From a rich rendition of Coquilles St. Jacques to exquisite pan-seared scallops with hazelnut polenta and preserved lemon, Le Papillon Restaurant has come a long way.
It has been 30 years since the restaurant opened in San Jose, yet one would never guess it from the energy that still drives it today. With constant upgrades, this elegant dining establishment is not only as fresh as ever, but even more ahead of the curve than when it first opened—a tribute to owner Mike Mashayekh and Chef Scott Cooper, who took over the kitchen in 1992.
Though initially grounded in classic French cuisine, Le Papillon today is anything but traditional. While still loyal to the foundations and quality of fine French dining, this iconic restaurant embodies all the innovation and artistry of contemporary cuisine. That is has so smoothly bridged its way is manifested by the myriad diners who fill the restaurant daily—from loyal patrons who have come for decades, to the steady flow of a younger clientele.
At its inception, Le Papillon set standards of sophistication then unknown in the South Bay. The reputation for delivering Silicon Valley’s finest dining—both in the restaurant as well as at its many off-site catered events—still holds true today. Perfectionism meets passion in the collaboration between Mashayekh, Cooper, Sous Chef Brian Fernando, and Sommelier Camron Mashayekh, with a consistently top-notch outcome.
Remarkably, Cooper—Mashayekh’s stepson—is primarily a self-taught chef who was put in charge of the kitchen only after working his way from the bottom to the top in the business. His globally-inspired and frequently updated menu still offers popular holdovers from the past, but also offers innovative dishes such as Dungeness crab soufflé, truffled hamachi tartar, and grain mustard crusted rabbit with golden chanterelles and tarragon jus.
The full pleasure of dining at Le Papillon is to experience how Cooper plays joyfully with his food, with tasting menus showcasing seasonal highlights, and amuse-bouches based on just-arrived items—often prepared with Cooper’s own renditions of foaming or sous vide techniques. For the ultimate experience, set the menu aside and allow for a progression of items selected by the chef to be sent from the kitchen; you will be relishing menu selections along with spontaneous dishes inspired by the latest catch of fish or peak-of-the-season produce. Masterfully combining different elements to create extraordinary textures and flavors, recent samplings included fluke sashimi with lemon oil, avocado and chive blossoms; octopus salad with endive, apples, celery greens, and Pedro Ximenez vinegar; summer truffle crusted Thai snapper; and, for dessert, fresh apricots with lavender syrup and Lebanese yoghurt sorbet.
Le Papillon takes no shortcuts in its route toward quality, freshness, execution, and service. With a wine selection to match and a refined, soothing ambiance that shuts off the busy world outside, the result is an overall experience so fulfilling that you may well find yourself humming over your dessert.
— Rita Vanderaa
Menu Samples
Appetizer:
Pan-seared foie gras with tomato molasses and caramalized avocado
Chilled lobster confit with heart of palm, avocado mousse, passionfruit and caviar
Soup:
Lobster bisque with a sweet corn timbale
Sugar snap pea soup with roasted button shitake mushrooms
Main course:
Sautéed Arctic char with kumquat relish, tahini and semolina cake
Pan-roasted medallion of buffalo tenderloin with “marchand-du-vin” sauce and a marrow custard tart
Grilled breast of quail and crispy “lollipop” with steel-cut oat “risotto”
Dessert:
Soufflé Grand Marnier with fresh berries
Hazelnut semifreddo with chocolate
Details:
Lunch: Thurs-Fri, 11:30-2:30
Dinner: Nightly
Private Rooms for 10-100
Off-site Catering Offered
Where:
410 Saratoga Ave., San Jose
408.296.3730
www.lepapillon.com
