Bon Délire officially marks its grand opening on San Francisco’s Embarcadero Waterfront, welcoming a new gastronomic gem. The latest concept from restaurateur Kais Bouzidi of Kaisen Concepts joins long-loved sci-fi masterpieces Sens (2007) and Barcha (2015). Paying homage to Bousidi’s roots, the Parisian Bistro & Cocktail Bar transforms from a casual daytime bistro to a sensual lounge, a vibrant and intimate space serving modern French cuisine and inventive cocktails. will be provided to guests. night. Roughly translated to mean “good delirium,” Bon Délire (pronounced Bon Délire) perfectly captures the blend of vibrant flavors, inviting atmosphere, and lively energy of Parisian culture. Located in the heart of the Embarcadero with stunning views of both the city and the bay, Bon Délire offers a sophisticated and comfortable environment and is a must-see for locals and visitors alike.
“We are very excited to bring the essence of Parisian dining and nightlife to the vibrant San Francisco waterfront,” said Kais Bouzidi, owner of Bon Délire. “With this concept, we are not only introducing modern French cuisine, but creating a place where people can immerse themselves in the energy, flavor and spirit of Paris. From the food to the cocktails to the music, every detail is… It’s designed to captivate guests and provide them with an unforgettable experience based on everything I love about my hometown, and San Francisco has a very rich food culture, with a unique take on French cuisine. I can’t wait to interpret it.”
Parisian cuisine with a modern twist
Helmed by executive chef Vernon Morales, who leads the culinary programs at Sens and Barcha and previously was part of New York’s Michelin-starred Daniel and Le Bernardin, Bon Délire’s menu features fresh ingredients from Northern California. Using seasonal ingredients, we reinterpret classic French cuisine through a modern lens. We use carefully selected French ingredients. Guests can enjoy shareable plates and light bites, paired with an expertly curated cocktail menu that elevates the dining experience. The bistro’s charcuterie and cheese board selections are customizable, with a selection of French and local ingredients for a personalized dining experience. Our takeout window also features daily specials including gourmet sandwiches, pastries, and soft serve ice cream, perfect for lunch or on-the-go treats.
Bon Délire’s lunch menu is designed for quick and easy eating or sit-down enjoyment, and includes steak tartare with traditional garniture and crisps, truffle aioli, leek vinaigrette, and capers. , Chicken & Speck Croquettes with Dijon Dressing, and other fun options. . Fresh bread sandwiches made daily include the Croque Monsieur or Croque Madame with Parisian ham, Gruyère, market vegetables and optional black truffle. Lunch appetizers feature the Quiche Lorraine with pancetta, Swiss cheese and green onions. Parisian gnocchi with chanterelle and celeriac truffles. Steak frites, hanger steak with poivre sauce and fries.
From a casual bayside bistro during the day to a more lively evening lounge, Bon Délire’s dinner menu offers more sharing options for similar dishes in larger portions. Hors d’oeuvres include traditional coastal and French dishes such as six escargots with shallot port marmalade, garlic and parsley butter. 12 half oysters, served with cocktail sauce and lemon cream. Tsar Nicholas caviar with chives, crème fraîche, lemon and blinis. Made with locally sourced ingredients and ingredients imported from France, the entrée includes a 12-ounce dry-aged prime beef ribeye served with sauce poivre and fries. King salmon with coconut cream nage and melted green onions. Served with chicken roti and potato puree. The dessert menu, which leaves a sweet aftertaste, is apple tarte tatin with vanilla ice cream. Chocolate mousse with crème chantilly. and Crème Diplomat’s Pain Per Due.
Cocktails full of bubbles, French wine and spirit
Bubbles flow and wine lovers unite at Bon d’Eril. Sommelier and general manager Patrick Tirado, originally from Toulouse, France and previously co-founder of Basque in downtown San Francisco, focuses on organic wines from Alsace, Burgundy and Bordeaux as well as locally produced wines. , a wide selection of Champagne and French wines. Wines from Napa Valley and the Central Coast.
Curated by Kaisen Concepts Beverage Director Jason Lam, who has been with Kaisen Concepts for 14 years, Bon Délire’s drinks program focuses on bold, imaginative, spirit-driven cocktails. Signature drinks include the Vintage Martini, featuring Gray Goose vodka, French vermouth, and lemon bitters, and the Butter Paloma, a creative take on the classic Paloma with fatwashed tequila and four limes. Non-alcoholic options include Citron Presse, a refreshing deconstructed lemonade made with fresh lemon zest syrup, offering a sophisticated alternative for those avoiding alcohol.
A Parisian escape in the heart of San Francisco
Designed by Studio Terpeluk in collaboration with owner Kais Bouzidi, Bon Délire’s interior transports guests to a Parisian lounge or bistro. Featuring high ceilings, cozy banquettes, and a stunning horseshoe-shaped wood and cast zinc bar in the center, visitors can comfortably sip and chat for hours. Bright colors and furniture imported from Europe enhance the atmosphere. In the evening, a DJ spins vinyl records with a nostalgic mix of French and American classics, and old French movies are projected onto the walls, creating an intimate yet sophisticated environment.
Bon Délire has both indoor and outdoor seating and enjoys a waterfront atmosphere. The indoor space can accommodate up to 50 people, including 15 bar stools, and the outdoor seating area can accommodate up to 20 people, perfect for those looking to enjoy cityscape and bay views. A small, cozy outdoor space at the back of the restaurant allows you to enjoy a drink while watching the ferries and boats plying the bay.
Bon Délire is available for indoor and outdoor private and semi-private events, offering a unique and intimate atmosphere for social gatherings, business lunches and celebrations. Catering services are available Monday through Friday for local businesses and offices.
With an official opening set for October 29th, Bon Délire promises to become a beloved destination for Bay Area residents and visitors seeking a stylish, vibrant and luxurious dining experience. Located on Pier 3 along San Francisco’s historic waterfront, Bon Délire is open seven days a week for lunch and dinner, with weekend brunch coming soon. For more information and reservations, visit bondeliresf.com or follow Bon Délire on social media @bondeliresf.
About Bonderil
Located in the heart of San Francisco’s historic Embarcadero waterfront with skyline and bay views, Bon Délire (pronounced Bon Délire) is a Parisian bistro by day and a sensual cocktail bar and restaurant by night. Roughly translated from French, “Good Delirium” is, as its name suggests, an intimate and inviting atmosphere and a spirit of fun, with modern interpretations of French cuisine and the nostalgic sounds of vinyl records spun by a DJ. Combining cocktails. A sophisticated, chic, yet intimate social venue, Bon Delisle invites Bay Area locals and visitors alike to sample the spirit of Parisian lounge culture for lunch and dinner. Bon Délire is part of kaïSen Concepts, a San Francisco-based restaurant group founded by Kais Bouzidi. This group includes Sens and Barcha, both located in downtown San Francisco.
About Kais Boujdi
Kais Boujdi was born to a French mother and Tunisian father and grew up in Paris in a family of restaurateurs. After learning the ins and outs of the family business, he moved to San Francisco at age 21 to forge his own path. Inspired by the flavors and culture of Mediterranean countries, we opened Sens Restaurant in 2007, blending those influences into our menu and atmosphere. Sens became popular for its popular happy hour, seasonal Mediterranean cuisine, and spectacular views. Bouzidi has expanded with Barcha, a modern Mediterranean concept at 425 Market Street, and most recently Bon Délire, a Parisian-inspired cocktail lounge in the Bay Area.
