“When you get into the larger aircraft it becomes like a hotel, with dozens of staff supporting the plane based in a galley area down below. You have very comprehensive cooking facilities, and on larger aircraft we have looked at theatres, with spiral staircases and a Steinway grand piano. The limitations for what you can put inside a plane are pretty much the limits of physics, and even money cannot always overcome that. Even so, people are still always trying to push [the limits]. ”
A Napa Valley Must
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.