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Aug 18, 2006 09:30 PM

Bistro Jeanty- Yountville

Went to Bistro Jeanty for lunch last Tuesday. Walked in at 12:30PM and was seated immediately without a reservation (2 people). Requested one of the cute patio tables outside but they were full.

We weren't extremely hungry, so we ordered a few things to share instead:

- Tomato soup with puff pastry ($8.50): their signature starter. Great for winter, but we had to try it. Extremely rich (tons of butter and cream), but great for sharing or ordering it for lunch on its own.
- Rillettes of duck and goat cheese ($9.50): we both just moved back to the US from France, so this rillette was disappointing because it mainly tasted of fresh goat cheese and had none of the richness that duck rillettes usually has. Served with toast and cornichons. Would not order again
- Side of fries and Bernaise sauce ($5.00): perfect, crispy fries served in a cone. Quite a large serving, with a servicable Bernaise that was tangy. I'm quite a Bernaise snob, haven't found one that I can rave about yet. Fries are definitely recommended though.
- Bread pudding with mixed berries and vanilla ice cream: a great, rich dessert. Cubes of bread are toasted in butter. The top is nice and crispy, the bottom cubes soak in the custard and berries. A nice twist on bread pudding, served warm. The top crispy cubes were great to sop up the last of the sauce without getting too soggy. We were glad we picked it over the cherry clafoutis.

Was disappointed with the baguette that came to the table, it wasn't very crisp and was too chewy.

With a glass of Riesling and a glass of rose, the bill came to $60 and we left stuffed. Lots of butter and cream! Service was knowledgeable but relaxed. I like the informal atmosphere here better than Jeanty at Jack's.

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  1. I've found their menu too heavy, rich and autumnal for a summer meal, particularly on a warm day in Napa. Execution is good, but the executive chef needs to adapt to warm weather ingredients and techniques. On the other hand, good fries are seasonless.

    1 Reply
    1. re: dordogne

      I've had a wonderful heirloom tomato salad there, The fried smelts are great and certainly not heavy. I would agree that the entrees are probably a bit more "fall-like" but I guess that's French bistro style.

    2. BJ has developed a bistro menu that knows no seasons. Beef Daube, Coq au Vin, Cassoulet are all winter dishes...but Parisian bistros serve them all year long. I think you might go to a more trendy upscale (probably touristy) place to get seasonal stuff. La Toque and Bouchon can probably be more seasonal...and the price will reflect it.