Chef Roland Passot’s Holiday Memories
Tiburon is fast becoming the culinary capital of Marin. Just a short hop across the bay from San Francisco’s ferry building and visitors can stroll Tiburon’s Main Street to water from restaurants, or wander a block over to Petit Left Bank, whose owner, Roland Passot, happens to be a highly decorated chef who has cooked on both sides of the Atlantic.
The French native grew up and trained in Lyon, the culinary capital of France, and moved to Chicago in the 1970s. In this area, he is best known for his beloved San Francisco restaurant, La Folie, which he opened in 1988. Passot earned numerous accolades, there including the James Beard Best Award for the Best Chef in California as well as a Michelin Star which he earned (and kept) since 2006.
After 32 years of culinary excellence, Passot closed La Folie in 2020 but has been enjoying continued success as Culinary Director and Founder of Vine Dining Hospitality, which includes numerous Bay Area dining hotspots, including Tiburon’s Petite Left Bank.
Check out their 4-course Thanksgiving Day menu, which will be served from 12:00 to 6:00 p.m. for $79.00 per person. A special kids (12 and under) menu will also be available for $24.00 per person.
Meanwhile, Passot shared some of his favorite memories with us to whet our appetites for the holidays in Tiburon.
Thanksgiving
My first Thanksgiving meal memory was when I was still living in Lyon, France. I worked with an American stage, Bill Georges, at Pierre Orsi restaurant. He and his wife invited me to my first Thanksgiving dinner of turkey and all trimmings.
Thanksgiving here in Marin County is a family affair with family and great friends. Everyone has a task to take care of for the special day. My task was usually the turkey and Brussel sprouts.
My wife, Jamie and her mom oversee the salad, corn bread stuffing with oysters and cranberries.
My son takes care of all the baking, especially now that he is a chef with Michael Mina, and my daughter uses her creative talents for table decorations and a festive salad.
Champagne to start with a good burgundy to complete the night.
This is a day to break out a new holiday jigsaw puzzle that carries us through to New Year’s Day.
Christmas
When I was younger, they used to roast chestnuts on the corner streets during the holiday season in Lyon, France.
The smell and receiving a warm paper bag filled with sweet roasted chestnuts were a treat, so every year, I always incorporate a chestnut soup for our holiday Christmas meals.
A Christmas meal at home for me begins with foie gras terrine and champagne followed by a Prime Rib and all the trimmings—gratin dauphinois and popovers, cheese and the Buche de Noel cake.
New Year’s Eve
For the past 50 years, I have always had to work for New Year’s Eve. It was the apotheosis of the end of the year and the beginning of a new one.
The menu always started with caviar and champagne and would include some of the following items: foie gras, lobster, scallops, turbot, venison and of course, truffles.
My fondest memories were standing on the top of the bar before midnight for the countdown at La Folie. Then I would saber the champagne and celebrate the New Years with our guests and staff.