Today is: Saturday, February 17, 2018
Saint Amour Restaurant Review
Located in the heart of downtown Culver City, Saint Amour serves authentic
French cuisine in a Parisian brasserie setting.
Their amazing crafted menu,
with extensive wine selection, impeccable service, and cozy atmosphere
will bring the best of
Paris to your dining experience.
The constantly-evolving menu is based
on Chef Bruno Herve-Commereuc’s
and Chef Karim Razgallah,
a homemade specialties
the freshest ingredients available.
At 7:30 p.m. on a Thursday night, I enter Saint Amour and am greeted personally by owner Florence Herve-Commereucl.
She quickly leads us into the main dining room:
a charming room so luminous and airy I wondered for a moment if Florence
has led me right into the French countryside. As we situate ourselves into a beautifully intimate table in the middle of
the restaurant and in front of their charming bar. I gaze through Saint Amour’s amazing and charming French staff, and
notice the alluring and charismatic patio seating outside as well. The bar area has a significant happy
hour crowd and
the dining room is home to several guests, lots of French
people by the way, all smiling as they are undoubtedly enjoying
selections from Saint Amour’s “French Menu.”
The atmosphere in Saint Amour is so engaging…I contemplate what it is about this restaurant that gives the impression
of a generous and comforting old friend, and
easily conclude that the colors and the light certainly have something to
with it, the carefree attitude that is rapidly taking over my psyche.
My guest and I glance over Saint Amour’s extensive award-winning wine list, and
are instantly impressed by the selection
to please anyone from the amateur wine drinker to the persnickety wine connoisseur. Saint Amour’s dinner menu
a broad assortment of authentic French dishes.
Frisee aux Lardons
Morrocan Lamb Sausage
We decide to try some traditional salad and some appetizers. A delicious Frisee aux Lardons, a simple and delicious
salad with eggs, bacon, tomatoes on a vinaigrette dressing, very fresh and light. Also, we tasted the Morrocan Lamb Sausage.
The sausage is served with delicious and sweet carrots. This colorful dish is as
enjoyable to look at as it is to taste.
The sausage is homemade
by the owner’s husband who prepares them from scratch.
Also we got as a surprise by Chef Razgallah the special of the night the Endive Salad, which per our surprise was so
delicious made with cream and melted cheese that, it tasted more like a lasagna than an endive salad. The aroma of the
endives is immediately present as I lean forward to welcome the full fragrance of this
dish. It is fresh, lean and incredibly moist.
The combination of this entire
dish is quite pleasing to my taste buds; the sweet, spicy, and salty
elements all work in
conjunction to keep my fork moving.
Moules Marinieres and Fried Crispy Potatoes
Our server also advised us not to miss their famous Moules Marinieres, which consists
of the most delicious mussels,
served on a bowl of white wine with shallots and fried
crispy potatoes to die for, one of the best mussels I’ve tasted
in my entire life.
Second course is presented to us and again extraordinary, the Seabass served
with vegetables and some kind of souffle.
The fresh herbs and aroma of this
dish immediately command my attention. The sweet of the veggies proves
to be a delicious
contrast to the fresh, bold taste of the seabass, also
each fresh vegetable adds its own unique flavor to this dish.
Seabass served with Vegetables and Souffle
My guest’s choice for his entrée was the Entrecote aux Poivre, an impeccable grilled Rib Eye with pepper sauce and fried
potatoes. Chef Razgallah’s innovation allows
him to coordinate his dishes to harmonize with local seasonal ingredients
this particular dish. These delicious fresh seasonal touches are forced
into a close second to the tenderly grilled Rib Eye.
Entrecote aux Poivre, an impeccable Grilled Rib Eye
Our desserts are served next and we are delighted to find a Warm Chocolate cake. This chocolate –erupting kind like souflee
is topped with vanilla bean gelato, and
is presented with a delicious strawberry. This dessert is just one more example
of how the Chef can utilize anything and everything to create a unique dish.
Also don’t miss the Apple Tarte Tatin with
cream and fruits.
Warm Chocolate Cake
Apple Tarte Tatin
As we leave Saint Amour, we look back and notice that the ambiance has changed dramatically. The lights are turned low.
The colors have somehow transformed from light and airy to deep and romantic. This change came so subtly and so naturally
that we never noticed as we were pampered by the unbelievably attentive staff of Saint Amour. If there is anything to be
learned from our experience at Saint Amour, it is
that nothing is set in stone. From the ambiance to the food, Saint Amour
is continuously adjusting to anticipate the needs and desires of all customers.
Every effort is made to ensure guests at
Saint Amour certainly
feel as though each meal is designed exclusively for them.
Our special thanks for the fabulous and charming French/Italian owner Florence Herve-Commereuc for offering us this
exclusive and amazing dinner. Merci!
For map and location click Here!
For more information please visit their website at www.lesaintamour.com
Article by: Mary Adams
Photos by: Chris Marx
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