A new kind of déjà vu. Have you ever felt you
somewhere? Now, even if you have never been
The French Riviera Restaurant in Los Cabos, the experience
you are using a new kind of déjà vu, that you will be on vacation
you had been there. The owners and staff make
They make you feel until friends or relatives who have lost
finally go home and service, food and conviviality
createa lasting impression.
Los Cabos there are excellent restaurants.
What do you do what you seem to have little trouble finding food
that pleases the palate. Traditional Mexican, authentic
Italian, fresh seafood, sushi, fondue and fusion,
are all here. The kitchen was that gained the least
The focus was French, the king of the kitchen. Not
more. Nestled in the cliffs overlooking the Sea of Cortez, only
A few minutesfrom the bustle of downtown
Cabo San Lucas, is a jewel in the elegant and simple
the crown of Cabo culinary delights.
The jewel is the French Riviera restaurant and bakery. A
determined famous trio of restaurants with locations in San
Jose del Cabo, Cabo San Lucas, along the tourist
Corridor between the two communities. Until recently
those who were true gourmet French restaurant very small
The decision, whichto choose. Most of the dishes offered in French
Part of a mixture of French cuisine with a strong independent
The price is obviously a bit on 'later. Other
argued that French chefs are trained, but said that my palate
another story. E 'with great pleasure that I report that my
Taste buds were found to French cuisine, and is alive
and also in Los Cabos.
Father Jacques Chretien and his wife Sophie, the French
Riviera is a gastronomeParadiso, an oasis of taste
infused sauces, originality and decadence. Led by chef
Jacques Chretien staff prepares some of the finest
Meals that are unlikely to give your lips are all the time
guests making them feel more at home in every home should
have the right to hear. This, my friends, is not an easy task, but
somehow these wonderfully hospitable people make it seem
simple.
Chef Chretien has the honor to belong to a small
Community - The Worldgreat chefs. As a recipient of the
Maître Cuisinier designation (French chef), concludes
a group that has only 200 members worldwide with a single
forty out of France. Mexico has a total of five,
Los Cabos is one. The prize is awarded by
French government and recognizes culinary excellence
an art form in itself. Talented pair, Jacque and passion
for fine food with Sophie "joie de vie" and undeniable
Heat, andhave a five-star dining experience
one of the finest coastal destinations in the world.
The main restaurant is open for lunch (from 12.00 to 04.00) and
Dinner (from 5.30 bis 23.00 clock), bar service from 11:30 to go Clock
Clock 11:00. Decorated in stone tables and wicker chairs,
in the interior wet earth tones, the restaurant is warm
and inviting. they are outside on the terrace surrounded by lush
Landscapes and a breathtaking sea view with Land's End
andfamous arch in the distance. Sunsets are here
spectacular.
Chef Chretien's menu is an eclectic collection of original
The dishes and classic French dishes. For starters, your waiter
brings you a delightful trio of "welcome" canapés, sea bass
Tartar with spring onions, goat cheese mousse and
other seasonal delicacies. A nice touch, which begins
Process for producing guests feel special and welcome.
For an appetizer try the lobster cappuccinoserved with truffles
Foam and crispy zucchini ravioli, tuna and scallops
Carpaccio dressed with walnut oil and lime was used, the peak
Lettuce and garnish with shaved Parmesan;
or roasted heirloom tomatoes served with a pack of
Eggplant, zucchini and crab with cheese sauce. These are
Only excerpts from the menu, not an option
easy, as all are excellent.
For your aperitif Chief Chretien has created a wealthof
unique dishes to choose from. Elements include; braised
Red Snapper with potato gnocchi and mushrooms served in a
Basil reduction; golden frog legs served with "Purée
of Andouillette seasoned with garlic and parsley foam
Butter sauce, roast beef served with Sonora
homemade noodles and a vanilla and ginger Portabella
Mushroom sauce, herb-crusted lamb loin, served with
organic green beans and black truffle sauce, roast
free-range chicken breast stuffed with eggplant and
Vegetables with pan reduced jus, or roasted lobster
Ravioli with shitake mushrooms bathed in a garlic and basil
Emulsion, to name a few.
Each dish is prepared, through the eyes of the restaurant
cuisine designed by Chef Chretien. Looking at the
The kitchen staff is a real treat. Co-owner and chef Eric
Scianamanico is the ideal partner in the kitchen with
Chretien and the rest ofStaff. A driving constant
takes place in the kitchen and leave with the hope
have learned the techniques to use in their own kitchens, even if
it's just much easier to do.
The staff does not wait for a great job of pairing wines
each stage of the meal and has a wide selection of wines
from around the world. One of the great surprises of the
Quality of the wines the restaurant offers Mexican. Up
Last was not in Mexicois produced as the wine
Country, but with the abundance of land and temperate
Climate that is here. Slowly but surely, Mexican wines
is taken seriously by wine lovers around the world.
To facilitate the selection, the restaurant menu
the possibility of adding wine selection, both single
Double fixed price menu entrée menu.
For dessert goal, and providing a selection. My
Partner, Dolores Peralta, opted for a chocolateSoufflé fact
with Valrhona chocolate and served with freshly baked
Cookies, goat milk and caramel ice cream. I chose the
Lemon souffle with the seizure itself. Valrhona is a
Wonderful French chocolate company. Their "Noir Amer"
Chocolate literally means "black bitter", which is a fair
Description of color and taste of chocolate. To
true lovers of chocolate, food Noir Amer is almost a
religious experience. It is probably as close as ever
come to tasting pure chocolate essence.
In addition to the soufflé, the French Riviera offers;
molten chocolate cake served with pear puree, a soft
Hazelnut biscuits with cream of chestnuts, a selection
seasonal fruit with red "Sable Breton mango coulis and
cocoa sorbet or apples and bananas served with flame
Calvados Chocolate Dentelle.
Another aspect of the French> Riviera experience is that
must not stop with lunch or dinner. Rise the next
Morning and satisfy your appetite with a short morning trip
one of the restaurants satellite locations for excellent
price breakfast. Decadent desserts freshly baked bread,
Crepes and more await and there is nothing more
appetizing then the aroma of freshly baked products to
clear, clean coastal breeze. Overall, the whole experience
is goodmagnifique!
Read more on the French Riviera or to reserve your
The table is available online at
http://www.frenchrivieraloscabos.com or call 011 52 (624) 142-3350. Bon appetit!
Visit for http://www.cabosbest.com
Cabo-depth information.
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