The story
Jeune et Jolie is a home for the community. Inside, the restaurant celebrates life’s special occasions and the ordinary moments alike. The space encourages guests to slow down and savor the evening, whether dining indoors or on the garden patio beneath twinkling stars.
The kitchen’s goal is to reimagine French cuisine through the vibrant lens of the Southern California landscape. This approach earned Jeune et Jolie a Michelin star, a recognition of high-quality cooking that feels both refined and rooted in place. The cuisine is a natural blend of French technique and Californian ingredients, resulting in a menu that reflects the seasons and the region.
Dinner is a 4-course affair where guests make their own selections, priced at $120 per person. It’s a format that offers both structure and freedom—each course builds on the last, but every diner can tailor the experience to their own taste. For those seeking a more casual evening, “Le Menu du Bar” is available for walk-in guests at the bar and lounge, offering à la carte options that still carry the same attention to detail.
Executive Chef Eric Bost leads the kitchen alongside Culinary Director Jacob Ruck, while General Manager Samantha Houghton oversees the front of the house. Sommelier Brandon Tankersley and Beverage Director Andrew Cordero curate thoughtful pairings that complement the French-Californian cuisine. The team’s collective experience ensures that every aspect of the meal—from the first bite to the last sip—feels intentional.
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