Chef Traci Des Jardins honed her culinary talents most notably under the direction of Joachim Splichal in Los Angeles before moving forward on her own endeavor in Hayes Valley. With partner Pat Kuleto, they designed a modern take on the supper club with a motif of champagne, including bubbles, buckets, and stemware, inherent in the overall design. Des Jardin’s cuisine is a seasonal French-Californian hybrid with a menu that changes daily. A carnaroli-rice risotto with wild mushrooms, and seared duck breast with duck sausage, turnips, and yellow peaches are among the popular items.
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