This cozy 24-seater is reminiscent of a ski chalet with warm woods and a Matterhorn painting, except with white linen tables.
Open since 1997, chef/owner Bernard Althaus – from the French influenced town of Canton de Vaud in Switzerland – had a vision to cook each dish to order with fresh herbs from his garden. One of my favorites was the floral African Basil used as a garnish to the John Dory. Coincidentally, it's the chef's choice too, as Basilic is the French word for Basil.
- signature dish, hot 'n gooey inside with thin fired crust, simple yet it all works, Traditional Swiss Raclette Cheese with Fingerling Potatoes, Cornichons & Pickled Pearl Onions $8
- sweet 'n earthy aroma, bitter buttery 'n bountiful Mushroom gravy, a little tough, John Dory Filet with Chanterelle Mushrooms, Spinach & Xeres Sauce $29
- tender 'n juicy, thick Red Wine reduction, sharp Rosemary, Grilled Angus Beef Filet Mignon with Roasted Potatoes, Vegetable Ratatouille & Porcini Red Wine Sauce (Special)
- bursting with berry surprises, thick sugar crust, soft 'n creamy, Vanilla Creme Brulee with Blackberries, Blueberries, Raspberries & Peach $8
- light 'n airy toast, salty spread, Amuse-Bouche with Feta, Olive & Chive (complimentary)
If you're looking for classic French cuisine, then this is the place, right down to the sauteed Squash & Carrots and chopped Parsley.
It's the Swiss cuisine though, that imparts a delightful surprise.
Lastly, the service was friendly and more than accommodating, as the staff was gracious enough to accept a walk-in on a Friday night. And I always appreciate the added touch of an amuse-bouche and after dinner treat.