Choose from Four Options
- $83 for a three-course dinner for two, redeemable Monday-Thursday ($131 value)
- $94 for a three-course dinner for two, redeemable Friday and Saturday ($131 value)
- $157 for a three-course dinner for four, redeemable Monday-Thursday ($262 value)
- $167 for a three-course dinner for four, redeemable Friday and Saturday ($262 value)
All options include one entree per person. Dinners for two include one shared appetizer and dessert for the table and dinners for four include two shared appetizers and desserts for the table.
Click here to view the menu.
Chalk it up to first day jitters. David Denis is a world-class Master-Level chef renowned as one of the finest in Houston. But when asked by ABC-13 to reminisce about an early memory of food, he recalled a particularly humbling moment. "My first day at culinary school, I was doing a roasted chicken and simply just flipped the chicken on the floor," David said. "My teacher came and told me, 'I think you're not gonna be a chef.'"
Clearly his teacher's assessment was off. David now serves as head chef and co-owner of Le Mistral, a restaurant that has repeatedly been listed among Houston's Best French Restaurants by Zagat. And in 2012, the publication named it the top-rated restaurant in Houston. But despite the fanfare, Chef David remains decidedly modest, as evidenced by the aforementioned TV interview, where he also spoke about the philosophy that drives his work at Le Mistral.
"When you love something, I think you become better when you pass your passion to somebody else."
Just before opening Le Mistral, David spent 18 months teaching at the French Culinary Institute. He steeled his talents by passing on things he had learned as young chef working in St. Tropez, the Alps, and Switzerland. He even enlisted two of his students to help him open Le Mistral, one of whom still serves as his sous chef. Patrons can learn a thing or two as well, thanks to cooking classes held at Foody's, Le Mistral's on-site gourmet-foods store.
"My philosophy for food: simplicity."
Though the Provence native was inspired to bring authentic French flavors to the Gulf Coast, he's not interested in presenting a menu unrecognizable to native Texans. He favors ingredients found in both locales, yielding dishes such as red snapper filet with zucchini, saffron potatoes, and leeks julienne. Of course, French classics are also popular, and escargots and seared foie gras are among the restaurant's signature dishes.
"When I'm not cooking, I'm eating."
Chef David understands the dynamic relationship between cooking and eating, one that's often removed in restaurants with closed-off kitchens. At Le Mistral, there's a 10-person chef's table in the kitchen, where David interacts with his guests to design a more visceral dining experience, building a custom five-course dinner around their individual tastes. A similar experience can be had in the wine cellar, where guests have a chance to marvel at the impressive French wine collection, hand-selected by sommelier Sylvain Dennis, Chef David's brother and Le Mistral's co-owner. With such personalized attention, it's easy to see why the restaurant was awarded the Best Service nod from Zagat in 2013.