French Tapas, Crêpes & Bastille Day
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by Sophie Gayot
Chef Jean-François Meteigner is attached to his French roots, which is great for diners, as La Cachette Bistro is one of the few remaining true French restaurants in the Los Angeles metro area.
He has been jazzing up his menu with a line of French tapas for a while now. They are playful, and create fun interactions at the dining room table as tapas do. Watch my exclusive video with Meteigner who explains his tapas, and enjoy pictures of the dishes below.
On Tuesdays, La Cachette Bistro offers more French tastes in the form of crêpes. I had them two weeks ago, prepared and baked by Pierre-Loic Denichou. Denichou, who calls his company Crêpes by Pierre-Lo, sets his cooking material on the terrace, where you can sample savory gluten-free buckwheat crêpes as well as sweet ones (from $6 to $8). Trust me, they are worth the detour, especially the savory ones that are so thin and crisp.
And to celebrate France, make sure to join the Bastille Day party on July 14th. Starting at 6 p.m., the patio will be resonating with music from DJ Lyesse while you can indulge in the French tapas, the crêpes and an oyster bar.
For more exclusive video interviews, go to GAYOT.com’s Chef Interview page. Keep up with the LA dining scene with Los Angeles Restaurant Reviews, LA News, LA Culinary Events and LA Wine Dinners.
Sophie is wearing a necklace by Amelia Rose Design.
You can click on each photo to enlarge to see dishes from La Cachette Bistro restaurant menu. All photos by Sophie Gayot.-
- Ahi tuna tartare with organic chili paste and candied ginger
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- Grass-fed beef tartare with baked chips
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- Braised beef short ribs with white wine and orange zest
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- Braised pork cheeks with lime and onions
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- Chicken oysters, “coq au vin” style, with bacon and peas
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- Crispy white smelts with aioli
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- Duck confit rillettes with pickles and toast
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- Floating island
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- Homemade foie gras terrine with rhubarb gelée and brioche toast
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- Fresh hearts of palm with mustard truffle oil dressing
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- Leeks special
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- Macarons
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- Nougat
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- Piquillo stuffed with pork
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- Salted cod croquettes with rouille
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- Sautéed foie gras with apple corn polenta brulée
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- Seared calamari and bell pepper salad with herbs and mint pesto
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- Steamed black mussels with spiced wine sauce
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- Steamed clams with garlic and ginger broth
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- Tomato special
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- Chef Jean-Francois Meteigner with Sophie Gayot
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- La Choco’ Banane: Nutella and banana
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- DJ Lyesse
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- La Complète: ham or turkey
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- La Forestière: mushrooms with cream
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- Crêpe au citron: butter
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- La Popeye: spinach
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- Chef Pierre-Loic Denichou with Sophie Gayot
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