The Lodge at Torrey Pines is home to A.R. Valentien, one of San Diego’s most notable and refined restaurants. You will certainly feel transported whiling away the hours in a charming dining room with a beautiful view of the Torrey Pines Golf Course and the Pacific Ocean just off the bluffs in the distance.
After taking a few months off to travel, well-known Chef Olivier Bioteau (former owner of Farmhouse Cafe) has joined A.R. Valentien’s Executive Chef Jeff Jackson and Chef de Cuisine Kelli Crosson at The Lodge at Torrey Pines. Dedicated to working directly with local farmers, Chef Jackson changes the menu daily, based on what is fresh and seasonal. “The farmer grows it and the chefs cook it. Whatever produce comes in, we will use. My staff and I play with the food. We taste it and talk about it. We are always thinking about what would be best to eat.”
Chef Bioteau will do a two-night guest stint at The Patio on Goldfinch on July 14th and 15th cooking a five-course prix-fixe Bastille Day dinner with rose wine pairings that includes oysters, chicken liver mousse and braised beef cheeks. The dinner is $95; Buy your tickets here.
Read more about A.R. Valentien in the Food Lovers’ Guide to San Diego and get Chef Jackson’s recipes for Grilled Romaine with Prosciutto & Burrata and Alaskan Halibut with Barigoule Vegetables in my award-winning book San Diego Chef’s Table: Extraordinary Recipes From America’s Finest City’.