ANY FOODIE WILL TELL YOU THAT FRENCH COOKING TECHNIQUES ARE WHAT UNDERLIE SUPERB COOKING, AND THAT’S WHAT CHEFS LEARN IN CULINARY SCHOOL. Casual French Dining LA MÈRE MICHELLE THIS FAMILY-OWNED and run restaurant has been around for decades, where the French- Canadian matriarch, Michelle, is also the greeter and majordomo. Her son is the chef, and the menu has mainly stayed in the classic French realm—oldies like escargots with butter, garlic and Pernod—except for the addition of some American favorites like Maine lobster and several steaks. Reminders of this restaurant’s Frenchness show up in the old-school sauces. Generations of loyal families and other diners have helped La Mère Michelle endure in a difficult business. ➺ LE BUZZ The old-world decor seems close to original but the environment is charming and quiet. ➺ PLAT DU JOUR The classic French menu is surprisingly large, augmented with occasional surprises like saltimbocca and a nicely done schnitzel. 14467 Big Basin Way, Saratoga; 408/867-5272; lameremichelle.com 88 South Bay Accent Fine French Dining LA FORÊT DECADES OF SATISFIED diners—many still visiting— have made this stalwart of classic French food (with a little Continental thrown in) enduring beloved. “Timeless” is a much-used description, but it’s hard to beat the location, tucked into a wooded corner of New Almaden over a creek where deer might wander by during the drive up or back. Picture windows take advantage of the lovely setting, and guests can pretend they’re at a French country estate circa 1955. Service is warmly attentive, and this restaurant surely has a monopoly on special-occasion dining in South San Jose. ➺ LE BUZZ Romantic in spades, La Forêt is also calm and relaxing. Savvy fans know getting a table isn’t usually difficult during the week. ➺ PLAT DU JOUR Both the à la carte and tasting menus are proudly old school, with rich, lavishly applied sauces and signature dishes running to items like Grand Marnier soufflé. 21747 Bertram Road, San Jose; 408/997-3458; laforetrestaurant.com Prawns with butter, garlic, lemon and wine sauce. A filet mignon with cognac peppercorn sauce surrounded by turned zucchini, candied Grand Marnier baby carrots and Parmesan mashed potatoes.
South Bay Accent - Aug/Sep 2015
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