Two chefs originally from France and Switzerland create French Asian fusion dishes, including duck-leg confit and scallops in Madras curry
About This Deal
- Type of cuisine: French/Asian fusion
- Not valid towards prix-fixe menu
- Dress code applies; please call for details
Need To Know
About Frederick's Restaurant
Frederick Costa grew up in the fine-dining world, assisting his parents at their gourmet restaurants in both France and Indochina. He soaked up everything he could before he honed his cooking techniques at a culinary school in Paris.
When he came to the United States, Frederick met a fellow expat and chef, chef Perrin, who attended culinary school in Switzerland and went on to work at several famed French eateries in Washington D.C. The two decided to move to San Antonio to open the popular French restaurant L'Etoile in 1985. But Frederick never lost his passion for exploring flavors and decided it was time for a French fusion venture, so he opened Frederick's Restaurant in 2000 and Frederick's Restaurant in 2008.
Chef Perrin still works alongside Frederick, and the two plate everything from rib eye smothered in a mushroom-dotted blue-cheese sauce, Norwegian salmon glazed with Thai barbecue sauce, and escargot bourguignon. Wines from all over the world complement the rich, tangy flavors.