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FRENCH BLUE

FRENCH BLUE

FRENCH BLUE

FRENCH BLUE – CAPTURING THE SPIRIT OF THE NAPA VALLEY.

French Blue, St Helena CA

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When you first step into French Blue the feeling is sophisticated yet unpretentious and relaxed. This St. Helena eatery captures the spirit of the Napa Valley, one of grass roots agriculture yet the refinement of what is produced in this area- some of the worlds finest wines and exceptional produce. After working at some of the nation’s finest restaurants such as Jardinere in San Francisco and Daniel in NYC, Chef Philip Wang went on as Executive Chef of the Carneros Inn, MASON’S in Sacramento, Merriman’s on the Hawaiian Islands, and San Francisco’s Fog City Diner before having a place he could call his own as he and his partners opened French Blue in 2012. French Blue is open for breakfast, lunch, and dinner, has an open inviting feel and the service and cuisine won’t disappoint!

Chef Philip Wang

On the brisk evening we went in we were in a grazing mood and we were treated to an assortment of Chef Wang’s seasonal offerings (in fact the menu changes every few weeks). We started off with an expertly prepared rabbit rillette formed into a terrine and served with house made pickled carrots, pepitas, and whole grain toast. Roasted bone marrow was served with grilled levain and an interesting salad of parsley and pickled red pears. This was followed by a crispy grilled sardine with fried olives, dressed greens and hot cherry peppers. The Duroc pork sliders with dried cherry coleslaw, Bourbon BBQ sauce on Parkerhouse rolls were possibly the best pork sliders we’ve eaten. The Kennabec French fries that came out with Bearnaise dipping sauce were addictive.

French Blue pizzaThe flat bread pizza changes each day and that evening it was topped with shaved Brussels sprouts, pancetta, and a duck egg baked right on top. (the menu describes the flat bread as baked ‘with something on top’ – love the understatement!) At this point we were wondering if we could eat any more but we’d have no choice in the matter as Chef sent out a perfectly cooked gulf flounder on prosciuttorisotto with a Parmesan broth and Meyer lemon gremeolata. Then finally a cast iron skillet with ricotta dumplings with roasted autumn squash, crispy chestnuts and forest mushrooms.

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French Blue with Chef Phillip French Blue dining French Blue dining room French Blue bar French Blue kitchenFrench Blue cheers
Warmed through and through with the ambiance and the excellent fare we look forward to our next dining experience with Chef Wang at French Blue!

(Written by John Paul Khoury,CCC
Corporate Chef, AtMyTable.com)

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