August/September 2015 85 Fine French Dining LE PAPILLON A ragout of Burgundy snails with warm fennel panna cotta and parsley purée. THIS ENDURINGLY POPULAR restaurant, which opened in the late ’70s, might have longtime fans, but it has never rested on its laurels, continually updating the decor, cuisine and service to stay pleasingly contemporary. Chef Scott Cooper is a wizard at blending new American cuisine with traditional French cooking, presenting his plates like little works of art. Examples include a very modern rendition of Burgundian snails, sturgeon Wellington with wild mushrooms, and up-to-the-minute souffles. ➺ LE BUZZ Elegant and quiet but not stuffy, the restaurant has nailed the art of pampering guests. ➺ PLAT DU JOUR Besides a lengthy à la carte menu featuring sublime seasonal ingredients like live Pacific spot prawns, there’s a seven-course tasting menu. 410 Saratoga Ave., San Jose; 408/296-3730; lepapillon.com
South Bay Accent - Aug/Sep 2015
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