Skip to content

La Cachette Bistro-French Cuisine with a California Flair

November 9, 2009

Yesterday, I was given the opportunity to sample the chef’s signiture dishes at La Cachette Bistro.

Master Chef Jean Francois Meteigner reinvents the French dining experience by moving La Cachette from Century City to the Westside in Santa Monica. He adds a California flair to his dishes while sticking to the traditional French cuisine. The majority of the ingredients are from local farmers and everything is cooked with love and perfection. The new bistro exudes an energetic and youthful feel with the open patio outside, bistro chairs and a wall of liquor bottles that separates the dining room from the bar. The décor and atmosphere of the restaurant will be sure to take you back to the South of France.

Start your meal with the Fish and Langoustine Soup, served with Rouille and Swiss Cheese. This rich fish soup is the perfect balance between flavor and texture.
Choose from their wide selection of appetizers from homemade foi gras terrine with rhubarb and brioche to Hawaiian Ahi Tuna “Burger” on Brioche with Beet Horseradish Sauce. Or sample from the “raw menu”, which includes Japanese Yellowtail, Ahi Tuna and Ceviche.
Some of the more interesting dishes include the Smoked Alaskan True Cod with House Made Organic Salmon Sausages, Fennel Sauerkraut, and Fennel Lemon Sauce and Coq Au Vin with Veal Bacon, Carrots, Onions, English Peas and Organic Potatoes.
You can’t leave without having dessert and La Cachette doesn’t fall short in their dessert selection. Choose from a variety of desserts, such as, Dark Chocolate Mousse with almond tuile or Chocolate filled crêpes.
With an impressive wine list and a selection of specialty cocktails, La Cachette sticks to its French roots, while delivering fun, yet elegant dishes.

http://www.lacachettebistro.com/

cachette0

cacheete01

cachette1

Fish and Langoustine Soup, served with Rouille and Swiss Cheese

cachette2

Fish and Langoustine Soup, served with Rouille and Swiss Cheese

cachette3

Hawaiian Ahi Tuna “Burger” on Brioche with Beet Horseradish Sauce

cachette4

Smoked Alaskan True Cod with House Made Organic Salmon Sausages, Fennel Sauerkraut, and Fennel Lemon Sauce

cachette5

Coq Au Vin with Veal Bacon, Carrots, Onions, English Peas and Organic Potatoes

cachette6

profiterole with vanilla bean ice cream, drizzled with chocolate sauce and topped with sliced almonds

cachette7

Nutella crepe with roasted bananas and chocolate sauce

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: