Cuisine:

• French
• Californian
• Catering
• Contemporary

Cuistot Description:
Chef-owner Bernard Dervieux creates consistently innovative dishes at this Palm Desert spot, while his traditional training in the legendary Paul Bocuse kitchen ensures there are classics to satisfy the most conservative tastes. Featuring a pastry nook, expansive patio and plush separate bar area, the restaurant has enough space to accommodate the crowds. By local standards, Dervieux has always been an adventurous chef, and he has reorganized his menu to reflect an emphasis on lighter dishes---his "cuisine moderne légère"---including a vegetable tagine and fresh roasted rabbit. Mainstays like his wild mushroom soup, Lyon-style seafood quenelles, foie gras with caramelized apples, sweetbreads-stuffed quail and duck breast with foie gras-truffle sauce remain on offer to delight his regulars.


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