A Napa Valley Must

Business Jet Traveler » October 2011
Saturday, October 1, 2011 - 6:00am

Originally from the Champagne region of France, Chef Philippe Jeanty has long been a Napa Valley fixture, having opened the restaurant at Domaine Chandon back in 1977. After more than 20 years as executive chef at that premier spot, Jeanty decided to launch his own place and, in 1998, Bistro Jeanty was born. Ever since, Bistro Jeanty has been known for its bustling, unpretentious ambiance and wonderful French-bistro-style fare. 

Diners "ooh" and "aah" for starters that include duck foie gras pâté with a port poached pear; ­truite fumée a l'huile (home-smoked trout and potato salad with olive oil); and an amazing crème de tomate en croûte (tomato soup in puff pastry). Classic entrées include moules au vin rouge, a quintessential coq au vin; and entrecôte frites (truly awesome frites). But the standout is the deconstructed daube de boeuf, which is beef stew with mashed potatoes, buttered peas and carrots. It simply cannot be topped.

Along with an excellent wine list, such dishes make Bistro Jeanty a must visit for anyone touring Napa Valley.

Bistro Jeanty, 6510 Washington St., Yountville, Calif., (707) 944-0103, www.bistrojeanty.com.

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““CEOs go to their vacation homes just after companies report favorable news, and CEOs return to headquarters right before subsequent news is released. More good news is released when CEOs are back at work, and CEOs appear not to leave headquarters at all if a firm has adverse news to disclose. When CEOs are away from the office, stock prices behave quietly with sharply lower volatility. Volatility increases immediately when CEOs return to work.” —David Yermack, a New York University finance professor, whose recently released study shows a correlation between when CEOs take their private jets on vacation and movements in their companies’ stock price ”

-David Yermack