About this Business
From Our Editors
Claude Godard studied bourguignon-style cooking for years under many French masters at the School of Culinary Arts in Paris, but his first teacher was his grandfather, Gaston. Now, as an established chef who can see over the counter, he named his eatery after the grandparents who first inspired him to pursue cooking. At Jeanne & Gaston, he prepares dishes in the nuanced style of his teachers, braising short ribs until they melt off the bone or stewing Prince Edward Island mussels until their natural flavor balances perfectly with the tomato-based broth. Claude’s French sensibilities extend to the décor of his dining room, as well. The space’s sleek, dark wooden interior is bordered by bright white French doors that open onto the patio where, during the warmer months, guests enjoy hanging flowers and a burbling fountain.