La Boucherie et La Baguette: a fabulous market
by Andrew | February 11, 2008 | 2 Comments
(votes: 4, average: 3.25) 
Loading ...La Baguette and La Boucherie are located at 7408 N. May Ave in Oklahoma City (map). Visit their website or contact them at 405-840-3047.
La Baguette Bistro has pleased Oklahoma City’s distinguished palettes for quite some time now with their quality French food. They have offered many unique selections from a variety of fromages to wonderful duck confit. But now, with the addition of La Boucherie next door, they are becoming Oklahoma City’s premier place to buy ingredients for your next culinary masterpiece.
One of my favorite things to do on a Saturday afternoon is to peruse the local markets for what will soon be Saturday evening’s meal. La Baguette has always provided me with perfect baguettes, a frozen quail or two, interesting cheeses, and foie gras. But what about the meats? Ever since I moved here, I have been longing to find a decent butcher. After all, we live in cattle country, right? Why don’t we have more butchers? Oklahoma City grocery stores don’t offer much in the way of a butcher. They pretty much just smell of spoiled fish and week-old chuck roast … not very appetizing. But fear no more, Oklahoma City. La Boucherie is here to meet your needs. The butchers here are not only friendly, but they are true experts in their field. Ask them how to cook, what to pair a selection of meat with … etc., and they will know.
All the main cuts of meat are here, from bone-in ribeyes to porterhouses, but the best parts are all the unique offerings you can’t find other places. Ever needed thinly cut veal for a schnitzel or scallopine? How about a duck breast for your stir fry? Ever wanted a Christmas goose or a delicious pheasant for Bird Day (January 5th, by the way)? Frozen duck confit is a steal at $6.50 per quarter. I’m sure we have all burned our share of duck fat trying to make our own confit at home. In my experience, it only leads to a stinky house and a tough piece of duck. But with the perfectly seasoned pieces from La Boucherie, just throw them in a skillet and you’ll have a gourmet meal in ten minutes! Plus, there will be plenty of duck fat for you to save and use with other dishes (if only you could buy jugs of duck fat in the store, all my culinary dreams would come true).
La Boucherie also has full racks of lamb, rib roasts, livers of several different animals, gizzards, a variety of small game birds, and some fantastic sausages and bratwursts. La Boucherie will hand cut whatever you need, but around the holidays you may want to reserve that special rib roast. I thought I would just go pick one up, but they were all reserved.
After you have selected your main course, travel next door to choose your sauces, seasonings, fromages, breads, and desserts. Specialty oils and infusions abound. I haven’t seen black truffles anywhere else in the city. Now I need to learn how to cook with them (and how to hide the bill from my wife). At their deli counter you can find that special side dish that will wow your dinner guests. Caviar, pate, foie gras ($84 a pound, what a bargain!), chicken truffle mousse, smoked salmon, and a variety of salads are there for the taking. Don’t forget your wedge of cheese and baguette before you leave!
Most Oklahoma City citizens know about La Baguette’s fantastic dessert offerings. I can testify to the quality of the tartes and mice mousse (don’t worry, it’s only shaped like a mouse — a play on words I assume), but I’ll leave the dessert review to Sarah. I am by no means qualified to review desserts. However, I can say that the line I waited in Dec. 23rd just to buy a baguette while it seemed all of Nichols Hills picked up their pre-ordered cakes and tartes must mean that lots of people love these desserts.
It’s a relief to know that we have these offerings available to us now. La Baguette and La Boucherie absolutely will cost much more than Buy For Less, but to me, a flavorful gourmet experience is worth the extra money. Take advantage of these dynamic markets, try a new cheese, and may your table never be cursed with a tough Homeland strip steak again!
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So far, 2 people have responded to this article. Won't you join in?February 24th, 2008 at 11:04 am
Andrew, have you tried their restaurant?
I guess I come at this from the other end, as I am really bad at cooking fancy meats, I’ve been avoiding making an expensive purchase of a nice meat and then ruining it with my lack of skills. But I’m always tempted and am so glad its there!
My boyfriend and I absolutely love the restaurant. We go there on special occasions because its worthy of the experience. We recently went there for Valentine’s Day and we are so very glad we did because it was a wonderful dinner. We shared their Mussels (in a wine garlic sauce), and it was so good we didn’t talk the whole time (oh wait, doesn’t that defeat the purpose of V-day? Oh well). I had the Filet au Poivre (not even sure what cut of meat it was, perhaps Filet Mignon?) and it was so divine. My boyfriend had the lobster cakes in wasabi cream and they were very good, but he kept asking for portions off of my plate!
The service is wonderful and they are very kind and VERY attentive. Coffee and water were filled up constantly. I felt like a princess there, at OKC prices (coming from the East, this is such a rare experience at an awesome price!).
In short, I’m so thankful both the restaurant and butcher/baker are in OKC.
February 24th, 2008 at 2:39 pm
Yes, the restaurant is fantastic! I didn’t review the restaurant specifically because it’s been a while and I was afraid my descriptions of food could be dated. Filet Au Poivre is a filet of tenderloin, like a mignon. Poivre is french for pepper. I’m assuming your cut was decorated with nice fresh peppercorns. Sounds tasty!
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