Le Chevalier

Chef Philippe Chevalier believes dining is about enjoyment, and when he greets you at the table following your meal, he will do so with a smile. Indeed, Chevalier has a reason to rejoice. His restaurant transports diners from the ordinary plazas of downtown Lafayette to the charming vibe of a European villa, and on a Saturday night, every seat in the house is full and orders for Le Chevalier’s signature dishes – the sweet breads, beef tenderloin, rack of lamb, and savory foie gras creations – are virtually nonstop. 

Outside, patio seating loops elegantly around the garden, where oak trees hover and old-fashioned street lamps illuminate the evening. Indoors, warm, Old World colors will embrace you and impressive details like brick walls, stone floors and a built-in cherry wood wine bar come together with the perfect combination of class and comfort. But selective, uncompromising presentation is most evident where it matters most – in the food.
 
“My philosophy revolves around respecting ingredients,” Chevalier says. That’s why the chef works only with high-quality, all-natural products made without added hormones or antibiotics. Every Provence-inspired dish served on Le Chevalier’s tables is personally made by the chef and owner, who makes all of his pates, sorbets, and ice cream by hand.

Notice the basil baked into the pastry shell filled with goat cheese and served with mixed green salad. Notice the contrasts of the foie gras duo, where every ingredient complements the next, from the sweet brandied cherry sauce to the crisp brioche toast. Notice the flawless puff of your Souffle Grand Marnier, rising to perfection in its baking dish.

The details matter here, from the carefully selected combinations on the seasonal menus to the small, terra cotta pot that arrives on your table, filled with bread wrapped in newspaper tissue that’s printed in the French language with 100% vegetable based, non-toxic ink.

The service is also top-notch. Daniel, for instance, is a head server here – he has been working in French restaurants since the '70s -- and it shows. He knows everything from which wine to pair with your meal, trivia about the owner/chef, including Chevalier's former career as a pastry chef, and the age of the grapevines growing in the garden. Though they’re still young, those grapevines should make it and with continued sunshine and success, the fruit of their efforts may some day land on your plate!

- by Renee M. Rutledge, San Francisco Reporter for HelloMetro  (Click to leave a message)

Renee M. Rutledge

Renee M. Rutledge currently writes articles on local travel and culture for Red Tricycle, Parents' Press, Oakland Magazine, and Alameda Magazine.