Galette de Pommes de Terre Brie Chaud

We always enjoy being one of the first to try a new restaurant, so we can report on it to our readers. Bistro Central Parc is a new Bistro in San Francisco that serves tasty French fare with California influences made with fresh, seasonal, locally sourced sustainable raised and organic ingredients. We enjoyed chatting with French Native Executive Chef/Owner Jacques Manuera who has been in the restaurant business for many years in San Francisco and graduated from Culinary Institute in Strasbourg. He is very charming, exudes a joie de vivre and is very proud of his new restaurant which he started with four walls and spirit. We also enjoyed and watching Chef Nicolas Jardin who is from Marseilles in the exhibition kitchen. The Décor features interesting lighting, crisp clean lines, big windows and there is an exquisite custom Wood Front Door.

We began our dinner with a classic bottle of Perrier. The Hors d’oerves that we ordered were all excellent! The Trio of Tartare de Saumon which was comprised of Salmon tartare, caviar and gravlax was delicious. The Galette de Pommes de Terre Brie Chaud was crunchy, flavorful and fantastic….Warm Brie on potato pancake with Mizuna Salad. The Brandade De Morve made with cod and breadcrumbs is a French classic and too marvelous for words! We only wish my mothers had made this dish for us.

Bouillabaisse

Our Entrees were both reasonably priced and quite delicious. Bouillabaisse is known as a Southern France Marseille seafood specialty made with fish, clams, mussels and crab rich flavorful fish soup base. It was perfect! Beef Bourguignon is a delicious Classic French stew consisting of beef in rosemary-red wine sauce, carrots and potatoes. The beef was extremely tender and the flavors were lovely.

Executive Chef/Owner Jacques Manuera and Chef Nicolas Jardin

The Wines that we enjoyed included 2007 Meursault Louis Latour, France which paired with the Hors d’oerves , the 2006 Bordeaux “ Grave de Vayres” which paired with the Beef and the 2007 Chilean Sauvignon Blanc which paired with the Bouillabaisse.

The Nougat Glace Dessert was spectacular. A Dow Crusted Tawny Port in a red glass and a Double Espresso was an excellent finish to our fabulous meal.

By

Carol & Joe Davis

Dining Detectives

Bistro Central Parc

560 Central Avenue (at Grove)

San Francisco, CA 94117

415-931-7272