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Open: 11:30am-10:30pm
Reservation required? Recommended. Click below to reserve a table:
Last barlinwine.com visit: 2012 (April 17, 2012 Itinerary)
Directions:
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The Meal:
Our friend Richard Hedrick, who works in the Bremer tasting room (and has been adopted by Greg and Meredith Barlin as their wine country “grandpa”) often told us that Bistro Jeanty is his favorite spot in the valley where he has been known to eat twice a week. After many return visits to Bremer we decided it would be nice to take Richard to dinner. Bistro Jeanty is a quaint French country spot in downtown Yountville. Since Greg isn't generally psyched for French food I was very excited and Bistro Jeanty did not disappoint.
Bistro Jeanty is very quaint in a country sort of way. It has the classic French wicker bistro chairs, wine country and French prints and posters and touches like ceramic pigs and copper pots. It is very cozy and very French. In addition to an intimate dining room, there is an outdoor seating area that was under a canopy with heat lamps when we were there in April.
Chef Phillipe Jeanty is from the Champagne region of France and learned French home cooking from his mother and grandmother. After a stint at Moet and Chandon in France he came to California with the team that opened Domain Chandon. In 1997 he went out on his own to open Bistro Jeanty, fulfilling his dream to cook and serve the food of his childhood. He offers an extensive menu with French dishes like escargot, cassoulet, coq au vin and steak frite.
When tasting in wine country, everyone wants to know what you have planned for dinner. We must have had five people tell us we needed to have Phillipe's famous Creme de Tomate en Croute, a cream of tomato soup basically topped with a light buttery croissant. It lived up to all the hype. This was amazing with creamy soup and a light flaky puff pastry. Yum! For appetizers we also shared a blond duck pate with poached pear that Richard suggested would go great with our Bremer Chardonnay. It did. The pate was smooth and the pears were delectable.
Moving on to entrees there is a long menu but for Richard it includes only two items. Greg had the Daube de Boeuf (their beef stew with mashed potatoes, peas and carrots) and I had the Sole Meuniere (sole with mashed potatoes and a lemon caper butter sauce). Greg asked Richard about the cassoulet, and Richard acknowledged it was probably great, but he doubted he’d get to the front door before he had cassoulet in his britches. Eew, Richard! In addition to our tomato soup recommendations, folks also mentioned that the food at Bistro Jeanty would not be the same without butter. Our food had plenty of it and was delicious.
The service was sufficient but not outstanding and the restaurant offered pretty great value for the valley (Appetizers $8 - 14 with entrees mostly in the low $20s). Richard always says that French Laundry and Le Toque are the best for high end French cooking but for the value and the food he loved Bistro Jeanty. We understand why and would love to go back.
Ratings (out of 5):
Our friend Richard Hedrick, who works in the Bremer tasting room (and has been adopted by Greg and Meredith Barlin as their wine country “grandpa”) often told us that Bistro Jeanty is his favorite spot in the valley where he has been known to eat twice a week. After many return visits to Bremer we decided it would be nice to take Richard to dinner. Bistro Jeanty is a quaint French country spot in downtown Yountville. Since Greg isn't generally psyched for French food I was very excited and Bistro Jeanty did not disappoint.
Bistro Jeanty is very quaint in a country sort of way. It has the classic French wicker bistro chairs, wine country and French prints and posters and touches like ceramic pigs and copper pots. It is very cozy and very French. In addition to an intimate dining room, there is an outdoor seating area that was under a canopy with heat lamps when we were there in April. Chef Phillipe Jeanty is from the Champagne region of France and learned French home cooking from his mother and grandmother. After a stint at Moet and Chandon in France he came to California with the team that opened Domain Chandon. In 1997 he went out on his own to open Bistro Jeanty, fulfilling his dream to cook and serve the food of his childhood. He offers an extensive menu with French dishes like escargot, cassoulet, coq au vin and steak frite.
When tasting in wine country, everyone wants to know what you have planned for dinner. We must have had five people tell us we needed to have Phillipe's famous Creme de Tomate en Croute, a cream of tomato soup basically topped with a light buttery croissant. It lived up to all the hype. This was amazing with creamy soup and a light flaky puff pastry. Yum! For appetizers we also shared a blond duck pate with poached pear that Richard suggested would go great with our Bremer Chardonnay. It did. The pate was smooth and the pears were delectable. 
Moving on to entrees there is a long menu but for Richard it includes only two items. Greg had the Daube de Boeuf (their beef stew with mashed potatoes, peas and carrots) and I had the Sole Meuniere (sole with mashed potatoes and a lemon caper butter sauce). Greg asked Richard about the cassoulet, and Richard acknowledged it was probably great, but he doubted he’d get to the front door before he had cassoulet in his britches. Eew, Richard! In addition to our tomato soup recommendations, folks also mentioned that the food at Bistro Jeanty would not be the same without butter. Our food had plenty of it and was delicious.The service was sufficient but not outstanding and the restaurant offered pretty great value for the valley (Appetizers $8 - 14 with entrees mostly in the low $20s). Richard always says that French Laundry and Le Toque are the best for high end French cooking but for the value and the food he loved Bistro Jeanty. We understand why and would love to go back.
Recommended food: The tomato soup was as good as advertised, and we both enjoyed our entrees.
Ratings (out of 5):
 FOOD | 4.50 |  SERVICE | 4.00 |
 ATMOSPHERE | 4.25 |  VALUE | 5.00 |
 OVERALL | 4.44 | ||
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