French cuisine combines with elegant Californian fare at Jeune et Jolie in the San Diego-adjacent city of Carlsbad. Here, chef Eric Bost features stunning dishes like ricotta gnudi, poisson, and Wagyu rib-eye, along with a striking starter plate of veal tartare.
A contemporary approach to tartare tradition, and a nod to both land and sea, the dish comes together by curing veal loins on kombu for 48 hours, imbuing the meat with salinity while deepening the natural richness of the meat. Diced and seasoned with green apples that have been compressed in white verjus, it’s all accompanied by freshly grated wasabi, shoyu-marinated shallots, olive oil, lemon juice, puffed forbidden rice, and more green apple dusted with wakame seaweed. The grand finale? A dashi gelée infused with kombu, katsuobushi (aka dried bonito flakes), and dried mushrooms.