Wine Making
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A NEW KIND OF DJ VU - PARIS ARRIVES IN CABO
   
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Many items a person can add to the kitchen are stylish and functional. Bakers racks fit this description nicely. This kitchen furniture has been seen in homes for .....
Ever had the feeling that you've been somewhere before? Well,
even if you've never been to the French Riviera Restaurant in
Los Cabos, the experience will leave you with a new kind of dj
vu, one that makes you wish you had been there before. The
owners and staff make you feel as if you are long lost friends
or family who have finally come home and the food, service and
congeniality will create a lasting impression.
Los Cabos has no shortage of excellent restaurants. Whatever
your appetite, you'll have little trouble finding food that
pleases the palate. Traditional Mexican, authentic Italian, the
freshest seafood, sushi, fondue and fusion, they're all here.
The cuisine that has garnered the least attention has been
French, the king of haute cuisine. Not anymore. Nestled on the
cliffs above the Sea of Cortez, just a few minutes away from the
hustle and bustle of downtown Cabo San Lucas, is an elegant yet
unpretentious jewel in the crown of Cabo culinary delights.
That jewel is the French Riviera Restaurant and Bakery. A
destined to be famous trio of eateries with locations in San
Jose del Cabo, Cabo San Lucas and along the tourist corridor in
between the two municipalities. Until recently, those seeking
true gourmet French dining had a very small selection from which
to choose. Most offered French fare as part of a mlange of
vastly unrelated cuisine with the French fare being a somewhat
obvious afterthought. Others claimed to have French trained
chefs, but my taste buds told a different story. It is with
great pleasure that I report that my taste buds have found true
French cooking, and it is alive and well in Los Cabos.
Begat by Jacques Chretien and his wife Sophie, the French
Riviera is a gastronome's paradise, an oasis of flavor infused
sauces, originality and decadence. Led by Chef Jacques Chretien,
the staff prepares some of the finest meals that are likely to
ever pass your lips, all the while making guests feel more at
home than any home should have the right to feel. That, my
friends, is no easy task, but somehow these wonderfully
hospitable folks make it look easy.
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Chef Chretien has the honor of belonging to a small community -
the world's greatest chefs. As recipient of the Maitre Cuisinier
designation (French master chef), he joins a group that boasts
only 200 members worldwide with only forty or so outside of
France. Mexico boasts a total of five, Los Cabos has only one.
The award is bestowed by the French government and recognizes
culinary excellence as an art form unto itself. Couple Jacque's
talent and passion for fine food with Sophie's "joie de vie" and
undeniable warmth, and you have a five-star dining experience
set in one of the world's most picturesque coastal destinations.
The main restaurant is open for lunch (12:00 to 4:00) and dinner
(5:30 to 11:00 pm), bar service runs from 11:30 am to 11:00 pm.
Decorated in with stone tables and wicker chairs, the interior
bathed in earth tones, the restaurant is warm and inviting. Out
on the terrace you are surrounded by lush landscapes and an
endless ocean view with Land's End and the famous arch off in
the distance. Sunsets here are spectacular.
Chef Chretien's menu is an eclectic collection of original
dishes and classic French fare. For starters, your waiter brings
you a delightful trio of "welcome" canaps, sea bass tartar with
baby green onions, goat cheese mousse and other seasonal
delicacies. A nice touch that starts the process of making
guests feel truly special and welcome.
For an appetizer try the lobster cappuccino served with truffle
foam and a crispy zucchini stuffed ravioli; tuna & scallop
carpaccio flavored with walnut oil and lime, served atop lamb's
lettuce and topped with shaved Parmesan cheese; or roasted
heirloom tomatoes served with a comfit of eggplant, zucchini and
crab with cheese sauce. These are just a few selections from the
menu, making a choice is not easy as they are all excellent.
For your entre Chef Chretien has created a plethora of unique
dishes from which to choose. Items include; braised red snapper
served with potato-mushroom gnocchi in a basil reduction; gilded
frog's legs served with "Pure d'Andouillette " drizzled with a
foamed garlic, and parsley butter sauce; roasted Sonora beef
tenderloin served with homemade fettuccine and a vanilla-ginger
portabella mushroom sauce; herb crusted loin of lamb served with
organic French green beans and black truffle jus; roasted
free-range chicken breast stuffed with eggplant and vegetables
with pan reduced au jus; or roasted lobster raviolis with
shitake mushrooms bathed in a garlic-basil emulsion, just to
name a few.
Each dish is prepared in full view of the restaurant thanks to
the open kitchen designed by Chef Chretien. Watching the kitchen
staff is a real treat. Co-owner and Chef Eric Scianamanico is
the perfect partner in the kitchen with Chretien and the rest of
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the staff. A constant buzz of activity takes place in theNew Kent County Virginia is a rural area filled with the
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kitchen and one walks away hoping to have learned techniques to
use in their own kitchens, albeit that watching is much easier
than doing.
The wait staff does an outstanding job of pairing wines to each
stage of your meal and has a large selection of wines from
around the globe. One of the great surprises is the quality of
the Mexican wines the restaurant features. Until recently,
Mexico was not regarded as a wine producing country but with the
abundance of land and temperate climate that exists here. Slowly
but surely, Mexican wines are being taken seriously by wine
enthusiasts worldwide. To make selection even easier, the
restaurant menu offers the option of adding wine selection to
both single and double entre prix-fixe menus.
For the finish, dessert, and what a selection they offer. My
partner, Dolores Peralta, opted for a chocolate souffl made
with Valrhona chocolate and served with fresh baked cookies,
goat milk and caramel ice cream. I opted for the lemon souffl
with the same garnishments. Valrhona is a wonderful French
chocolate company. Their "Noir Amer" chocolate literally
translates as "black bitter", which is a fair description of
both the color and taste of this chocolate. For the true
chocolate aficionado, eating Noir Amer is almost a religious
experience. It is most likely as close as you'll ever come to
tasting pure chocolate essence.
In addition to the souffls, the French Riviera also offers;
melted chocolate cake served with pear puree; a soft hazelnut
biscuit served with chestnut cream; a selection of seasonal red
fruit with "Sabl Breton mango coulis and cocoa sorbet; or
flambed apples and bananas served with Calvados chocolate
dentelle.
Another aspect of the French Riviera experience is that it does
not have to end with lunch or dinner. Rise the next morning and
satisfy your morning appetite with a short trip to either of the
restaurants satellite locations for terrific breakfast fare.
Fresh baked baguettes, decadent pastries, crepes and more await
and there is nothing more appetizing then the aroma of fresh
baked goods carried on crisp, clean coastal breeze. All in all,
the entire experience is, well, magnifique!
To learn more about the French Riviera or to reserve your table,
visit them online at www.frenchrivieraloscabos.com or call 011
52 (624) 142-3350. Bon apetit!
For complete restaurant locations, hours and contact
information, visit CabosBest.com.
About the author:
Richard Chudy is the author and also the owner of CabosBest.com,
a travel information portal for Los Cabos and Baja Sur, Mexico.