La Boucherie et La Baguette: a fabulous market

by | February 11, 2008 | 10 Comments

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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.

La Boucherie Oklahoma City

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!

La Baguette Bistro on Urbanspoon

This article was posted by Andrew Littleton on Monday, February 11th, 2008. It is filed under:

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  • JerzeeGrlinOKC says:
    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.

  • Andrew says:
    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!

  • David H. says:
    December 8th, 2008 at 3:40 am   

    Try the chocolate mousse with shaved almonds. I hope they still have it, its been awhile since I’ve gone. Thanks for the reminder.

  • Matthew M says:
    December 16th, 2008 at 6:10 pm   

    I am from Kansas City and went to many French bakeries, since they are rather common in KC. La Baguette is an excellent French bakery and gourmet food store, while it doesn’t even remotely have the selection of Dean & Deluca, their desserts are predictably good and their coffee is good when the workers know how to make the coffee well. Their tiramisu is very good, and their pastries are generally good…

  • JuJu Beans says:
    April 20th, 2009 at 10:56 pm   

    I don’t think the food is great, and the cakes are usually very dry with hard frosting, but the foie gras is pretty decent~

  • Anon Reader Dude says:
    October 16th, 2009 at 2:18 pm   

    It’s a pleasant place with a nice bar, and I usually enjoy visiting. Unfortunately, the food has gone downhill quite a bit over the past year or two, and I am no longer totally comfortable recommending La Baguette for a meal.

    With one exception: the burger! The butcher’s burger (recently raised in price from $9 to $10) is freaking delicious, good sized, and comes with excellent thin bistro-style fries. Mmm! Highly recommended.

  • MIke says:
    January 19th, 2010 at 9:19 pm   

    The food there has definitely declined but is still decent in terms of a good place to find French food in Oklahoma (not like you have a lot of choice). The butcher shop is good and they have more variety than the others.

    Also, if your duck fat is burning, turn down the heat :) It has a pretty high smoke point so I’m actually a little surprised. More likely, you’re burning herbs, etc. that you may still have on the chicken. You need to remove any debris left over from the brine/rub before you put it in.

    A good thermometer is pretty crucial. While the smoke point of duck fat is high, you still don’t want a lot of heat. Don’t want to go over 210′ish. 200 is probably optimal.

    Duck fat is also not required. It lends depth to the dish but it’s still quite tasty with more readily available(neutral flavored) oils. I’d actually be surprised if La Baguette was using duck fat.

  • schef says:
    February 17th, 2010 at 8:19 pm   

    Try the country pate with your favorite wine, splendid and soothing, the best. Fois gras is nice and buttery… Brunch is a local mainstay, the buthcer shop is very nice, overall my favorite hang, like slippers…

  • Xander says:
    March 22nd, 2010 at 9:09 am   

    I recently had lunch there with my sister and I friend of ours. I have studied French for over 9 years and through all my classes whether at the university level or in high school everyone always recommended this place but I just never got around to it. I must say I was very disappointed with the food here. After visiting, I really don’t consider this place to be French. This restaurant is more of a European inspired bistro offering a few French inspired selections rather than an authentic French Bistro. I had the croque monsieur which was ok although it would have been better without so much mornay sauce. My friend had the salade Niçoise which he enjoyed, although it is difficult to « mess up » a salad. My sister had what I believe was called a Euro-Turkey sandwich. While the bread was good the turkey tasted dry and like it had been heated in a microwave, kind of like after Thanksgiving leftovers. Being a French restaurant I assumed (perhaps stupidly) they would offer Orangina, much to my surprise the waiter didn’t know what I was talking about. After explaining to him what it was and after asking a couple of other waiters he brought me a drink that was very similar to Orangina which ended up being fine. It was just very surprising for them not to have Orangina. The three of us split a slice of chocolate cake which was amazing and rich. I also enjoyed the bread thoroughly although it would have been better if it were served warm (just being pesky with this one). Although I probably won’t come back here for food, I will definitely keep them in mind for my future cake/dessert needs. If any of you have tried La Madeline’s in the Dallas area I think you would agree that although not completely authentic their food is better.

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We lunched there on the strength of this review and were delighted.

Tim, left as a comment about Banana Island