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Roland Passot's Legendary French Brasserie, Left Bank

The founder of this popular French-inspired restaurant company lives in Marin.




 

Roland Passot

Proprietaire and Chef Culinary Officer

 

Internationally acclaimed for his exceptional French cooking, Chef Passot has designed a simple, seasonally changing, French brasserie style menu. As The New York Times says, “Left Bank Larkspur represents Chef Passot’s long-time passion for a simple, friendly place where people can drop in and just have oysters and a glass of wine, or a full brasserie experience.”

 

Roland's favorites:

 

Favorite appetizer: Squash blossoms stuffed with crab — Le Garage.

Most creative salad: Salad de choux frisee, baby organic kale, apples, pommegranate.

Farm to table entrée: Daily whole fish special at Fish.

Best signature cocktail: Elysee at Left Bank.

Best gut bomb: Pearl's Kobe Burger.

Bringing out-of-towners: Poggio/Left Bank.

Romantic meal: El Paseo. Ribeye and creamed spinach with a great burgundy.

 

Steamed mussels, spinach, white wine, shallots, garlic butter

 

 Where were you born? France in a little town in Beaujolais near Lyon. Culinary hero? Fernand Point. Hobbies? Skiing, Sailing. First "head chef" job? San Francisco 1980-1981 Le Castel on Sacaramento Street. Do you have an "off menu" item you order? I always let Massimo, the chef at Servino, do the menu for us. Most difficult dish to create at your restaurant? Roti of Quail and Squab.
 

507 Magnolia Ave, Larkspur, CA
415.927.3331, leftbank.com

 

 

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