One thing that is far from debate, French food focus on quality over quantity. Hence, there are no French buffets.
On a breezy Saturday, Chapeau sits quietly embedded between apartments in the Richmond district.
Immediately upon entering, owner Ellen greats us with a big smile. Her husband Philippe Gardelle is the chef.
Hospitality plays a major role in the dining experience and her warm welcome is parallel to the cozy yet sharp ambiance.
Onto the food,…
French fare is all about core ingredients but cooked with different techniques.
A few appetizers stand out. Succulent escargot presents an earthy tone served over dime sized potatoes (a bit under cooked). Skip the oysters, they were small in size and the dressing made no splash.
hint: I order food that makes the chef work. Meaning, order things you can not make at home and requires testing the chef’s technique.
Oyster with a few splashes of dressing, not too hard.
The French onion is one of the best in the Bay Area. The full bodied soup displays sweet tones from tender onions along with a layer of cheese that did not over power the dish.
All the while, close your eyes and immerse yourself in the ambiance. With soft color tone walls and service that is on key, the meal continued with grace.
For the entree, duck meat cooked medium rare is fanned out bathing in a sweet and savory sauce. Another dish on point was the filet mignon, but nothing spectacular.
Blushing pink meat make up the rack of lamb with artichoke.
We tried the 3 course menu and opted to choose two appetizers and one main course.
For a table of four, the total cost including tip rounded out to $200.
For my sister’s birthday, Ellen (co-owner) graciously presented a crème brulee with a candle.
By the time dessert had arrived, I was filled. Generous portions and rich sauces make up a heavy meal.
When leaving, Ellen chased us down to thank us for coming.
For an evening with someone special, you can’t go wrong with Chapeau.
Comment for owner: I would like to see more creative seafood entrée courses. Lamb, beef, salmon tend to lack sizzle.
My favorites. {Gary Danko, Masa, Bistro LeZinc}
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