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