| Ever had the feeling that you've been
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| | oil and lime, served atop lamb's lettuce
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| somewhere before? Well, even if you've
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| | and topped with shaved Parmesan cheese;
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| never been to the French Riviera
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| | or roasted heirloom tomatoes served with
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| Restaurant in Los Cabos, the experience
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| | a comfit of eggplant, zucchini and crab
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| will leave you with a new kind of déjÃ
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| | with cheese sauce. These are just a few
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| vu, one that makes you wish you had been
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| | selections from the menu, making a choice
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| there before. The owners and staff make
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| | is not easy as they are all excellent.
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| you feel as if you are long lost friends
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| | For your entrée Chef Chretien has
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| or family who have finally come home and
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| | created a plethora of unique dishes from
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| the food, service and congeniality will
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| | which to choose. Items include; braised
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| create a lasting impression.
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| | red snapper served with potato-mushroom
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| Los Cabos has no shortage of excellent
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| | gnocchi in a basil reduction; gilded
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| restaurants. Whatever your appetite,
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| | frog's legs served with "Purée
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| you'll have little trouble finding food
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| | d'Andouillette " drizzled with a foamed
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| that pleases the palate. Traditional
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| | garlic, and parsley butter sauce; roasted
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| Mexican, authentic Italian, the freshest
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| | Sonora beef tenderloin served with
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| seafood, sushi, fondue and fusion,
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| | homemade fettuccine and a vanilla-ginger
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| they're all here. The cuisine that has
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| | portabella mushroom sauce; herb crusted
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| garnered the least attention has been
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| | loin of lamb served with organic French
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| French, the king of haute cuisine. Not
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| | green beans and black truffle jus;
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| anymore. Nestled on the cliffs above the
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| | roasted free-range chicken breast stuffed
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| Sea of Cortez, just a few minutes away
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| | with eggplant and vegetables with pan
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| from the hustle and bustle of downtown
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| | reduced au jus; or roasted lobster
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| Cabo San Lucas, is an elegant yet
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| | raviolis with shitake mushrooms bathed in
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| unpretentious jewel in the crown of Cabo
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| | a garlic-basil emulsion, just to name a
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| culinary delights.
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| | few.
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| That jewel is the French Riviera
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| | Each dish is prepared in full view of the
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| Restaurant and Bakery. A destined to be
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| | restaurant thanks to the open kitchen
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| famous trio of eateries with locations in
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| | designed by Chef Chretien. Watching the
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| San Jose del Cabo, Cabo San Lucas and
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| | kitchen staff is a real treat. Co-owner
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| along the tourist corridor in between the
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| | and Chef Eric Scianamanico is the perfect
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| two municipalities. Until recently, those
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| | partner in the kitchen with Chretien and
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| seeking true gourmet French dining had a
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| | the rest of the staff. A constant buzz of
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| very small selection from which to
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| | activity takes place in the kitchen and
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| choose. Most offered French fare as part
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| | one walks away hoping to have learned
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| of a mélange of vastly unrelated cuisine
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| | techniques to use in their own kitchens,
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| with the French fare being a somewhat
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| | albeit that watching is much easier than
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| obvious afterthought. Others claimed to
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| | doing.
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| have French trained chefs, but my taste
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| | The wait staff does an outstanding job of
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| buds told a different story. It is with
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| | pairing wines to each stage of your meal
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| great pleasure that I report that my
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| | and has a large selection of wines from
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| taste buds have found true French
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| | around the globe. One of the great
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| cooking, and it is alive and well in Los
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| | surprises is the quality of the Mexican
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| Cabos.
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| | wines the restaurant features. Until
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| Begat by Jacques Chretien and his wife
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| | recently, Mexico was not regarded as a
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| Sophie, the French Riviera is a
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| | wine producing country but with the
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| gastronome's paradise, an oasis of flavor
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| | abundance of land and temperate climate
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| infused sauces, originality and
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| | that exists here. Slowly but surely,
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| decadence. Led by Chef Jacques Chretien,
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| | Mexican wines are being taken seriously
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| the staff prepares some of the finest
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| | by wine enthusiasts worldwide. To make
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| meals that are likely to ever pass your
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| | selection even easier, the restaurant
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| lips, all the while making guests feel
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| | menu offers the option of adding wine
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| more at home than any home should have
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| | selection to both single and double
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| the right to feel. That, my friends, is
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| | entrée prix-fixe menus.
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| no easy task, but somehow these
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| | For the finish, dessert, and what a
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| wonderfully hospitable folks make it look
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| | selection they offer. My partner, Dolores
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| easy.
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| | Peralta, opted for a chocolate soufflé
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| Chef Chretien has the honor of belonging
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| | made with Valrhona chocolate and served
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| to a small community - the world's
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| | with fresh baked cookies, goat milk and
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| greatest chefs. As recipient of the
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| | caramel ice cream. I opted for the lemon
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| Maitre Cuisinier designation (French
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| | soufflé with the same garnishments.
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| master chef), he joins a group that
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| | Valrhona is a wonderful French chocolate
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| boasts only 200 members worldwide with
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| | company. Their "Noir Amer" chocolate
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| only forty or so outside of France.
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| | literally translates as "black bitter",
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| Mexico boasts a total of five, Los Cabos
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| | which is a fair description of both the
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| has only one. The award is bestowed by
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| | color and taste of this chocolate. For
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| the French government and recognizes
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| | the true chocolate aficionado, eating
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| culinary excellence as an art form unto
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| | Noir Amer is almost a religious
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| itself. Couple Jacque's talent and
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| | experience. It is most likely as close as
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| passion for fine food with Sophie's "joie
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| | you'll ever come to tasting pure
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| de vie" and undeniable warmth, and you
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| | chocolate essence.
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| have a five-star dining experience set in
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| | In addition to the soufflés, the French
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| one of the world's most picturesque
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| | Riviera also offers; melted chocolate
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| coastal destinations.
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| | cake served with pear puree; a soft
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| The main restaurant is open for lunch
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| | hazelnut biscuit served with chestnut
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| (12:00 to 4:00) and dinner (5:30 to 11:00
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| | cream; a selection of seasonal red fruit
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| pm), bar service runs from 11:30 am to
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| | with "Sablé Breton mango coulis and
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| 11:00 pm. Decorated in with stone tables
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| | cocoa sorbet; or flambéed apples and
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| and wicker chairs, the interior bathed in
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| | bananas served with Calvados chocolate
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| earth tones, the restaurant is warm and
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| | dentelle.
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| inviting. Out on the terrace you are
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| | Another aspect of the French Riviera
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| surrounded by lush landscapes and an
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| | experience is that it does not have to
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| endless ocean view with Land's End and
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| | end with lunch or dinner. Rise the next
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| the famous arch off in the distance.
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| | morning and satisfy your morning appetite
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| Sunsets here are spectacular.
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| | with a short trip to either of the
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| Chef Chretien's menu is an eclectic
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| | restaurants satellite locations for
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| collection of original dishes and classic
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| | terrific breakfast fare. Fresh baked
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| French fare. For starters, your waiter
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| | baguettes, decadent pastries, crepes and
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| brings you a delightful trio of "welcome"
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| | more await and there is nothing more
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| canapés, sea bass tartar with baby green
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| | appetizing then the aroma of fresh baked
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| onions, goat cheese mousse and other
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| | goods carried on crisp, clean coastal
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| seasonal delicacies. A nice touch that
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| | breeze. All in all, the entire experience
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| starts the process of making guests feel
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| | is, well, magnifique!
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| truly special and welcome.
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| | To learn more about the French Riviera or
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| For an appetizer try the lobster
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| | to reserve your table, visit them online
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| cappuccino served with truffle foam and a
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| | at or call 011 52 (624) 142-3350. Bon
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| crispy zucchini stuffed ravioli; tuna &
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| | apetit!
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| scallop carpaccio flavored with walnut
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