Cabernet Bistro’s patio doors open
wide
It’s
the sauce.
When
asked what makes French cooking so highly regarded, Chef Jacques Toulet, owner and head chef for Cabernet Bistro in Solvang,
replied, “It’s the sauce.”
Chef
Toulet and his wife Diana recently celebrated the
opening of their new wine patio, allowing diners to enjoy the mild spring and
summer evenings while dining on the traditional French dishes for which he has
become famous.
Located
upstairs at Frederik’s Court on the corner of Mission
Drive and Alisal Road in Solvang, Cabernet Bistro is
Solvang’s only French restaurant. With a
moderately priced menu and Chef Toulet’s skills in
the kitchen, diners are treated to dishes prepared with skill from a lifetime as
a restaurateur.
Chef
Toulet began at a family restaurant in St. Gaudens in the Pyrenees Mountains of southern France. When his parents weren’t watching,
seven-year-old Toulet poured wine for customers. Refining his culinary skills Toulet emigrated to Canada and then to Los Angeles where he
worked with his brother Joseph at notable eateries, such as the Beverly Hills
Hotel, Au Petit Jean, and The Factory Night Club. In 1974 the brothers opened their own
restaurant, Les Pyrénées, in Beverly Hills.
Within
a short time Les Pyrénées and the brothers gained
fame, with recognition from Gourmet Magazine, the Los Angeles Times, the Regis Philbin Show, and food critic Elmer Dill. Toulet’s fame
spread, and in 1993 he was named North America’s Outstanding Chef.
After
a break during the mid 1990’s, Toulet opened his
intimate French restaurant, Cabernet Bistro, on Fourth Street in Solvang eight
years ago. Moving to its current
location in Frederik’s Court a year ago, Cabernet
Bistro serves valley diners with the best of traditional (not nouvelle) French
cuisine.
Chef
Toulet’s specialties revolve around his preparation
of duck. “Duck is better than chicken …
it has less cholesterol and has more flavor than chicken,” said Toulet. His menu
reflects this philosophy with Duck Magret (thinly
sliced duck breast) with a blackberry currant sauce, three different duck confits, and duck with Chef Toulet’s
special Grand Marnier sauce.
When
asked why French is often regarded as the apex of culinary excellence, Toulet explained that it’s in the sauce. “I start making my sauces a full day before I
have to serve. I use just enough salt
and pepper for most palates.”
Cabernet
Bistro also has a Prix Fixe dinner menu on Wednesday and Thursday evenings 5:30
p.m. to closing for $20.00 per person.
Call
(805) 688-8871 for reservations.