by Frank Sabatini Jr.

—[ hot eats ]—

Situated within the small commercial center of the quiet Santaluz community off Highway 56, Chef Philippe Verpiand presents quality French food in a semi-formal atmosphere marked by tall arched windows, heavy draperies and polished rosewood tables. The restaurant, named after Verpiand’s hometown in southern France, is a reflection of savory recipes that include foie gras au torchon, homemade mushroom ravioli and filet mignon with melted “fourme.” Coveted French wines form the icing on the cake.

—[ chef trick ]—

Add panache to meals with butternut squash mousseline, a simple French technique that starts with one or two halved squash baked at 320 degrees until soft. Peel and return the pulp back into the oven to dry for about 20 minutes. Boil a half-cup of cream and combine with the squash, adding salt, pepper and a dash of nutmeg. Run the mixture through a blender until smooth, and spoon it alongside your main entrée.

Philippe Verpiand, chef/owner of Cavaillon Restaurant

14701 Via Bettona #200, Santaluz • 858-433-0483