A bold and bright glass door in an otherwise nondescript building along Palo Alto’s main thoroughfare marks the entrance to the mystical Baumé. Inside, find a dining room with a modernist sensibility that carries through orange-hued walls and fabric room dividers. The kitchen may do only one dinner seating a night, but tables are spaced widely for privacy and never rushed. Mrs. Chemel oversees this luxurious enclave, adding warmth, detailed knowledge, and clear enthusiasm for her husband's progressive (albeit pricey) cuisine. Each contemporary dish is refined, balanced, and demonstrates an enormous attention to detail. The kitchen focuses on seasonal ingredients and coaxing flavor to profound levels. Morsels of sautéed black trumpet mushrooms are covered in thin slices of kohlrabi, then topped with a dollop of miso. Meals may reach their height of decadence with le boeuf, featuring a perfectly rosy slice of rib eye set beside two coins of braised and wonderfully juicy daikon. Exquisite desserts include a donut of pear bavarois artfully crested with cassis jam and a frozen flower of grape sorbet. A bowl of chocolate rice pearls in passion fruit pulp is at once attractive and addictive.
- MICHELIN guide inspectors
Two MICHELIN Stars : Excellent cooking, worth a detour!
The personality and talent of the chef and their team is evident in the expertly crafted dishes, which are refined, inspired and sometimes original.