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