As a teenager, Chef Aurore de Beauduy learned to cook her first French dish under the tutelage of a few renowned chefs. This experience ignited a passion for cooking that led her to study at France's Cordon Bleu Culinary School. Today, she draws on nearly life-long training as the executive chef of Vogue Bistro. Here she puts her skills on display each day in an open kitchen, where she infuses modern American dishes with French influences. She sears grass-fed Angus filet mignon, wraps puff pastry around Sicilian eggplant parmesan, and stirs pots of French rabbit-and-vegetable stew. Though these dishes take center stage, the bistro also stamps its signature on martinis. Each cocktail is named for a famous clothing designer and features Skyy vodka blended with ingredients such as fresh juices and fruit-infused liqueurs.
To extend her culinary influence, Beauduy assembles platters for on- or off-site catering that focus on her artistic presentation. And, in weekly introductory cooking classes, she teaches students how to prepare basic French recipes and how to properly pronounce the word "ratatouille."
As successful as he is today, it might be surprising to learn that restaurateur Alain Keller used to be a starving artist. The Swiss transplant struggled to get an acting career started in Paris, so he began to supplement his paltry income with serving jobs at iconic establishments such as Maxim’s and Laurent. He eventually came to New York to study musical theater, and found moderate success by landing roles in Cabaret and La Cage aux Folles. He continued to harbor a love for the restaurant industry, however, and partnered with his friend Anthony Ferré to open Le Chalet. According to the Phoenix New Times, Ferré started cooking as a teenager, and after his formal culinary education in Paris he went on to prepare meals for such elevated palates as the French prime minister and Swiss consuls.
Naturally, the menu at Le Chalet is strongly influenced by French and Swiss tastes. Fondue is a favorite; the New Times adored the swiss-cheese version spiked with white wine, and said it was “irresistibly comforting—the kind of thing that you can’t stop eating even when reason tells you there’s more food on the way.” Like a French expatriate’s dreamscape, much of the menu is reserved for crepes—buckwheat flour goes into darker crepes stuffed with savory combinations such as scallops and leeks, and white flour is used for sweet crepes drizzled with chocolate ganache or salted caramel butter. The house specialty, however, is La Potence, a tower of beef tenderloin that’s flambéed tableside.
Chef Vincent Guerithault is a classically trained French chef who first gained notoriety in the 80's when a food editor for The New York Times declared his dishes to be "exceptional." In those days, his menus rarely strayed from his French roots, but as his notoriety grew, so did his creativity. It wasn't long after opening his own restaurant, Vincent's on Camelback, before the area's popular Southwestern ingredients––masa, cilantro, chili peppers––began weaving their way into his classical haute cuisine. Now, 20 years later, Vincent continues to unveil eclectic entrees that seamlessly blend these two seemingly dissimilar cooking styles, such as a wild boar loin with habanero sauce or a duck tamale with Anaheim chili. As for the dining room, velvet-tufted booths and white tablecloths make it feel as though it was plucked straight from Paris, complete with French-inspired touches such as gilded mirrors, classical paintings, and a staff that sings "Frère Jacques" at the top of every hour.
Nestled within a charming 1930s farmhouse on a former artichoke plantation, Coup Des Tartes entrances guests with meals of American-tinged French and Mediterranean fare culled from organic meats and locally raised vegetables and fruits. Like Charles de Gaulle's album of sensitive acoustic singer-songwriter ballads, the restaurant combines stately Gallic character with disarming intimacy, framing meals of herbed chicken and grass-fed filet mignon with warm, flickering candlelight. Amid the 14-table space's cozy coved ceilings and hardwood floors, guests happily sup upon Moroccan lamb sandwiches or rich, creamy cheese, pairing dinners with beer or wine brought from home. Across the courtyard from Coup Des Tartes, the private Rendez-Vous dining room welcomes guests into a luxurious, yet rustic cocoon of slate tile floor and glowing chandeliers, provisioning feasts and fetes with freshly baked breakfast pastries, catered luncheons, and multicourse dinners.
Phoenix chef Christopher Gross is something of a local legend, having pulled in a James Beard award for his upscale French cooking. At his eponymous Christophers Restaurant, the star chef plates up dishes like a lobster pot pie or wood oven pizza, topped unexpectedly with duck confit, goat cheese and figs. But even amid the sleek, upscale bistro setting with a glass-encased kitchen, he keeps things fun, peppering the menu with playful bites like an excellent burger that’s topped as you wish. At Crush Lounge, next door, the mood is sexier, with loud music, a busy bar and small plates like roasted rabbit salad or a house smoked salmon “BLT” sandwich, each to be paired with the restaurant’s list of over 50 by-the-glass wine choices. Stick around long enough and chef Gross might emerge from the kitchen himself to check in on your table with a handshake and a smile.
Located in Cupz N Crepes, Cupz N Crepes' crepes have a gooey inside and crisp outside.
You won't find any low-fat fare here, though, so leave some room to indulge.
Bring the whole clan to Cupz N Crepes — kids and parents will love the menu and ambience here.
Patio tables and chairs are ready for Cupz N Crepes diners who prefer their meals al fresco.
Wifi is on the house at Cupz N Crepes, so bring along your tablet or laptop.
If you're strapped for time, take out food from Cupz N Crepes.
The food here is super budget-friendly, too, with most items costing less than $15.
The breakfast menu receives the most rave reviews from patrons, but you can also stop in for lunch and dinner later in the day.