THIS RESTAURANT IS CLOSED Amuse Bouche Fine Dining

THIS RESTAURANT IS CLOSED Amuse Bouche Fine Dining Restaurant Review:

Chef Sylvain Rivet catered in Simi Valley for years before opening his restaurant. The room is pretty with its gold hues with blue touches and comfy chairs. Part of the dining room can be screened off for private parties. There aren’t many seats, so be sure to make a reservation. Rivet’s seasonal menu has some wonderful French classics like frogs’ legs Provençal, escargots broiled in butter and endive salad. The bouillabaisse is chock full of seafood like clams, mussels, fish, a huge prawn and (for only $14 more) a lobster tail. Fish dishes change often, but the salmon is usually topped with a crispy potato crust and sits on a confit of fresh veggies. The rack of lamb is a lovely usual suspect, although its herb treatment may change from time to time. You’re likely to find a good steak offered, like filet mignon or a New York cut. For dessert, you can choose cheese (one to five selections on a plate) or sweet treats like a tiny crème brûlée, warm apple tarte Tatin with a vanilla-rum sauce or one of Rivet’s ever-changing specials.