La Bastide by Andrea Calstier

Head to this modern farmhouse in Westchester where a soothing design perfectly complements sweeping views of the pastoral landscape. Husband and wife duo Chef Andrea Calstier and General Manager Elena Oliver are at ease in their intimate dining room, a space fit with only a few tables and perfectly calibrated for the tasting to come. The menu draws on their upbringing in the south of France. A simple-sounding salad is so much more with grilled gem lettuce paired with poached celtuce, cured egg yolk, and an olive oil sabayon. Squab with rosemary and fig leaf is as accomplished as grilled black sea bass with artichokes and razor clams. Dessert is a particular strength, and the combination of chocolate with goat cheese is a thrilling finale.

A Culinary Journey from France to North Salem

• Owners Andrea Calstier and Elena Oliver are high school sweethearts from Marseille, France, who have worked in Michelin-starred restaurants before opening their own establishments in the U.S.

Seasonal and Evolving Tasting Menus

• The restaurant features a seasonally-driven tasting menu that changes frequently, sometimes as often as every two weeks, allowing diners to experience new dishes and flavors with each visit.

Open Kitchen Concept

• La Bastide boasts an open kitchen layout, enabling diners to see the chefs at work and experience their reactions to the dishes being prepared, creating a more interactive dining experience.

Signature Ingredients

• Local seasonal vegetables: Sourced from nearby farms, these vegetables are the foundation of many dishes, ensuring freshness and flavor that reflect the region's agricultural bounty.
• Grilled gem lettuce: A standout ingredient in the tasting menu, this lettuce is paired with poached celtuce and cured egg yolk, showcasing a unique preparation that elevates a simple salad into a gourmet experience.
• Squab: Featured prominently in the menu, this bird is prepared with rosemary and fig leaf, highlighting the chef's skill in balancing rich flavors with aromatic herbs.
• Black sea bass: This fish is grilled and served with artichokes and razor clams, emphasizing the restaurant's focus on high-quality seafood and seasonal pairings.
• Chocolate with goat cheese: This dessert combines rich chocolate with tangy goat cheese, creating a thrilling finale that reflects the chef's innovative approach to flavor combinations.

Tasting Menu

• Multi-Course Tasting Menu: $150

Signature Dishes

• Grilled Black Sea Bass with Artichokes and Razor Clams: Price Not Specified
• Squab with Rosemary and Fig Leaf: Price Not Specified
• Chocolate with Goat Cheese Dessert: Price Not Specified