Union League Café before taking a chef position in San Diego.

In 2016, Christophe wanted to move back to the East Coast and reunited with Jean-Pierre to finally take the position of chef de cuisine at Bar Bouchée where he continues top ratings and reviews. Christophe’s mission is and always will be to provide the best food and service that reflects the joy and passion he has for cooking. He and his team share the same care and enthusiasm for cooking the best of what is in season with the spirit of a traditional “bouchon Lyonnais”.  He is proud to serve his loyal customers and local community.