| A NEW KIND OF DÉJÀ VU. Ever | | | | For an appetizer try the lobster cappuccino |
| had the feeling that you'vebeen somewhere | | | | served with trufflefoam and a crispy zucchini |
| before? Well, even if you've never been tothe | | | | stuffed ravioli; tuna & scallopcarpaccio |
| French Riviera Restaurant in Los Cabos, the | | | | flavored with walnut oil and lime, served |
| experiencewill leave you with a new kind of | | | | atoplamb's lettuce and topped with shaved |
| déjà vu, one that makes youwish | | | | Parmesan cheese;or roasted heirloom tomatoes |
| you had been there before. The owners and staff | | | | served with a comfit ofeggplant, zucchini and crab |
| makeyou feel as if you are long lost friends or | | | | with cheese sauce. These arejust a few |
| family who havefinally come home and the food, | | | | selections from the menu, making a choice is |
| service and congenialitywill create a lasting | | | | noteasy as they are all excellent. |
| impression. | | | | For your entrée Chef Chretien has |
| Los Cabos has no shortage of excellent | | | | created a plethora ofunique dishes from which to |
| restaurants. | | | | choose. Items include; braisedred snapper served |
| Whatever your appetite, you'll have little trouble | | | | with potato-mushroom gnocchi in abasil reduction; |
| finding foodthat pleases the palate. Traditional | | | | gilded frog's legs served with |
| Mexican, authentic | | | | "Puréed'Andouillette " drizzled with a |
| Italian, the freshest seafood, sushi, fondue and | | | | foamed garlic, and parsleybutter sauce; roasted |
| fusion,they're all here. The cuisine that has | | | | Sonora beef tenderloin served withhomemade |
| garnered the leastattention has been French, the | | | | fettuccine and a vanilla-ginger portabellamushroom |
| king of haute cuisine. Notanymore. Nestled on the | | | | sauce; herb crusted loin of lamb served |
| cliffs above the Sea of Cortez, justa few minutes | | | | withorganic French green beans and black truffle |
| away from the hustle and bustle of downtown | | | | jus; roastedfree-range chicken breast stuffed with |
| Cabo San Lucas, is an elegant yet unpretentious | | | | eggplant andvegetables with pan reduced au jus; |
| jewel inthe crown of Cabo culinary delights. | | | | or roasted lobsterraviolis with shitake mushrooms |
| That jewel is the French Riviera Restaurant and | | | | bathed in a garlic-basilemulsion, just to name a |
| Bakery. Adestined to be famous trio of eateries | | | | few. |
| with locations in San | | | | Each dish is prepared in full view of the restaurant |
| Jose del Cabo, Cabo San Lucas and along the | | | | thanks tothe open kitchen designed by Chef |
| touristcorridor in between the two municipalities. | | | | Chretien. Watching thekitchen staff is a real treat. |
| Until recently,those seeking true gourmet French | | | | Co-owner and Chef Eric |
| dining had a very smallselection from which to | | | | Scianamanico is the perfect partner in the kitchen |
| choose. Most offered French fare aspart of a | | | | with |
| mélange of vastly unrelated cuisine with | | | | Chretien and the rest of the staff. A constant |
| the Frenchfare being a somewhat obvious | | | | buzz of activitytakes place in the kitchen and one |
| afterthought. Othersclaimed to have French | | | | walks away hoping tohave learned techniques to |
| trained chefs, but my taste buds tolda different | | | | use in their own kitchens, albeitthat watching is |
| story. It is with great pleasure that I report that | | | | much easier than doing. |
| mytaste buds have found true French cooking, | | | | The wait staff does an outstanding job of pairing |
| and it is aliveand well in Los Cabos. | | | | wines toeach stage of your meal and has a large |
| Begat by Jacques Chretien and his wife Sophie, | | | | selection of winesfrom around the globe. One of |
| the French | | | | the great surprises is thequality of the Mexican |
| Riviera is a gastronome's paradise, an oasis of | | | | wines the restaurant features. Untilrecently, |
| flavorinfused sauces, originality and decadence. | | | | Mexico was not regarded as a wine |
| Led by Chef | | | | producingcountry but with the abundance of land |
| Jacques Chretien, the staff prepares some of the | | | | and temperateclimate that exists here. Slowly but |
| finestmeals that are likely to ever pass your lips, | | | | surely, Mexican winesare being taken seriously by |
| all the whilemaking guests feel more at home | | | | wine enthusiasts worldwide. |
| than any home shouldhave the right to feel. That, | | | | To make selection even easier, the restaurant |
| my friends, is no easy task, butsomehow these | | | | menu offersthe option of adding wine selection to |
| wonderfully hospitable folks make it lookeasy. | | | | both single anddouble entrée prix-fixe |
| Chef Chretien has the honor of belonging to a | | | | menus. |
| smallcommunity - the world's greatest chefs. As | | | | For the finish, dessert, and what a selection they |
| recipient of the | | | | offer. Mypartner, Dolores Peralta, opted for a |
| Maitre Cuisinier designation (French master chef), | | | | chocolate soufflé madewith Valrhona |
| he joinsa group that boasts only 200 members | | | | chocolate and served with fresh bakedcookies, |
| worldwide with onlyforty or so outside of France. | | | | goat milk and caramel ice cream. I opted for |
| Mexico boasts a total of five, | | | | thelemon soufflé with the same |
| Los Cabos has only one. The award is bestowed | | | | garnishments. Valrhona is awonderful French |
| by the | | | | chocolate company. Their "Noir Amer"chocolate |
| French government and recognizes culinary | | | | literally translates as "black bitter", which is a |
| excellence asan art form unto itself. Couple | | | | fairdescription of both the color and taste of this |
| Jacque's talent and passionfor fine food with | | | | chocolate. Forthe true chocolate aficionado, eating |
| Sophie's "joie de vie" and undeniablewarmth, and | | | | Noir Amer is almost areligious experience. It is |
| you have a five-star dining experience set inone | | | | most likely as close as you'll evercome to tasting |
| of the world's most picturesque coastal | | | | pure chocolate essence. |
| destinations. | | | | In addition to the soufflés, the French |
| The main restaurant is open for lunch (12:00 to | | | | Riviera also offers;melted chocolate cake served |
| 4:00) anddinner (5:30 to 11:00 pm), bar service | | | | with pear puree; a softhazelnut biscuit served with |
| runs from 11:30 am to | | | | chestnut cream; a selection ofseasonal red fruit |
| 11:00 pm. Decorated in with stone tables and | | | | with "Sablé Breton mango coulis andcocoa |
| wicker chairs,the interior bathed in earth tones, | | | | sorbet; or flambéed apples and bananas |
| the restaurant is warmand inviting. Out on the | | | | served with |
| terrace you are surrounded by lushlandscapes and | | | | Calvados chocolate dentelle. |
| an endless ocean view with Land's Endand the | | | | Another aspect of the French Riviera experience |
| famous arch off in the distance. Sunsets here | | | | is that itdoes not have to end with lunch or dinner. |
| arespectacular. | | | | Rise the nextmorning and satisfy your morning |
| Chef Chretien's menu is an eclectic collection of | | | | appetite with a short tripto either of the |
| originaldishes and classic French fare. For starters, | | | | restaurants satellite locations for terrificbreakfast |
| your waiterbrings you a delightful trio of | | | | fare. Fresh baked baguettes, decadent |
| "welcome" canapés, sea basstartar with | | | | pastries,crepes and more await and there is |
| baby green onions, goat cheese mousse andother | | | | nothing moreappetizing then the aroma of fresh |
| seasonal delicacies. A nice touch that starts | | | | baked goods carried oncrisp, clean coastal breeze. |
| theprocess of making guests feel truly special and | | | | All in all, the entire experienceis, well, magnifique! |
| welcome. | | | | |