6510 Washington Street
Yountville, CA 94599
Hi happy foodie friends…..
If you have the Napa wine region in your plans then a must try restaurant has to be Bistro Jeanty. If you don’t have Napa planned, then make plans……you won’t be disappointed.
The magic of this region of California touches all senses and truly warms the heart. The flavours of the Napa valley do not end at the grapebut actually just start at the grape!
Bistro Jeanty was our first stop for dinner on our first night.
After a great day wine testing (simple name for a taste bud tantalizing day) we had reservations at Chef Phillipe Jeanty’s bistro and were surely in for a treat.
When we arrived we were happily surprised to see Chef Phillipe sitting in his Bistro and welcome us with a smile!
Warm, comfortable, full of character bistro full of happy patrons enjoying a sip or a nosh.
The menu is seasonal and full of Chef Phillipe’s creations that suit the flavours of the valley…..
The staff were friendly and helpful and best of all knowledgable. They could explain every menu item with knowledge and recommend the perfect dish for you to enjoy…..they would absolutely also help you pair the perfect wine to pair with your meal.
Tonight for me the waiter recommended the:
Crême de Tomate en Croute
Tomato soup in puff pastry $12.00 to start.
The restaurant is well known for this delectable creation and is proud to post the recipe on their website for you to try to prepare at home.
I wanted to post this for you in my review so you could get working on it right away…..
BISTRO JEANTY’S CRÊME DE TOMATE EN CROUTE
1⁄2 cup unsalted butter
1⁄2lb. Yellow onions-sliced
6ea. Garlic cloves
1ea. Bay leaf
1⁄2Tbl. Whole black peppercorns
1tsp. Dried thyme leaves
1/4cup tomato paste
2 1⁄2 lb. tomatoes-ripe, cored and quartered
1cup water (only use if tomatoes are NOT ripe and juicy)
4 cups heavy cream
salt to taste
1⁄2 tsp. Ground White Pepper
1lb. Puff pastry or store bought sheets
1ea. Egg-beaten with 1 Tblsp of water
Melt the 1⁄2 cup butter in a large stockpot over medium-low heat. Add the onions, garlic, thyme, bay leaf and peppercorns; cover and cook for about 5 minutes. Do not let the onions color. Add tomato paste and lightly “toast” the tomato paste to cook out the raw flavor then add tomatoes, and water if needed.
Simmer over low heat for 30-40 minutes, until the tomatoes and onions are very soft and broken down. Puree by passing through a food mill. A food mill works best however you may use a blender in batches or a handheld immersion blender until finished, the strain.
Return the soup to the pot. Add the cream, salt, white pepper and remaining butter to taste. Bring soup to a simmer the remove from heat. Allow the soup to cool for two hours or overnight – in the refrigerator.
Divide the soup among six 8-ounce soup cups or bowls. Roll out the puff pastry to 1/4 inch. Cut into 6 rounds slightly larger than your cups. Paint the dough with the egg wash and turn the circles, egg wash side down, over the tops of the cups, pulling lightly on the sides to make the dough somewhat tight like a drum. Try not to allow the dough to touch the soup. These may be made up to 24 hours in advance and covered with plastic in the refrigerator.
Preheat oven to 450 degrees.
Lightly paint the top of the dough rounds with egg wash with out pushing the dough down. Bake for 10-15 minutes, until the dough is golden brown. Do not open the oven in the first several minutes of cooking as the dough may fall.
The table also wanted to share some plates…..
Quenelles de Brochet
Pike dumplings with lobster sauce $14.50
Next, my entree…..
Epaule de Porc
Slow roasted pork shoulder with butternut squash gratin ,brussels sprouts and lardons $24.50
I have to be honest, I am not nor have ever been a fan of butternut squash and especially brussels sprouts but somehow Bistro Jeanty prepared them in such a way that I enjoyed every bite of everything on my plate.
The pork shoulder was cooked perfectly and tender….the sauce accompanying the dish was rich and creamy, I truly enjoyed every bite.
Other meals at the table…..
Daube de Bœuf
Beef stew with mashed potatoes, buttered peas and carrots $19.50
Sole fillet with mashed potatoes lemon caper butter sauce $23.50
And….Filet au Poivre
Black Angus tournedos with a black pepper crust, haricots verts and a creamy mushroom sauce $38.50
I report smiles all around…. A great meal was had by all.
No meal is completed without a sweet treat, wouldn’t you all agree?
Crème Brûlée au Chocolat $10.50 Chocolate mousse crème brulee
Hidden right under the delectable caramelized sugar was a mouthwatering chocolate mouse and then the creme to balance the right amount of sweetness to balance the dessert.
Last but not least….
Bread Pudding $9.50
Warm rum and golden raisin bread pudding with vanilla ice cream
Though all of the desserts were excellent, this may have well been the star of the perfect finish….
Did I say last but not least? Well I might have because this last dessert was as much a sweet treat milk shake as it was a dessert….
This item was a special on the menu for the night so it will not be found on the menu link.
It was a chocolate bag filled with the house made strawberry shake……
All in all a perfect culinary journey for the evening and a restaurant I absolutely recommend if you are in the Napa region.
Accolades like this are why Bistro Jeanty may well be busy most all of the time, but continued creations from Chef Phillipe and his team are why you will keep coming back.
You Gotta Try This!