OK. This is an awesome French restaurant in Eagle, ID, just west of Boise. I know of no other French restaurant in the area of this caliber. Definitely a 5-Star restaurant! It really replaces Le Café de Paris and Andrea’s. Both of which have closed. Great interior ambiance – like sitting in a French café. The patio offers seating also, but on our visit, it was very hot. You may also have live music on the patio. It would be best to call for reservations if you decide to go. Both Chef Franck and his wife Michelle are very warm, charming and interesting. Anxious to answer question you may have. Here is some of the dishes we had and they were awesome. Delicious! Beautifully presented. Enjoy. We did. We’ll be back! Left-Click any of these photos to see them enlarged.
Robin is happy with the food.
House Salad and Dressing.
Escargot in Garlic Butter
Coquilles St Jacques in Saffron
Super with 2016 Bourgogne Pinot Noir
Beef Tenderloin with Fois Gras and Baby Vegetables
Super with Les Jamelle Merlot
Opera Cake with Almond and Chantilly Cream
Chocolate Mousse with Chantilly Cream
We were treated to this awesome port. Thank you Chef Franck and Michelle!
Glass of port
Robin and Chef Franck Bacquet
Bob and Michelle Bacquet discuss photos and port.
Anyone in Boise remember this French restaurant? Right now, Bacquet’s Restaurant is the only one that I know of.
It is not often that I rave about an eating place, but the is one of our favorites and definitely a 5-Star eatery. Staff is awesome and Chef Storm and Stephanie Hodge, the owners, winemakers, artist and “chief cook and bottle washers”, sorta, are so humble, courteous and kind. Kudos to you both and to your superb staff! And Thank-You for such a great venue for our 36th wedding anniversary. The food was superb and the patio seating was great. Parma Ridge Winery and Bistro Note: The winery and bistro are a great place to go Wednesday through Sunday. Friday, Saturday and Sunday, you had best call for reservations. Contact information is at the link above. Left Click any of these photos to see them enlarged.
The meal that they prepared for us was great. Here is some of what we had. Chef storm and Stephanie Hodge
Beecher’s Aged White Cheddar, Chefs Choice Assorted Cheeses, Blue Cheese Fondue, Sliced Salami, Grapes, Crackers and Sliced Baguette
Puff Pastry filled with Lobster
Cream Cognac Reduction Sauce
This is not on the regular menu, but rather was specially made for us by Chef Storm. It would be great to have this on the appetizer menu!! Thank-You Chef Storm for this surprise. Delicious!
All-Beef Patty with Smokey Mayo, Applewood Smoked Bacon, Rocket Greens, Cabernet Grilled Onions & Sliced Smoked Blue Cheese
Mixed Greens with Apple Cider Viniagrette, Blue Cheese Crumbles and Poached Pears
Char-Broiled Filet Mignon
Cabernet Beef Demi-Glacé, Roasted Garlic Truffle Mashed Potatoes and Grilled Broccolini
Cabernet Beef Demi-Glacé, Roasted Garlic Truffle Mashed Potatoes and Grilled Broccolini
And then the desserts. Yes. That is plural! We passed them around so everyone got some.
Meyer Lemon Custard
Blueberry Compote, Lemon Whipped Cream and Lemon Wafers
Tiramisu Bread Pudding
Croissant Bread Pudding with a Mascarpone whip Over a Kahlúa Chocolate Sauce
Wine Lover’s Chocolate Cake A Red Wine Infused Dark Chocolate Sponge Cake Filled With a Joshua Storm Butter Cream and Finished With a Chocolate Ganache
And finally, thanks to all these delightful folks who joined us.
Chris and Anna
Marnie and Eric
A view of the patio
Yes it indeed was and this is why Richard’s, located at the INN at 500 Capitol, 500 S. Capitol Blvd., Boise, Idaho (208) 472-1463, is a 5-Star restaurant in Boise. One of the top restaurants. ( ) And when you make your reservations, ask to be seated where David will be your Server. Superb! Richard’s Boise
Here is what we had for dinner on the special. Robin had one and I had the other. And then we sampled. It was fun and exciting! It is good to note that Chef Richard Langston, Chef-Owner of Richard’s, tries very hard to source his food products from Idaho or from within 200 miles of Boise.
“…Chef Langston and his team share a culinary philosophy that celebrates the integrity of seasonal ingredients, locally sourced when possible. Dining at Richard’s is further enhanced by impeccably mixed drinks, a noteworthy wine list of old favorites and new finds, and sophisticated service in a stylish setting.”
Left-Click any of these photos to see them enlarged.
Robin and our Server, David.
Crostini with Butternut Squash Puree fried sage and pecans
Tomato Basil Soup
Roasted Beet Salad
citrus, arugula, herbs, dressed with labneh horseradish sauce
Risotto with Smoked Chicken, Apples and Hazelnuts
Sweet Potato Gnocchi hazelnut brown butter, Grana Padano and currents
Idaho Trout pan-roasted, brown butter caper lemon sauce, seasonal vegetable
Grilled Sirloin Coulette Steak sliced on a grape and spinach salad, fingerling potatoes, sweet onion soubise
Wines with dessert: Sticky and Late Harvest Sauvignon Blanc from Marlborough, New Zealand and a rare Madeira.
Goat Cheese Panna Cotta cranberry compote, local honey drizzle
Apple Crostata cinnamon crème anglaise
The first one was on June 4th and we pared wines from 5900 Pearl Rd, Eagle, ID 83616. The second wine dinner was paring 3 Horse Ranch Vineyards, , 21452 Hoskins Rd, Caldwell, ID 83607. Both wine dinners were at Koenig Vineyards , 981 W Grove St, Boise, ID 83702. We had superb wines and food. If you are in Boise and want a fantastic meal – steaks and seafood being their primary dishes – be sure to go to Chandlers Prime Steaks and Fine Seafood Chandlers. Check all of the posted links for more information and their hours of operation. Enjoy these photos of the dinners. Let’s start with 3 Horse Ranch Vineyards. You can follow along for the ingredients with the posted menu. Double click any of these photos to see them enlarged. Cheers!
Some of the crowd for appetizers.
Eagle Hills AVA Association President.
Robin relaxes before dinner!
The Menu and Wine List for the evening.
Frutti di Mare
Duck Two Ways
American Wagyu Flat Iron Steak
Fromage Blanc Cheesecake
And then on June 11th, we had a wine dinner featuring
Koenig Vineyards wines. Here are some photos to enjoy!
Table setting and mood setter
The menu and wine list.
Opening dinner wine.
Moules Frites. The wine above went with this dish.
Baby Lamb Chops. The wine above was served with these delicious lamb chops.
Braised Short Ribs. The Private Reserve was an awesome paring.
Assorted House Made Truffles. The Ice Wine was a superb match!
It was a beautiful drive from Boise with the fog forming along the river and in the valleys. Surrealistic. The food was good and the service was super. I’m glad we had reservations as the Bistro was getting full with at least 1 large party. I highly suggest you call for reservations – (208) 946-5187 or text them.
My only suggestion, and I mentioned this to Chef Megan, is to watch the salt content in the Poutine Bowl. I know it was well above the 1¼ teaspoon of daily allowance. It was excessive. But the plus side is the flavors were all there from the chardonnay sautéed mushrooms, cheese and bacon. Look at what we had. Yummy! Add to this a wonderful glass (or two) of the Parma Ridge 2016 Merlot, and you are bound for a super experience. Here is their . If you want a fun and delicious visit to a winery bistro and you are in the Boise area, you must go here. Definitely a 5-Star bistro. Menu
REGULAR HOURS: 12-9 pm Friday
12-5 pm Saturday and
11 am – 5 pm Sunday and serve cuisine all weekend.
Happy Hour on Friday from 4-7 p.m. and a Special Menu all day Sunday!
“Fog in the Valley” RESERVATIONS HIGHLY RECOMMENDED
Tasting Room and Bistro
Chef Megan is such a delight. Great to have her come by the tables and see if everything is OK. Beautiful smile!
Storm’s Famous Northwest Clam Chowder () bowl or cup with a slice of Grilled Sourdough Baguette Awesome!
“The Kathleen” Smoked Blue Cheese Sautéed Pears Spicy Pecans and Arugula with a Balsamic Reduction This is HUGE!
Rosemary Truffle Fries
House Made Demi Glace
Local Fresh Cheese Curds
Chardonnay Sautéed Button Mushrooms
Applewood Smoked Bacon
This is HUGE! Big enough for four!
Thank you so much Artist Stephanie and Chef Storm Hodge for another delightful brunch! These brunches are superb! 5-Star! ( subject to change – or Bistro Weekend Menu – ) And many thanks to Garry and Donna for meeting us at the bistro for lunch, despite the highway detours! Here is what we had along with our Parma Ridge Winery and Bistro 2016 Parma Ridge Winery Tre Bianchi and a 2015 Parma Ridge Winery Carmenere. Cheers! Left-Click any of these photos to see them enlarged.
Coconut Breaded Deep-Fried Shrimp
Coconut Lime Rice
Korean Barbeque and Sweet Chili Dipping Sauces
They were that good! Started out with 6 shrimp.
Korean Barbeque Chicken Skewers with Coconut Lime Rice and a Korean Barbeque Sauce
Parma Ridge Pear Salad
Mixed greens with apple cider vinaigrette, Bleu Cheese and Poached Pear with Grilled Bread
Italian Sausage, Pepperoni and Mushroom with Homemade Red Sauce
Parma Ridge Cream of Mushroom Soup
Brunch Burger – Quarter-Pound Black Angus Burger
Melted Double Cream Brie, Apple-wood Smoked Bacon, and Sunny-side up Egg
Lemon-Tarragon Aioli and Rosemary Garlic Truffle Fries
Best Ever Biscuits and Gravy
Fresh Bacon Cheddar Biscuit topped with a Sunny Side Up Egg
And to follow-up from the Parma Ridge Winery web page,
Savor the Flavor
Offering both an in-house menu in the Tasting Room and custom menus for your scheduled event, Storm is looking forward to making your day special. From appetizers to full course meals, Parma Ridge offers both the taste and the view. Come by during tasting room hours to enjoy one of his delicious menu items, or contact us today to plan your special event!
I did mention to Stephanie that Robin and I have probably had close to all of the items offered on the menu. We have never had a bad selection, but there are some we prefer! The Parma Ridge Bistro is definitely a 5-Star winery bistro in the Snake River AVA.
Love this photo by Stephanie Hodge! So dramatic! I understand that it may be a label sometime in the future.
Such a great Wine Dinner hosted by in Boise. The featured wines were from Capitol Cellars . And if I may so bold as to say, if you need something to do on a Friday, Saturday or Sunday, give the Parma Ridge Winery Restaurant a try. Chef Storm Hodges does an awesome job in the kitchen while Stephanie serves some great wines. Parma Ridge Winery
The wine dinner served consisted 1 appetizer and 3 entrees and Parma Ridge wines that were perfectly matched. The 2014 Merlot that was served with the Pork Ballontine is in short supply – they have mostly sold out. A wonderful Idaho Merlot and we were lucky enough to get 2 bottles! Yea! Here is how the dinner went. Delicious!
Stephanie and Chef Storm Hodges. Owners/Winemakers of Parma Ridge Winery.
I did not get a photo of the appetizer,
Amuse Bouche, an apricot-prosecco sorbet served with a . This was a super good chardonnay. 2015 Parma Ridge Winery Chardonnay
Bacon Wrapped Pork Ballontine
goat cheese polenta, cherry reduction sauce, micro red cabbage sprouts
2014 Parma Ridge Winery Merlot
such a perfect paring between the wine and the entree
garbanzo beans, tomato, zucchini served over jasmine rice, cumin yogurt, cilantro
2014 Parma Ridge Winery Syrah
another super good wine/food paring. wine went extremely well with the spiciness of the entree
fresh apriots and cherries
2015 Parma Ridge Winery LaRea Dolce Riesling
you really do need to get some of this wine. superb!
Exec Chef Dave Shipley, “… As for the food, chef Dave Shipley, who worked with Dustan Bristol at Brick 29, was motioned to run the kitchen. He has a penchant for sourcing local and regional foodstuffs, like farmstead cheese from Ballard Family Dairy, greens from Purple Sage Farms and beef from Double R Ranch.”
Capitol Cellars did a fantastic job in preparing these entrees. Our hats are off to Exec Chef Dave Shipley. Wonderful job and it is great to see your using mostly local, Idaho products in your menu. From their website, “Our History – located in Boise’s historical Belgravia Building, Capitol Cellars opened its’ door in March 2015. Capitol Cellars takes pride in serving local cuisine for breakfast, lunch and dinner with a full coffee bar and an extensive wine list.”
Some really good Spanish wines last night at the Buzz. One of the better ones is pictured here. The food paring with the wines was also spectacular. I think I should tell you right up front that I am not an avocado fan. But Cristi made a wonderful Avocado Soup that was served cold. “Mikey liked it!” The only criticism that I have is, it was a little salty. I asked Cristi about that and she told me that she used chicken stock in the soup. That is probably where the salt came from because she did not add any.
The 2008 Faustino Rioja pictured here was one of the better wines of the night receiving from me a score of  out of . The onluy better one was a NV Destello Cava that was served with the Brazo Gitano – in Spain, the dessert is called brazo de gitano (literally translated as gypsy’s arm) and is commonly filled with cream or chocolate truffle – and Quesada Pasiega – is a dessert typical of the region of Cantabria, Spain. It is one of Cantabria’s most recognizable dishes. It has the consistency of a dense pudding and is made from milk, sugar, butter, wheat flour, and egg, and flavored with lemon zest and cinnamon. It can be served hot or cold. A photo of this dessert is posted below. Here is the rest of the story. Enjoy!
2010 Vivanco Crianza
13.5% alc. not bad but a little light on the bouquet. but then so were most of the other wines  $20.00
2014 Piquitos Moscato
11.0% alc Good fruity nose and flavor profile. I am not a big fan of Moscato  $12.00
( This was a very good cold soup)
2013 Picos Garnacha
14.0% alc. a good paring with the soup  $14.00
Fabada and Pisto
2008 Faustino Rioja
13.5% alc. this wine was explained above. some labels numbered – the lower the number the higher the quality of the wine  $24.00
Fabada – Fabada asturiana, often simply known as fabada, is a rich Spanish bean stew, originally from and most commonly found in the autonomous community of Principality of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide. ..Fabada is a hot and heavy dish and for that reason is most commonly eaten during winter and at the largest meal of the day, lunch. It is usually served as a starter, but may also be the main course of the meal. It is typically served with crusty bread, and with Asturian cider or a red wine. Pisto – is the name of a Spanish dish typical from the Region of Murcia and La Mancha. It is made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil. It is similar to ratatouille and is usually served warm to accompany a dish or with a fried egg and bread. It is also used as the filling for empanadas and empanadillas…The dish is sometimes formally named Pisto manchego, from its origin in La Mancha. Pisto a la Bilbaína, from Bilbao in the Basque Country, usually has just courgettes and green peppers in tomato sauce, sometimes lightly scrambled with eggs.
NV Destello Cava
11.4% alc. strangely, I rated it the highest of the night. Superb paring. It is discussed above.  $15.00
Yea! Parma Ridge Winery, 24509 Rudd Road, Parma, ID has re-opened! Under new owners Chef Storm and Stephanie Hodge, the venue has changed also. They are now serving a wonderful Sunday Brunch from 12 noon to 5:00pm. The space indoors is limited in the winter season to about 25 seats. The deck is open in season. Wonderful owners. Wonderful location. Wonderful food. The wine pictured is really a good Rosé of Merlot. Not too sweet and with a little spice to it. It was named after their daughter. You might want to call for reservations if you have 4 or more people. Or visit their website at . From their website, “Tasting Room hours are 12-5 p.m., Friday – Sunday. Now open for Happy Hour Friday from 4-7 p.m. Join us for a glass of wine, a bite of food and take in the amazing view!” Enjoy the creations of Chef Storm and/or the artwork of Stephanie. Here is what we had and some photos of the area. Enjoy! Ranks very high for winery food – 5-Stars! It’s that good! I have also listed it on TripAdvisor. Parma Ridge Wine and Spirits
The sign at the entrance.
The tasting room and restaurant.
View from the patio at the tasting room.
There is a variety of herbs from the garden for the kitchen.
Artist Stephanie Hodge at the tasting counter.
Chef Storm Hodge in his kitchen.
The seating area in the restaurant.
Happy Hour menu.
Sunday Brunch menu in addition to the Happy Hour menu.
Cheese and Salami Platter
smoked provolone, Boursin, dill Havarti, muenster, fresh mozzarella, warm brie and bleu cheese with dry salami and fresh baked bread
Parma Ridge House Salad
mixed greens with apple cider vinaigrette, Bleu cheese and poached pear with grilled bread
Sliders and Rosemary Garlic Truffle Fries choice of
1. Ground Beef with smoked provolone, bacon and mesquite aioli
2. “Triple B” Ground Beef with bacon, bleu chees and BBQ Braised
3. Pulled Pork with black cherry BBQ sauce
Best Ever Biscuits and Gravy with a Fried Egg
Slow Braised Beef Short Ribs
rosemary mashed potatoes, grilled asparagus, homemade bread