A Frenchman who enjoys his wine is our chef de la semaine. Christophe Jardillier's talents in the kitchen (paired with a great beer selection) brings loyal diners to his Globe GastroPub in Garden Grove.
What is an example on the menu of your style of fusion cooking?
Scallop carpaccio or the black truffle and seaweed salad. And the goat cheese, duck and beet sushi. I also serve my own version of Belgian nachos.
Describe strong customer service.
Listening to what people want. Treating everyone as though they are your best customer. Making them feel welcome to come back.
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Your earliest food memory:
Roasted bone marrow with pesto.
Best culinary tip for the home cook:
Take enough time to cook it right.
Could you share any advice about pairing wines and/or beer?
Make your selections according to your own palate, but stay open to others' opinions to constantly grow.
What is your beverage of choice, and what do you recommend for first-timers?
Good red wine: Burgundy, Bordeaux, Cabernet, Zinfandel, Pinot Noir and Chianti Reserve. I recommend a light Pinot Grigio or a true Rosé from France.
Why are garlic, tomato and olive oil your three favorite ingredients?
They're flavorful, healthy, and pair well with a lot of meat and seafood.
Your best recent food find:
A roasted bone marrow from South Coast Plaza.
Tell us about the first restaurant you opened in the Inland Empire.
Le Bellisimo in Rancho Cucamonga: high-end cuisine, specializing in Kobe beef, Chilean sea bass and very rare wines. Open from 2004 to 2008, before the economy tanked in the Inland Empire.
Weirdest customer request:
It was basically a deconstructed dish. He ordered everything on the side and even ordered two additional dishes. Ha!
Favorite places to eat:
I am very versatile. Of course, I enjoy Marche Moderne in South Coast Plaza, but I also like the new Winery Restaurant in Newport Beach and anything with good barbecue or fresh seafood at the beach.
Favorite meal growing up:
I liked fast food. It was just a way to eat something else.
Where was your most recent meal?
Calamari and dumplings at Kabuki.
Let's talk about color, volume and eating with your eyes. How do you incorporate those into the food at the Globe?
We use only fresh ingredients, and I constantly play around with herbs, color and volume to create contrast.
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A contributing writer for OC Weekly, Anne Marie freelances for multiple online and print publications, and guest judges for culinary competitions. A Bay Area transplant, she graduated with a degree in Hospitality Management from Cal Poly Pomona. Find her on Instagram as brekkiefan.