Bistro • Take-Out • Catering • Classes

Now Open - Tuesday through Friday: 11:30am Lunch • Wednesday through Sunday: 5:30pm Dinner

Warm Greetings from the Kitchen,

The celebration season is well behind us and the New Year is beginning to take shape. Despite the dismal news in the headlines regarding the economic crisis, we continue on in our daily lives with a certain curiosity of things to come! Life's rhythms change, sometimes without our consent. Yet, we choose to face the challenges ahead with full commitment and enthusiastic creativity not only in business, but in our personal family life.

Over the past fifteen years, we have worked closely with many of the local families and farmers because Marc and I have a "small town" mentality. We have stayed quietly nestled away in our corner of the world, sometimes going unnoticed and many times being blessed with rave reviews. But always committed to a life and philosophy of simplicity. In less prosperous times we are often called back to our roots. We accept these opportunities to become wiser, more efficient, compassionate and even generous.

A few years ago, we put in five garden boxes out in front of the restaurant. We have grown tomatoes, sunflowers, herbs, lettuces, beets, onions, parsley, mint, cabbage, Spanish peppers, cauliflower, broccoli, and in one week we will harvest our first crop of Brussels sprouts for the big "Valentine's" dinner. Along with giving birth to six beauties, marrying a wonderful man, and being bedside at both of my grandmothers deaths, growing your own food is a priceless treasure that once you start becomes addicting.

At our home we have some fruit and olive trees, strawberry beds, raspberries, citrus, lettuces, herbs, and are expanding the vegetable garden to a half acre this spring. Not to mention, we live next to the family vineyard -- 9 acres (five varietals) of impeccably-groomed vines.

À bientôt! - Marc, Monica et Les Enfants Deconinck

Green Notes from the Le Bilig Kitchen Garden

The garden boxes are in full glory! Thank you to Sue Oldham who gave me Fava Bean seeds. The plants have the most beautiful leaves and have been easy and pest free to grow. We are havesting this week and using them in salads and pasta primavera! We are also harvesting some white and topedo onions that we will use for Pisaladier- caramelized onion tarts with fresh oregano (also from the garden). I have several different tomatoes, cucumbers, spanish padron peppers, melons, basil and pineapple sage... again this year from Theresa Houtman of the Nevada Master Gardeners. The corn is a gift from our dear friend Patricia Shapton and I especially planted sunflowers next to the corn in memory of her son. I hope you stop by and take a peek, maybe get inspired to put in a few summer veggies in your own back yard.

The web site will have some recipes over the summer, so please check back now & then!

See Our Complete Monthly Calendar Here

2009 Campaign

We have re-fashioned our menu to reflect the economy and the growing interest in the "Eat Local" challenge and the 100 Mile Diet "Local Eating for Global Change" concepts. (For more information see 100milediet.org) Two regular features are the $25. three course fixed price menu & the $35. three course "All Placer Grown" menu featuring everything produced and grown in Placer County. Our ultimate (and maybe idealistic) goal is to reach a truly seasonal menu. Of course the success of this undertaking is not entirely in our hands. Although Marc can make almost anything taste good, it will be up to the adventurous and trusting spirits of our community to support this effort, eat their veggies and help us blaze the path!