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      <image:caption>Wine Pairing At Bouche SF</image:caption>
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      <image:title>home - Easter brunch plans?</image:title>
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    <loc>https://www.bouchesf.com/info</loc>
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    <loc>https://www.bouchesf.com/new-gallery</loc>
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    <lastmod>2018-07-22</lastmod>
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      <image:title>New Gallery</image:title>
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  <url>
    <loc>https://www.bouchesf.com/sos</loc>
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    <lastmod>2020-06-17</lastmod>
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      <image:title>sôs - Introducing S ôS…</image:title>
      <image:caption>Bouche Restaurant believes in saving time, money, and cooking healthy at home and also has the solution to achieve all three… We would like to introduce our new line of sauces rightfully named SôS. SôS comes in five different recipes at launch. All are restaurant grade, homemade, organic, and freezable. And most importantly, appropriate for all your meat, veggie, and vegan needs. $13 / One $46 / Four Try some SôS by Bouche.</image:caption>
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      <image:title>sôs - The Lardo Sauce</image:title>
      <image:caption>…Is an amazing revisited Robert sauce which is a mustard sauce considered a small, or compound sauces. It is derived from the classic French demi-glace, which in turn is from the Espagnole sauce. The Espagnole is one of the five mother sauces in French cuisine (Béchamel, velouté, espagnole, sauce tomate, and hollandaise). We make this French classic wine sauce with rosé accented with old fashioned grain mustard, enriched with bacon. It is excellent with pork or any grilled, roasted meat or poultry, as well as roasted vegetables. Our favorite way to enjoy the Lardo sauce is over eggs, sausage and potatoes for a glamorous breakfast.</image:caption>
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      <image:title>sôs - The Mushroom Sauce</image:title>
      <image:caption>… Also known as Sauce forestière, is a rich wild mushroom cream based sauce, characterized by deep, earthy, hearty flavors. In our opinion, fresh pasta and/or chicken is the chosen partner for this sauce, you can also use it with mashed potatoes, steak, lamb, white fish or a basic risotto. We believe it goes perfect with these simple products and dishes. It is an amazing accessory to your dish and the missing piece to bring your next meal with pasta or chicken to a sophisticated level.</image:caption>
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      <image:title>sôs - The Blue Cheese Sauce</image:title>
      <image:caption>…is a really easy one to whip up when you're serving steak, chicken wings or a hamburger. Serve it on the side, or spooned over the meat. The sauce is so rich that a little bit goes a long way, and is meant to be enjoyed hot or cold. Our favorite way to snack with this sauce, is to use it as a dip with raw vegetables. A classic French aperitif !!!</image:caption>
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    <image:image>
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      <image:title>sôs - The Burgundy Sauce</image:title>
      <image:caption>…is a classic French sauce named after the Burgundy region in France, which is famous for it’s wine. This flavorful sauce is a classic red wine reduction sauce. Traditionally, Burgundy sauce is best served with grilled beef or steak, though it can also used for stews with other meats like poultry for a dish such as Coq au vin. Our favorite way to enjoy the burgundy sauce is to served with roasts and potatoes.</image:caption>
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      <image:title>sôs - The Persillade Sauce</image:title>
      <image:caption>… is an amazing little herb and garlic mixture that is packed with rich, vibrant flavor. This uncooked, super fresh and vibrant sauce can be used as a marinade, dipping sauce, or condiment. You will often see Persillade sauce served with fish, but why stop there? It’s also great on grilled chicken, steak, and a whole host of vegetarian foods. One of our Persillade favorites is to use it as a dip for toasted crusty bread. This sauce will transform anything and everything it seasons. Once you start using it, you won’t stop finding more ways it can liven up a meal.</image:caption>
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      <image:title>sôs - 1.Pour &amp; Heat Sauce</image:title>
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      <image:title>sôs - 2. Add Sauce to Meats, Carbs &amp; Veggies!</image:title>
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      <image:title>sôs - 3. Enjoy!</image:title>
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    <lastmod>2020-04-29</lastmod>
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    <lastmod>2025-07-02</lastmod>
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      <image:title>Gallery - Les Tagliatelle A La Truffe</image:title>
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      <image:title>Gallery - Le Steak</image:title>
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      <image:title>Gallery - La Truite</image:title>
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      <image:title>Gallery</image:title>
      <image:caption>Le foie de Veau</image:caption>
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      <image:title>Gallery - L'Asperge</image:title>
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      <image:title>Gallery - Le Chocolat</image:title>
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      <image:title>Gallery - La Fougasse Aux Olives Vertes</image:title>
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      <image:title>Gallery</image:title>
      <image:caption>La Langouste Thermidor</image:caption>
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      <image:title>Gallery - Les ingredients</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/5b6a54629772ae3555c2a984/1618296958227-1IYCZ7M5XY7UMC5A7VXC/image-asset.jpeg</image:loc>
      <image:title>Gallery - Les Pains Maison</image:title>
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      <image:title>Gallery - Le Bouillon Arômatique</image:title>
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      <image:title>Gallery - Les Figues Du Marché</image:title>
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      <image:title>Gallery</image:title>
      <image:caption>Le Brie A La Truffe</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>Le Thon Ratatouille</image:caption>
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      <image:title>Gallery - Le Petit Déjeuner</image:title>
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      <image:title>Gallery</image:title>
      <image:caption>Le Porchevèche</image:caption>
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      <image:title>Gallery - Les Brochettes D' Agneau &amp; Couscous</image:title>
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      <image:title>Gallery - Les Croquettes de Canard</image:title>
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      <image:title>Gallery - L'os A Moelle</image:title>
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      <image:title>Gallery - Le Coquelet &amp; Gratin Dauphinois</image:title>
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      <image:title>Gallery</image:title>
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      <image:title>Gallery - Le Boeuf Bourguignon</image:title>
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      <image:title>Gallery - Les Tagliatelle Aux Champignons</image:title>
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      <image:title>Gallery - Les Sardines</image:title>
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      <image:title>Gallery - Cuisse De Canard Braisé</image:title>
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      <image:title>Gallery - Trout</image:title>
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      <image:title>Gallery - La côte De Porc Du Boucher Sauce Lardo</image:title>
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      <image:title>Gallery - Bar</image:title>
      <image:caption>Le Bar</image:caption>
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      <image:title>Gallery - Dining room</image:title>
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      <image:title>Gallery - Chef's counter</image:title>
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      <image:title>Gallery - L'Asperge</image:title>
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      <image:title>Gallery</image:title>
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      <image:title>Gallery - Le Fromage</image:title>
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      <image:title>Gallery - La petite Cuisine</image:title>
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      <image:title>Gallery</image:title>
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      <image:title>Gallery</image:title>
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      <image:title>Gallery</image:title>
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      <image:title>Gallery - Nous</image:title>
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      <image:title>Gallery - La Bonne Humeur</image:title>
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      <image:title>Gallery - Notre Equipe</image:title>
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      <image:title>Gallery</image:title>
    </image:image>
    <image:image>
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      <image:title>Gallery</image:title>
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    <image:image>
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      <image:title>Gallery</image:title>
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  <url>
    <loc>https://www.bouchesf.com/underconstruction</loc>
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    <lastmod>2018-08-30</lastmod>
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  <url>
    <loc>https://www.bouchesf.com/alacarte</loc>
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    <lastmod>2026-03-31</lastmod>
  </url>
  <url>
    <loc>https://www.bouchesf.com/reservations</loc>
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    <lastmod>2021-12-01</lastmod>
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      <image:title>Reserve</image:title>
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  <url>
    <loc>https://www.bouchesf.com/dessert</loc>
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    <lastmod>2026-03-31</lastmod>
  </url>
  <url>
    <loc>https://www.bouchesf.com/menu</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2026-03-31</lastmod>
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  <url>
    <loc>https://www.bouchesf.com/under-construction-reservations</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2018-08-23</lastmod>
  </url>
  <url>
    <loc>https://www.bouchesf.com/new-page</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2025-07-02</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5b6a54629772ae3555c2a984/6e20b12d-05c3-4abf-8028-e09dcc354e71/BoucheSf_Cyntia+Apps+Photography+_+003.jpg</image:loc>
      <image:title>INFO - Bouche Restaurant</image:title>
      <image:caption>603 Bush Street 415.956.0396 Monday - Tuesday - Wednesday - Thursday &amp; Sunday Dinner 5pm - 9.30pm Friday &amp; Saturday Dinner 5pm - 10.30pm Saturday-Sunday Brunch 9am-2pm Corkage fee 35/bottle, two 750ml bottles maximum Cake fee 4/person Reservations are recommended No show or late cancellation (48h) may be subject to a charge of $25/pers For private party, buyout, Luncheon, Sôsbybouche or catering inquires please contact us at Julie@bouchesf.com Our Semi private Mezzanine has a maximum capacity of 20 guests. Our heated parklet has a maximum capacity of 25 guests</image:caption>
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  <url>
    <loc>https://www.bouchesf.com/new-page-2-1</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2018-09-01</lastmod>
  </url>
  <url>
    <loc>https://www.bouchesf.com/new-page-3-1</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2018-09-01</lastmod>
  </url>
  <url>
    <loc>https://www.bouchesf.com/new-page-4</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2018-09-01</lastmod>
  </url>
  <url>
    <loc>https://www.bouchesf.com/team</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2022-09-26</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5b6a54629772ae3555c2a984/8bdc4ff0-f98d-44f0-8b25-65d3d8f3bb1e/2022-03-25+Bouche-78.jpg</image:loc>
      <image:title>The Team - Bouche is part restaurant, part wine bar and a story of passion.....</image:title>
      <image:caption>In 2009, Jeremy Blaringhem, Julie Fulton, and Guillaume Issavendens first worked together in a restaurant in the Bay Area.  Julie and Jeremy become close friends, traveling the world together developing a passion for food, wine, and sharing that experience.  In 2011, Guillaume opened Bouche in San Francisco asking for Julie to be part of his new venture. Jeremy’s travels led him back home to Paris, France where he started a family and helped his best friend to open a restaurant. During that time, Julie became the face of Bouche, building a clientele, and honing her skills as a wine connoisseur. For five years,  Julie and Jeremy's passion for food and wine never waned...generating unique and creative restaurant concepts. Coincidently, Guillaume was ready for his next adventure. And, to get there, he had to hand over the legacy of Bouche.  Julie and Jeremy were the obvious choice, their experience, dedication and  vision was what Bouche needed. "Bouche 2.0”.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5b6a54629772ae3555c2a984/e2541f91-87cd-4778-bf5a-6480c7938015/2022-03-25+Bouche-129.jpg</image:loc>
      <image:title>The Team - Jeremy Blaringhem</image:title>
      <image:caption>Owner/ Executive Chef</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5b6a54629772ae3555c2a984/091675b9-1cba-4b0f-be75-f465e824535e/2022-03-25+Bouche-123.jpg</image:loc>
      <image:title>The Team - Julie Fulton</image:title>
      <image:caption>Owner/ General Manager</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5b6a54629772ae3555c2a984/80403830-eb52-43cd-8410-f11e6a6f5675/2022-03-25+Bouche-150.jpg</image:loc>
      <image:title>The Team - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.bouchesf.com/private-events</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2025-11-21</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5b6a54629772ae3555c2a984/cd58dfbe-c80b-4f92-bbe4-3908d813bca6/2022-03-25+Bouche-59.jpg</image:loc>
      <image:title>Private events - PRivate events, at Bouche…</image:title>
      <image:caption>We provide services for semi- private events, special luncheons and large groups with a maximum headcount of 20 guests for our semi private mezzanine and 25 in our heated parklet.  We strictly offer a set menu 3 courses with options for $60/pers excluding tax, beverage and gratuity.  Our menu is seasonal and changes every other Wednesday. We cannot shared it until it’s created. We can accommodate any food  restrictions with a heads up. We do not offer a full bar (wine &amp; beer only). You can find us on instagram Bouchesf if you want have a look at our space and dishes. For inquires please email… julie@bouchesf.com</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5b6a54629772ae3555c2a984/1588448831733-TPGH1K1WWL5U79OJ9304/IMG_0675.JPEG</image:loc>
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  </url>
  <url>
    <loc>https://www.bouchesf.com/persillade-sauce</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2020-04-30</lastmod>
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      <image:title>Persillade Sauce</image:title>
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    <image:image>
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      <image:title>Persillade Sauce</image:title>
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    <image:image>
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      <image:title>Persillade Sauce</image:title>
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  </url>
  <url>
    <loc>https://www.bouchesf.com/press-2</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2021-10-08</lastmod>
  </url>
  <url>
    <loc>https://www.bouchesf.com/prix-fixe</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2026-03-31</lastmod>
  </url>
  <url>
    <loc>https://www.bouchesf.com/private-chef</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2025-07-02</lastmod>
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      <image:title>Private Chef</image:title>
      <image:caption>Private Chef San Francisco Bay Area</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.bouchesf.com/brunch</loc>
    <changefreq>daily</changefreq>
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    <lastmod>2026-01-24</lastmod>
  </url>
  <url>
    <loc>https://www.bouchesf.com/apply-now</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2023-07-31</lastmod>
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  <url>
    <loc>https://www.bouchesf.com/new-products</loc>
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    <lastmod>2018-09-05</lastmod>
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