Aix en Provence, the small city in the south of France, is known for its light, fresh, Mediterranean cuisine. When Bryan St. Clair and Patrick Garrivier opened up their stylish restaurant of the same name, it was their goal to bring that same fine cuisine to Charlotte, using regional ingredients to create unique flavor with traditional roots. Drawing inspiration from the kitchens of Northern Spain, Northern Italy, and Southern France, the food emphasizes on seafood and provincial specialties.
Head Chef Nicholas Tarnate is a North Carolina local and a gourmet food expert. His curated menu rotates to stay in season, but he always manages to use flavors and ingredients native to the Carolinas in a thoughtful way that lends new perspective to this Mediterranean Bistro. For instance, his Boudin Blanc, a dish comprised of house-made chicken sausage, potato, and rainbow chard makes use of chutney made from peaches grown in South Carolina.
With their new fine dining restaurant, Les Cochon D’or, just recently opened in Waxhaw, Garrivier and St. Clair have broken open the floodgates, ushering in a new way of thinking about French food and taking inspiration from the ingredients of the Carolinas. Foodies and gourmands alike will rejoice in this addition to the Southern food scene.
