The Price Of Fame? A New Name. Bar Bouchon Changing Its Name To Bar Bouchee

Bar Bouchon, the new, critically acclaimed bistro in Madison, hit the radar of one of the country's most famous chefs, and the result means a name change for the restaurant.

Thomas Keller, creator of The French Laundry, and Per Se, owns the rights to the word "bouchon." So chef/owner Jean Pierre Vuillermet is changing the name to Bar Bouchee.

"There are many restaurants across the country that include 'bouchon' in their name. We were surprised to find out that anyone could trademark the French word 'bouchon' ", Vuillermet said in a press release. "A bouchon, in addition to meaning cork or bottle stopper, is simply a French word used to describe a very special type of bistro. It would be like trademarking the word 'restaurant' or diner' here in the U.S." 

Vuillermet is also the chef/owner of the award winning Union League Cafe in New Haven.

But Keller's attorneys, while amiable and cooperative about the timing for the name change, have been insistent. So on March 1, Bar Bouchon will become Bar Bouchee.

In searching for a new name, Vuillermet wanted to find a word that reflected the friendliness and passion for sharing a great food experience found at Bar Bouchon. "Bouchee means mouthful. We thought Bar Bouchee captured the spirit that has been created at Bar Bouchon",  Vuillermet said in the release. "In the end, no matter the name, it will always be a true bouchon - a small, Lyon-inspired, neighborhood bistro serving simple French food. It's the ambiance, food and our great customers that are the heart and soul of our place. A change in the name does not change any of that."

Expect to continue to see the veteran, Union League-trained staff in the bar and dining room. The kitchen, led by Executive Chef David Borselle, will continue to create traditional bistro fare that has already garnered rave reviews and a loyal following.

Bar Bouchee (nee Bouchon) is located at 8 Scotland Ave., Madison, and will keep its current phone number: 203-318-8004.

Look for a website due to launch in February.