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Le Mistral houses not only a restaurant but also a bright, beautiful building next door. There's a full-service bar, a charming patio and even a gourmet food store/boulangerie in case you didn't get your fill of Chef David Denis's food. His brother, Sylvain, runs the front of the house, which is usually filled with Energy Corridor diners as chic as the modern dining room and elegant food. No other French restaurant in town can touch Denis's terrine de foie gras or duck confit.
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This week, we continue our Where the Chefs Eat series with three Latin American chefs: Alex Padilla of Ninfa's on Nav, Jose Vela of Mockingbird Bistro, and Mario Valdez of Rainbow Lodge. Padilla won... More »
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When we think of French dining in Houston, the following three chefs should assuredly come to mind: David Denis, Jean-Philippe Guy and Philippe Schmit. David Denis has made a name for himself with his... More »
I am always asking people where they like to eat. I'll go anywhere. A $1 fried chicken place in a gas station, a hole-in-the-wall strip mall affair on the west side, a hot dog stand on the sidewalk un... More »
This restaurant did not disappoint. We celebrated a birthday and the meal was absolute perfection. The lobster bisque had the most intense lobster essence I have ever had, the Le Mistral salad was awesome (some reviews say the dressing is too sweet - really??? - it says on the menu that the dressing is a balsamic vinegar - balsamic vinegar is sweet!) I had the herb crusted rack of lamb that was soooo tender and my husband had the wild mushroom risotto that was amazing. AND THE WINE LIST - we had a wonderful French bordeaux that perfectly complimented the meal. The service was attentive without being obtrusive or absent. My ONLY complaint is to PLEASE enforce a dress code. I could barely concentrate on how lovely the food was without being distracted by the couple in shorts next to me. Shorts!!!! Really.
Le Mistral is probably best known for its French cuisine, but lately it has upped the ante in the dessert department, starting with the acquisition of a commercial-grade Italian ice cream machine that produces house-made ice creams easily and frequently. Fruit-based sorbets are outstanding, with a wide array of seasonal flavors like pear, apricot, plum, strawberry and lemon. Staple flavors like vanilla bean and hazelnut are rich, dense and creamy-smooth. When you order a selection of the ice... More »
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