A native of Paris, Executive Chef Christian Nam-Hee sharpened his knife skills and his palate at l'Ecole de Paris des M?tiers de la Table. Today he lets his know-how blossom and wander in the kitchen of Bijou Restaurant & Bar, blending the culinary traditions of his homeland with the flavors found in northern California's seasonal organic ingredients. From his pans and cutting boards spring forth sweet-potato frites, quail stuffed with napa cabbage, and other dishes that embody the menu's inventive fusion spirit. To complement such an aesthetically poignant dining experience, the space itself?designed by DesignPlus's Pia Thomas?remains sleek and focused. The centerpiece is the bar, which glows a dreamy, iridescent amber that's complemented by ring chandeliers and absorbed by Italian leather chairs, a lounge area's plush velvet cushions, and tabletop black holes.
European, Southeast Asian, and American culinary traditions all influence the unique fusion recipes at Vo's Restaurant. Vegetables and rice get simmered in traditional clay pots and prawns and lemongrass are seared in woks; there's even a deep-fried catfish filet with ginger-infused nouc mam, a dip made from fish sauce. The dining room is as colorful as the dishes, featuring warm red walls, bamboo sprouting from tall vases, romantic lighting overhead.
The two chefs at Cypress rely on more than following great recipes when crafting their fine French foods. They meticulously prepare every batch of béarnaise sauce and pot of coq au vin using sustainable, organic California ingredients as often as they can. They also take pride in their artful, festive presentation, serving their dishes tableside style on gueridons whenever possible and Cirque du Soleil style when they remember to bring their leotards. Servers, meanwhile, toss salads, sizzle up new york steaks with brandy, and ignite strawberry flambés.
La Sen Bistro blends culinary traditions from across the world, from Vietnam, to France, to sunny California. Split between reds and whites sourced from Californian and French vineyards, its wine list reflects the California-French cuisine emerging from the kitchen. Chefs coat duck breast in a honey-pepper sauce and craft a traditional French onion soup with garlic croutons and broiled ementale cheese. They also douse salmon in saffron sauce, pair garlic pommes frites with a ribeye steak, and fill a vegetarian lasagna with gruyere and eggplant, a tastier alternative to vegetarian lasagna made with oak leaves.
Little Red Bistro, an idyllic café splashed in vivid crimson accents, suffuses its intimate interior with eyelid-unfurling aromas wafting off three kinds of espresso. As the sun inches over the horizon and the boogeyman dives beneath the bed, the bistro’s chefs fold 17 kinds of crepes, ranging from sweet creations stuffed with peanut butter and jelly to savory pockets piled with green eggs and ham. Golden sear marks color seven piping-hot paninis that swaddle gourmet ingredients such as prosciutto, pesto, and roasted red peppers. Sips of frappes flavored with white chocolate and irish cream forge a fitting accompaniment to the café’s homemade desserts, which rotate daily.
Most people don't expect to identify their career path at the age of five. Jared Gallagher, Chez TJ's executive chef, is not most people. A second-generation chef, Jared started working in his father's kitchen at the age of five, and he knew he wanted to stay there. A sous chef at 19 and an executive chef by the age of 21, Chef Gallagher pursued a passion for French food by training at Le Cordon Bleu in Paris and London, an experience he parlayed into a stint in the kitchen of acclaimed chef Michele Bras. Jared was also raised to appreciate farming, fishing, and hunting, and Chez TJ—a Michelin Guide-rated establishment—reflects his early communion with nature. Each morning, Jared walks through the restaurant's 30'x50' edible garden, combing through beds of currant tomatoes, zucchini, leeks, arugula, and other fresh produce for ingredients to use on the custom, chef-prepared menu du jour. When possible, Chez TJ also relies on local farms and markets to supply their meat and other ingredients. Housed in an elegant Victorian home originally built in 1894, Chez TJ boasts four distinct, cozy dining rooms that can be closed off for more intimate occasions. Guests are also free to roam through the garden to enjoy the scenery or brush up on their pollination skills.