Pearl announced a new restaurant launching at the property, Brasserie Mon Chou Chou. The new restaurant, opening in November of this year, will feature quintessential French comfort food that showcases simple, earthy, flavorful dishes from regions throughout France. As opposed to upscale French restaurants, brasseries are more informal, serving full dinner options but also allowing for a more casual atmosphere of just wine, oysters, cheese plates, and more. The menu at Mon Chou Chou will feature classic, but accessible, French comfort foods that will appeal to a range of guests.
“Mon Chou Chou” is a French term of endearment that roughly translates to “sweetie” or “darling.” True to its name, the Brasserie will exemplify a laid back and comfortable atmosphere that serves as a welcome environment for guests at Pearl. Brasserie Mon Chou Chou will be led by French born Executive Chef Laurent Réa, who formerly served as the Executive Chef at Andrew Weismann’s Signature. The new restaurant was conceptualized by Chef Réa and Southerleigh Hospitality Group partners Jerome Serot, Philippe Placé, and Chef Jeff Balfour. Réa, Placé and Serot all hail from France, but did not meet until they all ended up in San Antonio in 2001. Nineteen years of friendship later, they have joined forces to bring the comforts and flavors of their native France to Pearl.
Chef Réa started his career in culinary school in Strasbourg, France. After a successful start in various world-class restaurants such as The Lygon Arm Hotel in Broadway, England, and Ca’Savio in Venice, Italy, Réa had an opportunity to join Paul Bocuse and Roger Vergé’s restaurant, Chef de France, in Orlando, FL. Chef Réa then moved to San Antonio and worked at several restaurants prior to joining Southerleigh Hospitality Group as the Executive Chef of Brasserie Mon Chou Chou.
Placé brings his lifelong expertise and dedication to detail in culinary services to oversee the operations for Southerleigh Fine Food & Brewery, Southerleigh Haute South and Brasserie Mon Chou Chou. Placé’s passion for dining and cuisine first emerged at the Claridge’s Hotel in London in 1989, working at multiple establishments in Europe before moving to San Antonio in 2001. Accomplished hospitality industry marketer, Jerome Serot, brings an entrepreneurial approach to brand development. Serot moved to the United States in 2000 with the goal of creating opportunities that would connect people through dynamic cultural and culinary experiences, which eventually led him to help found the Southerleigh Hospitality Group.
“French cuisine is something that is near and dear to our hearts and it’s something that has allowed us to come together as friends and colleagues” says Serot. “We have an opportunity to share our food culture with San Antonio in a way that is warm and inviting and we are very much looking forward to bringing Mon Chou Chou to Pearl.”
The new restaurant will offer a selection of French classics, but will place an emphasis on simple, flavorful dishes that will appeal to everyone. Delectable cheeses, breads, and wines will be abundant at Brasserie Mon Chou Chou. The menu will feature French classics such as Steak Frites, Lyonnaise Salad, Escargot, Fresh Oysters, Domestic & Imported Cheese Plateau, Raclette & Baguette, Braised Texas Rabbit in Dijon Mustard Sauce with Tagliatelle pasta, Coq Au Vin, and much more. The bar program will offer handcrafted cocktails including the ‘Pink French Fairy’ featuring Citadelle gin, egg white, fresh lemon and wild strawberry liquor, as well as a selection of Absinthes.
“We are thrilled to welcome this new brasserie concept at Pearl,” adds Pearl Chief Marketing Officer Elizabeth Fauerso. “The talented team behind Mon Chou Chou will add new depth to our culinary offerings.”
The 4,600 square foot restaurant is being reimagined by the Pearl Development team, Clayton and Little Architects, and interiors by Joel Mozersky Design. The team has created a foundational space with timeless appeal inspired by the great brasseries of Paris, and will offer ample indoor and patio seating.
The menu will be available for dine in, carryout, and delivery. During the era of COVID-19, Mon Chou Chou will be taking all the necessary precautions to make sure the experience is safe for both staff and guests—including additional sanitizing, frequent hand washing, mandatory masks for guests, associates, and operators, socially-distant tables, temperature checks of employees, regular COVID-19 testing of employees, upgraded HVAC filtration system, and hand sanitizer stations throughout.
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