Joe and I had a phenomenal dinner at Chez TJ, celebrating our 5 year anniversary. This cute little contemporary French restaurant is in a beautiful Victorian style home in Mountain View, California. Chez TJ offers two different sets of tasting menus that changes seasonally, no a la carte dining. There is the “seasonal menu”, a 7-course dinner that features ingredients that are in season within 100 miles from the restaurant; and the “chef’s tasting menu”, an all star 12-14 course dinner. The wine list is quite extensive as well. The restaurant is intimate and romantic, and the staffs are very friendly and professional. It is definitely a pricey establishment, but if you appreciate unique flavor pairings and the finesse of the different techniques, you’ll have an amazing meal!
We started off with some house made levain bread with English pea puree and butter.
Fentiman’s Rose lemonade. Really floral but not at all potpourri-like.
Swanton Farm’s Strawberry Veloute with mustard seeds and sorrel. Such unique pairing, great balance of flavors.
Japanese bonito with sturgeon caviar. My favorite dish of the night!
Abalone with liver and onions, polenta, and nettle.
Spot prawn with orange, and fried head! Seriously if you’ve never tried fried shrimp heads, you’re missing out.
Axis venison tartare with sunflower seeds, sugar pea shoots, and horseradish.
Morro Bay black cod with fava and butter bean in consomme.
A-5 Japanese Wagyu (!!!!!)
Tempura Dungeness Crab with seawood and potato
Organic Jidori egg with bonito, baby gems, and artichoke. I’m anxiously waiting for my 2nd gen Nomiku sous vide so I can attempt recreate this at home.
California raised squab with asparagus, chicory, and yogurt. The table next to us squealed at the sight of claw. The chef recommended us to eat it just like a drumstick.
Foie Gras terraine with lime, cucumber, and “soil”. Foie gras is back in California, I’m not sure if it really ever “left”. This was served with the most adorable petite brioche bread. And interesting plate choices.
Siltcoos goat cheese with lemon, saba, and lavash. I was in love with the lavash that was dusted with citrus ash. Who knew ash could taste so good.
Tamarind and yuzu sorbet, palate cleanser. And a glass of Sauternes.
How beautiful is this?
Blueberry crisp, malted date, lime, and oats
Toasted sesame and milk chocolate namelaka
Caramelia truffle, strawberry choquette, and passionfruit tart.
Bravo, Chez TJ! Thanks for a magnificent and unforgettable meal!
938 Villa St, Mountain View, CA 94041