Baume - Palo Alto

While the reservation process is somewhat unconventional and not immediately clear, overcoming that minor challenge leads to a truly wonderful dining experience. The owners have a great dynamic, with one serving as the chef and the other attending to guests. The service provided by the warm and charming owner, along with assistance from their son in the kitchen, adds a personal touch. Although it may seem like a typical mom-and-pop establishment, the level of service, experience, and professionalism exceeds expectations. Just take a look at the attached picture—visually stunning and equally delicious. However, it’s worth noting that the prices are on the higher end compared to other fine dining options, representing a significant premium for this caliber of restaurant.

The evening started on a high note with the amuse-bouche; it was fresh and tangy, reminiscent of sprinting down a hillside and savoring the cool breeze of a spring day. I had hoped for the classic foie gras but instead received pâté. It was rich and creamy when spread on the baguette, yet it left me yearning for the traditional preparation. Next came caviar atop white asparagus, which was a hit or miss for me. At times, it was delightful, with the fresh crunch of asparagus complemented beautifully by a burst of caviar that released oceanic flavors. However, on other occasions, if the caviar burst too soon and mixed too quickly with the asparagus, it resulted in a somewhat bland taste. Following that was the jidori egg, which you had to break to enjoy the runny yolk over the barley. The flavor was savory yet mild, punctuated with occasional sharp notes from the vegetables. I found it enjoyable, though my dining companion noted the barley was a bit too chewy. The next dish was intriguing, though I’m unsure what it was—perhaps scallops—yet the texture felt more like tofu. It was served with roasted cucumbers that disintegrated effortlessly. The fish dish was the only one that disappointed; although the flesh was perfectly cooked and the candied seaweed delightful, the flavor didn’t live up to its stunning presentation. The bitter vegetables underneath and an uninspiring sauce marred the overall experience. The star of the night was definitely the squab; it had a superb sear, was beautifully cooked, and paired wonderfully with the sauce. Cutting through the tender meat was a pleasure and heightened my appetite. Unfortunately, the cheese course was rather lackluster; it consisted of three bites of a honeyed cheese that had an overpowering flavor, which could have used a touch more honey to balance it out. Dessert, however, was a highlight and provided a perfect conclusion to the squab and cheese. The presentation was lovely, and it began to dissolve as soon as it arrived. It featured sherbet and meringue with bright, refined fruity notes, leaving me with a satisfying zesty and slightly tart aftertaste. Personally, I wished it had been the grand finale, but there was a delightful little treat following dessert. I won't spoil the surprise, but be ready for a sweet ending to your evening. A few additional notes: Baume certainly puts in the effort to deliver an authentic French experience. The plating has French origins and an elegant feel. The baguette is partially baked daily by a baker trained in France, finished only after patrons are seated. The butter appears to be imported from France, as shared by the hostess, and it definitely impressed my companion, who couldn’t help but rave about it compared to regular butter. Overall, this is a costly experience, but that's the intention—it's designed to be an experience, not just a meal. The chef aims to create a palette of flavors that might not always dazzle, but it will awaken taste sensations that previously felt muted or absent. I wouldn’t say you should come here to fill up, but rather to expand your culinary horizons.

I had a beautiful and delicious special occasion dinner before it was plated. I only managed to capture a part of the meal in the photo. I had already eaten the baguette and caviar before snapping a picture of the rest of the dishes. Delicious!

ABSOLUTELY AMAZING This was my best restaurant dining experience ever !!! The restaurant is unlike any that I’ve been to ... I’d call it the “anti restaurant” : Why ? First of all, it has only 4 tables (round tables in 2 adjacent rooms. There is lots of privacy, with each table partially hidden from the others. Second, the Zen like interior reminded me more of a high end museum than a restaurant. Third, there was only one server and she was fabulous. She was super friendly, had a great sense of humor and enhanced the dining experience .The 8 item tasting menu, which I believe is standard, was super (I won't list the items here because I don't want to ruin your experience . Every item's presentation and appearance was immaculate. Everything about the restaurant deserves a WOW !!!!!! This is a great place to take a friend special or not … I had a great time. I HIGHLY RECOMMEND this restaurant to anyone who wants to take someone to a fantastic dining experience I will be back

I ordered 2 meals to go for my husband birthday. Each dish was well packed for take out. Everything was delicious. Ribeye was on the menu; delicious meat, cook to perfection and very big portion! I highly recommend Baumé for a great diner experience at home, during COVID!