French Cuisine in Agua Dulce: Le Chene

Our very good friends H+M reside in the Santa Clarita Valley and while we enjoy wining and dining with them, we have to do a little digging to find non-chain restaurants on their side of town that meet our admittedly snobby foodie expectations. This weekend we were blown away by Le Chene, a nearly 30-year old french bistro on Sierra Hwy in Agua Dulce.

The restaurant resembles a large stone wine cellar, fitting considering the spectacular wines we found within. For starters, H & I split the tongue vinaigrette while the boys had crab cakes. I haven't had tongue in years but this tasted better than I remember. It was served cold with a tangy tomatillo vinaigrette, and was tender and tasty. As long as you don't think too much about what you're actually eating, it's quite good. Next I ordered creme of lettuce soup, which resembled split pea in color and thickness. The soup was rich and perfectly seasoned.

Back to the wine, Le Chene's list is worth the trek to Agua Dulce. It boasts hundreds of french bottles spanning decades, including Ch. d'Yquem, a few Margauxs, and several Ch. Lafite-Rothchilds, among other notable bottles. Best of all the mark-up is nearly non-existent. Here you can try amazing french wines rarely seen outside of private libraries at reasonable prices. We decided to stay in Bordeaux, and started the evening with a 1995 Ch. Moulinet-Lasserre from Pomerol (a very good year for the right bank Bordeauxs, think Petrus!). Our timing was perfect, as this find was tasting beautifully. Merlot dominant, on the nose we picked up rich earth, mushroom, violets, and dark chocolate, while on the palate we experienced mostly dark, ripe fruits including black cherry and plum, and a little clove and cinnamon. Gorgeous.

By the time our dinners arrived (filet au poivre for me and H, ostrich medallions for Big N, and buffalo steak for M), we were so thrilled with our right bank beauty we ordered a 2001 Ch. D'Assault Grand Cru Classe from St. Emilion (yes, the same D'Assault that makes airplanes). This wine, also from the right bank and merlot dominant with cabernet sauvignon and cabernet franc, was more fruit forward on the nose, with bing cherries, ripe blackberries, white floral, and wood, and lush ripe deep fruits and cardamon spice on the palate. It paired beautifully with my perfectly cooked filet and rich buttery au poivre sauce.

Dessert of chocolate covered poached pears and vanilla ice cream was good but not memorable, but I forgive them for it.

We had a wonderful time, and can't wait to return to raid Le Chene's wine cellar again.