La Foret — Restaurant in Los Gatos

Nestled in the heart of San Jose, California, LaForet stood as a beacon of French culinary excellence. As a gourmet foodie and a connoisseur of fine wines, my anticipation for their New Year's menu was tinged with excitement. Known for its exquisite cuisine and elegant pairings, LaForet promised a dining experience that would linger long in memory.

Upon entering, I was greeted by an ambiance that exuded both sophistication and warmth. The restaurant's decor, a blend of rustic charm and understated elegance, set the perfect stage for the evening's culinary journey.

Premier Course: Salade Francaise.

The first course was a Salade Francaise, a delicate ensemble of butter lettuce, marinated cucumber, and shaved radish, dressed in a mustard tarragon vinaigrette. Each bite was a revelation of freshness, the tangy vinaigrette complementing the crisp greens beautifully.

Deux Course: Ahi Tuna Crudo.

Next, the Ahi Tuna Crudo arrived. The dish was a symphony of flavors, with the citrus and ginger ponzu providing a zesty counterpoint to the rich, velvety tuna. It was a testament to the chef’s ability to balance bold flavors with subtlety.

Trois Course: Lobster Tail.

The third course featured a poached cold-water lobster tail, served with a lime beurre blanc. The lobster was cooked to perfection, its succulent flesh melting effortlessly in my mouth, while the lime beurre blanc added a bright, creamy richness that elevated the dish.

Quatre Course: Quail.

The roasted Canadian quail was next, accompanied by a huckleberry reduction. The quail, tender and flavorful, paired wonderfully with the sweet and tart notes of the huckleberry, creating a delightful contrast of flavors.

Cinq Course: Choices. Salmon poached in Chambord with a Port Wine Reduction and the Rack Of Lamb.

For the fifth course, I was torn between two tempting options: the Salmon poached in Chambord with a Port Wine Reduction and the Rack of Lamb. My wife chose the lamb, which turned out to be a culinary highlight, perfectly roasted with garlic and rosemary to a succulent medium-rare, and beautifully enhanced with its natural juices and a touch of tarragon mustard. I, on the other hand, decided on the salmon. Poached to perfection in Chambord and complemented by a rich Port Wine Reduction, the salmon was tender and flavorful. However, after tasting both, I might lean slightly towards the Rack of Lamb as the standout dish of the two.

Six Course: Dessert Choices.

The meal culminated with a choice of desserts. I chose the Souffle Grand Marnier, a light yet indulgent end to the meal. Its airy texture and subtle orange liqueur flavor were a perfect palate cleanser.

Wine Pairings.

Veuve Clicquot Brut Champagne, France NV. Chalk Hill Sauvignon Blanc, Sonoma Coast 2022. Duckhorn Chardonnay, Napa Valley 2021. Flowers Pinot Noir, Sonoma Coast 2022. Groth Chardonnay, Napa Valley 2019.

The optional wine pairing was a journey in itself. Beginning with the Veuve Clicquot Brut Champagne, each wine was meticulously chosen to complement the courses. The Chalk Hill Sauvignon Blanc was a standout with the Ahi Tuna, its crisp acidity and citrus notes harmonizing with the dish. The Duckhorn Chardonnay and Flowers Pinot Noir were equally impressive, showcasing the depth and versatility of Californian wines.

As the evening drew to a close, I reflected on the exquisite meal and the impeccable wine pairings at LaForet. Each course was a testament to the chef’s mastery of French cuisine, and the wines were a perfect accompaniment, enhancing the flavors and elevating the entire dining experience.

LaForet was more than just a meal; it was a celebration of the finest in culinary artistry, a reminder of the joys of French dining, and a benchmark for gourmet...

It’s been a week since my wedding and I’ve now had time to collect my thoughts. Let me start by saying I had a great wedding despite La Foret’s mishaps!

The food was good and our guests really enjoyed themselves. The reason for my low rating is because of the coordination and execution of La Foret. In the span of 6 months, we met up with the restaurant coordinator a couple times and talked through e-mail and text to plan details of the day of. Unfortunately, almost all of the planned details did not happen. Chairs and tables weren’t moved, no printed menus, and no coordinating people to their assigned seating.

We had a few guests drop out last minute because of Covid and the coordinator let us know that we will not be refunded for the food but they would pack it up for us to go. We only received 2 to go meals even though we paid for 10. In addition, the to go meals only included the main course (steak) even though we paid for a 5 course meal.

One thing I would advise for anyone thinking of doing the 5 course meal is to allow 3 hours to be done. The coordinator told us it would take 2 hours max (another miscalculation in their part). This was a costly mistake because we had to pay an extra hour to our photographers.

Only last piece of advice. Hire a DJ or bring in some speakers. We were told repeatedly that the music and speeches will be heard throughout the restaurant but this was not the case. Even during our speeches when most of the noise was settled down, it was extremely hard to hear in some areas of the restaurant. This was our biggest regret of the night. Had the restaurant told us the truth that the sound system would not be loud enough, we would have hired a DJ.

There was a mandatory $500 coordination fee. Which isn’t much, but it also felt like an absolute waste of money as the details planned were not heard and executed. And our coordinator was actually a waitress the day of. Let me repeat. The coordinator is a waitress first and a coordinator second. She will be wearing the same uniform as the rest of the staff and will be indistinguishable to the guests. The main contribution of the coordinator was calling me the DAY OF the wedding to complain that the flower setup the night before went over the allocated time. However, the only reason it went over was because the table’s were not arranged as planned and we had to figure out the seating arrangement on the fly.

A wedding day is such a special day, yet we do not feel that the coordinator treated the day with care. If you’re considering La Foret as a wedding venue, you will get good food, but the little details you want will be forgotten. Overall, La Foret is probably best reserved for a...

Review of La Foret - ★★★★★

In the heart of the bustling city, where the ordinary meets the extraordinary, La Foret stands as a sanctuary of culinary artistry. Nestled among the trees, this enchanting restaurant invites guests to step into a world where flavors dance and every dish tells a story.

As I crossed the threshold, I was embraced by the warm glow of candlelight flickering like stars against the rustic backdrop of wooden beams and delicate decor, creating an ambiance that whispers romance and intimacy. It felt as if I had entered a fairy tale—a place where time slows, and every moment is meant to be savored.

The menu is a symphony of seasonal delights, each dish a poetic composition celebrating the bounty of the earth. I began my journey with the Wild Mushroom Soup, a silky elixir that enveloped me in its earthy embrace, a perfect prelude to the feast that awaited.

For the main course, I chose the Pan-Seared Duck Breast, a masterpiece that arrived plated like a work of art. The duck, tender and succulent, was complemented by a luscious Cherry Gastrique that sang of sweet summer nights. The accompanying Sunchoke Purée and roasted seasonal vegetables added a vibrant palette of colors and flavors, creating a harmony that delighted the senses.

My companion opted for the Filet Mignon, a cut so tender it practically melted in the mouth. The Truffle Butter drizzled atop the steak added a luxurious richness, while the Crispy Brussels Sprouts on the side provided a delightful crunch, a perfect contrast to the velvety meat.

As the evening unfolded, I was drawn to dessert like a moth to a flame. The Lavender Crème Brûlée arrived, its caramelized top shimmering in the soft light. With the first crack of the spoon, a delicate aroma enveloped me, and the first taste was a revelation—a velvety embrace of floral notes that lingered like a sweet memory, perfectly paired with House-Made Biscotti for a delightful finish.

Throughout this culinary odyssey, the staff at La Foret were gracious hosts, weaving a tapestry of hospitality that made every guest feel like family. Their passion for the craft was evident in every recommendation, their smiles illuminating the room like sunbeams breaking through the canopy.

In conclusion, La Foret is not merely a restaurant; it is an experience—an enchanting escape where nature and gastronomy unite in a celebration of life’s finest pleasures. I left with a heart full of joy and a spirit nourished by the magic of this culinary haven. I eagerly await my return to this culinary sanctuary, where the artistry of each dish unfolds like a beautiful story...