THIS RESTAURANT HAS CHANGED NAMES Baume Awards

THIS RESTAURANT HAS CHANGED NAMES Baume Restaurant Review:

At Baumé, there is a seamless balance between molecular gastronomy and modern French cuisine --- foam, spheres and dry ice find their place in executive chef Bruno Chemel's repertoire, but in a comfortable, integrated manner with touches of whimsy. His tasting menu cites sources of creative inspiration such as collective memories, colors and moods. Sous-vide beef, flash-seared to finish, is as desirous a bite of beef as you’ll find. Lobster with split pea purée, anise and hibiscus gelée delivers beauty and an homage to the molecular. Noirmoutier turbot in a delicate foam is toothsome and elegant. Select items repeat throughout the seasons, such as the 62-degree slow-cooked egg, while most are based on what's fresh now. Seasonality drives the salade de printemps, wherein Chemel elevates the simple construct with artful presentation and science into something exceptional. The wine list is substantive and pairings thoughtful and at times creative: a saké surprised us midway through our experience and proved an excellent choice. Sweets favor fruit and the extraction of their flavor --- strawberries appeared flash frozen as dust, intense in gelato, and in liquid form as a strawberry soda float. Pacing is more realistic for modern dining than the eternal timing of other high-end dining rooms. The restaurant's nondescript façade and subtle black and orange décor offer little hint to the cuisine that awaits; atmosphere is achieved simply with thick drapery that creates secluded areas with small clusters of tables.