Welcome to Chapeau Bistro
It’s a curious factor if you dwell in a metropolis, particularly one famend for its meals, like San Francisco. In all of the years I lived within the Metropolis by the Bay (over a decade), I hardly ever made it over to the Richmond or Sundown for eating. It’s not that it’s far, however as metropolis dwellers know, it’s straightforward to get caught in your individual routines and lean in direction of the favorites in your individual neighborhood. I’ve seen this occur in numerous cities the place I lived through the years, together with Boston, London, Johannesburg, New York, Amsterdam and extra not too long ago, San Francisco.
So, after I heard a couple of French restaurant within the Richmond District of San Francisco and we had the chance to evaluation it, I used to be intrigued. I found from Chapeau Bistro chef and personal Philippe, that the institution has been round for 28 years. How did I miss this place? Particularly on condition that Anthony and I are large followers of French delicacies.
Inside at Chapeau Bistro
It seems that they’ve an everyday following of locals and even on a Wednesday evening, it was packed. As you enter, it’s gentle and ethereal, with gentle pastel inexperienced accentuated pillars and partitions, with olive inexperienced blended into the palette. The flooring, wood. The decor is fashionable with clear traces. In different phrases, it’s not a type of previous world French styled eating places with heavy woods, nor did it have the French nation theme. As you enter, Philippe greets you and as you make your approach into the small however nicely appointed house, there’s a full bar on the left.
The bar at Chapeau Bistro
Cocktail anybody? Anthony tried the Passionfruit Martini, made with Bacardi and Pineapple. In addition they provide different enjoyable choices such because the Pomegranate Cosmopolitan, a Raspberry Sidecar, a Smoked Previous Normal (my grandfather would have beloved this one) or a Spicy Margarita. Numerous nice decisions and an in depth wine menu is available for many who don’t do cocktails.
The passionfruit martini at Chapeau
We had a comfy desk within the nook which was nice for people-watching. It additionally made it simpler to flag down a waiter if you needed extra water or wine; nevertheless, the employees have been so attentive, it wasn’t mandatory. They weren’t solely environment friendly with our authentic order however they anticipated our subsequent want earlier than we did . . . the signal of a well-trained restaurant staff.
Our cozy desk at Chapeau Bistro
Let’s begin what they know greatest at Chapeau Bistro: French meals. They begin you out with an amuse-gueule that the chef selects. In our case, it was a Tomato Soup taster with parsley oil. Oh so yum!
Tomato soup with Parsley Oil at Chapeau Bistro
If you wish to make a night out of it, there are 3 and 4 course choices, the latter of which features a scallop appetizer. The sauce is the prize right here: Fennel Confit Grapefruit, Mustard, White Rice Vinegar, Pastis, Cream and a Citrus Beurre Blanc. The phrase heavenly is unassuming for this gem; it’s a should attempt if you go.
The oh so divine Scallop Appetizer at Chapeau Bistro
We have been tempted by too many decisions to attempt the Roasted Beet salad, nevertheless it feels like a very good one; they serve it with hazelnut, lemon and honey French dressing and a whipped goat cheese. As a result of I like garlic a lot, I needed to attempt their escargot and fairly frankly, it simply went too nicely with their Sancerre from Loire Valley.
Above and beneath, the Escargot at Chapeau Bistro
Philippe determined that we should attempt his son’s interpretation of the normal flaky crusted vol au vent, which they serve with roasted mushrooms, cream sauce and olive oil. Prime it off with somewhat salt and pepper, and it’s an beautiful but easy appetizer. Regardless of the elements, it tastes gentle and ethereal, not heavy. As a result of it was a bit darkish within the restaurant when this dish (Anthony’s favourite) arrived, the image doesn’t do it justice.
Vol au Vent at Chapeau
Vegetarian lovers will get pleasure from their Ratatouille (aubergine, zucchini, tomato, bell peppers and polenta) or their salads. there’s additionally a roasted corn soup which they pair with a Grand Reserve Rose as nicely. Fish followers will admire the Salmon Trio (as an appetizer) which incorporates Tartare, Graviax, Roe, Egg and Creme Fraiche, or the Pan-Seared Salmon with Barley, Corn, Asparagus and Basil Aioli.
I went for the Branzino Meuniere, which was not served as an entire fish. The latter is usually the way it’s cooked in Italy, Spain and southern France. It was lined in capers, which will be robust. The cooks carried out somewhat magic to tone down the capers and make it an ideal accompaniment so as to add stability to the dish. We each beloved it. They serve it with brown butter, spinach, lemon and riz a l’ail, the latter of which melted on our tongues.
Above and beneath, the Branzino Meuniere at Chapeau in SF
Anthony went for the Duck Breast. Reality be informed, not everybody can put together duck nicely and it’s typically a disappointment until you’re at an genuine French restaurant like Chapeau. Leanly ready, they serve it with farro, child turnips, carrots and a inexperienced pepper sauce. Philippe opted to pair this delicious dish with a glass of 2023 Languedoc (cles en most important). PERFECT!
Above and beneath, the Duck Breast at Chapeau
Did I point out that they do a stupendous job plating as nicely?
Provided that it was a heat summer time night, we determined to not go together with beef, though they do provide a Filet Mignon with Shallot Confit, Demi-Glace and Kale, one thing I’d prefer to attempt on our subsequent go to. There are additionally a couple of sides you possibly can select from, together with potato gratit, french fries and mushrooms.
They’ve conventional profiteroles: vanilla bean ice cream, chocolate sauce and almond or meringue, caramel and grand marnier. We had an opportunity to attempt their Creme Brulee, and Chocolat Fondant which they serve with bananas and rum raisin ice cream (one in every of my favorites). The latter had me at hiya.
The Creme Brulee at Chapeau
Under, the Chocolat Fondant with the Rum Raisin ice cream, one more instance of gorgeous plating.
The Chocolat Fondant at Chapeau
They didn’t need us to go away with out attempting their most unusual dessert: French Toast. Sure, actually. It made me consider our cross-country journey the place we tried fried hen with waffles and blueberry honey for the primary time. I feel we thought of that dish for weeks after leaving Nashville. Right here, they flip savory into candy with the accompaniment of hazelnut cream anglaise and salted caramel ice cream. The lighting wasn’t one of the best for capturing this beautiful dessert — let’s simply say that it introduced the night residence, particularly with a cappuccino.
Above and beneath, the French Toast dessert at Chapeau
We had time to speak about Philippe’s story, which was welcomed since we’re heading to southern France this Fall. He had a couple of gems to suggest as he has spent a whole lot of time in Provence. We additionally discovered an overlapping reminiscence between us: Cafe Jacqueline, a well-known French restaurant in San Francisco that not too long ago closed. French cooks know different cooks, so he has been to the restaurant from time to time. One time, he needed to seize an image of the 2 of them and he or she declined. I’d have beloved to seize a shot of her as nicely. Why? She’s exceptional. I hope somebody has a couple of footage of this unbelievable expertise for the file books, particularly now that she’s closed.
Anthony took me there for my birthday as soon as understanding I’d get pleasure from it (see my temporary write-up). In any case, it’s French delicacies however with a twist. You possibly can solely get souffles on the menu and it’s an entire night given how lengthy it takes to make them from scratch. Positioned on Grant Avenue, this very small institution was charming and Jacqueline churned out one good souffle after one other. It seems that she discovered the way to prepare dinner at a French convent, which was the place she grew up since her mom died at childbirth. We have been transported again in time.
Having fun with dessert and occasional at Chapeau
Alas. We beloved our expertise at Chapeau and Philippe and his staff have been a marvel. In some methods, it’s a misplaced treasure–hanging out with the chef, sharing tales and seeing their ardour for the artwork of cooking. What I beloved most about Chapeau was Philippe’s curiosity in socializing together with his company. He personally says goodbye to each visitor as they’re on the point of half. A small and private contact goes a good distance however hardly ever do you discover this high quality at eating places anymore, particularly in a foodie metropolis like San Francisco.
Two thumbs up. We plan to return someday with pals — make sure you make reservations. They’re closed on Mondays and Tuesdays.
From left to proper: Philippe (Chapeau Bistro proprietor and chef), Anthony and Renee
Right here’s a enjoyable video in need of our expertise. Be sure you see our foodie submit on Instagram @luxuryfoodies as nicely.
DETAILS:
Chapeau Bistro
126 Clement Avenue
San Francisco, CA 94118
415) 750 9787
https://www.chapeausf.com/
Renee Blodgett is the founding father of We Weblog the World. The positioning combines the magic of an internet tradition and journey journal with a world weblog community and has contributors from each continent on the earth. Having lived in 10 international locations and explored practically 80, she is an avid traveler, and a lover, observer and participant in cultural variety.
She can be the CEO and founding father of Magic Sauce Media, a brand new media providers consultancy targeted on viral advertising and marketing, social media, branding, occasions and PR. For over 20 years, she has helped corporations from 12 international locations get traction out there. Identified for her international and natural strategy to product and company launches, Renee practices what she pitches and as an lively person of social media, she helps shoppers navigate digital waters from around the globe. Renee has been running a blog for over 16 years and often writes on her private weblog Down the Avenue, Huffington Publish, BlogHer, We Weblog the World and different websites. She was ranked #12 Social Media Influencer by Forbes Journal and is listed as a brand new media influencer and sport changer on numerous websites and books on the brand new media revolution. In 2013, she was listed because the sixth most influential girl in social media by Forbes Journal on a Prime 20 Listing.
Her ardour for artwork, storytelling and pictures led to the launch of Magic Sauce Pictures, which is a visible extension of her writing, the results of which has led to producing six picture books: Galapagos Islands, London, South Africa, Rome, Urbanization and Ecuador.
Renee can be the co-founder of Touring Geeks, an initiative that brings entrepreneurs, thought leaders, bloggers, creators, curators and influencers to different international locations to share and be taught from friends, governments, firms, and most people with a purpose to educate, share, consider, and promote progressive applied sciences.
