Artisans Restaurant

www.artisansrestaurant.com

Why You'll Love It

You’ve probably already heard the buzz about Artisans Restaurant—that its fine French fare and five-star service are seriously upping the ante on Midtown dining. But word-of-mouth can’t capture the vibrant atmosphere on par with the most romantic Parisian street. That side of the story can only be experienced first hand.

Sit along the open kitchen with a date and watch the virtuoso chefs craft your pistachio-crusted Chilean Seabass from locally sourced ingredients. Or, take over the private dining room for a celebratory cheer of “bon appetit!” Either way, you’ll leave this soon-to-be Houston staple decidedly in-the-know.

– Edward, Bloomspot Staff Writer

Featured brunch menu

Amuse

Artisans Salad

Mixed greens, lemon vinaigrette, and caramelized bacon

Eggs Benedict

Poached eggs, prosciutto, hollandaise, salmon roe, brioche

Strip & Egg

New York strip with fried egg, pomme frites, and bosque bleu hollandaise

Chef’s Choice Dessert

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Featured dinner menu

Amuse

Pistachio-crusted Chilean Seabass, mussels velouté, fava beans

Duck & Quail Foie Gras

Pan-seared foie gras, crème de cassis, saffron-poached pear, baklava

Lobster

Foie Gras

Pan-seared foie gras, crème de cassis, saffron-poached pear, baklava

Chilean Seabass

Pistachio-crusted Chilean Seabass, mussels velouté, fava beans

Steak au Poive

Sorbet

Artisans Opera Cake

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Profiles

Chef Jacques Fox

Born in North Africa and raised in France by Polish grandparents, Chef Jacques Fox arrived in Paris in 1975 and worked at Maison Prunier, a famous seafood restaurant. In 1976, Chef Jacques joined Elitair Maxims, where he became executive chef after four years. Chef Jacques left Paris in 1983 to be an Executive Chef for “Club Med” and thereafter worked at numerous elite restaurants around the world. Chef Jacques was the Executive Chef at the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston.

Chef and Co-owner David Denis

The co-founder of Le Mistral, Chef David Denis was born and raised in the Provence region of France and finished first in his class in culinary arts at the École du Beausset in Beausset, France at 17. David then became head chef at Restaurant le Bois de Lune-Montvenix in Savoie at 20, where he had sole responsibility for food preparation and financial management of the restaurant. He has won numerous awards for his cooking in France and has been recognized in the French regional press as superior in his culinary skills.

General Manager and Co-owner Sylvain Denis

Like his brother, Chef David, Sylvain Denis was born and raised in the Provence region of France. His first taste of restaurant life was through his grandmother, Mémé, in her brasserie in La Seyne, and at his mother’s restaurant in Le Revest les Eaux. Sylvain’s first interest was architecture, which was his course of study in college. Prior to coming to Houston to establish Le Mistral, he worked as a project manager for three years with a leading construction and civil engineering group in France. He directly applied his architectural experience and education into the first design of Le Mistral’s new location, and worked alongside David to capture its sophisticated French atmosphere.

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