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Chef Christian was trained in France, comes from a Chinese background, and truly understands the delicate intricacies of French and Chinese food, allowing him to bring your tastebuds to a new level of awesomeness.
Here is the delicious video- come have some fun with me exploring the excitement of being in an amazing chef’s kitchen.
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Have you ever had the chance to sit down with the executive chef of a restaurant and have him make sweet love to the cheese? Well, if not, here’s your chance! Executive Chef Josiah and Nick of Sent Sovi take us through a journey of magnificent exploration… an experience that will leave your palates wanting more, more, more!
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I grab the last seat at the bar, and gaze upon an impressive menu and wine list. I decide to go with the chicken liver pate with pistachios, the rillettes, and the bone marrow I’ve heard so much about.
Presented before my meal is basic bread and butter, mustard, and little pickles to tickle my tongue. Also, to wet my palate… and whet my appetite… I order a glass of Albert Boxeer Pinot Blanc. Mmm vino. 
….I coax the marrow out with my knife, and pour it onto the toast. The fat juices drip down the side of the bone and laugh with delight. My first bite. The salt is PERFECT with this! It only enhances the wondrous flavor of marrow. My first experience with marrow served as such, and a glorious experience it is.
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Alex, the ultimate french nutritionist (@ledretch on twitter) took me to La Coupole on my last visit to Paris. We dined in style, tasting delicious appetizers first (his was lobster with asparagus and mine salmon with blinis and creme fraiche). Following a thorough seduction of the amazing wine he picked, Alex and I could not help but share our love of foie by ordering the same main plate… that’s right- pan seared foie gras, apple, and grape. Heaven… heaven in Paris, my darlings. Look how *gorgeous* that foie looks on the plate…
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You have never had a macaroon until you have tried the Laduree macaroons… they are so pillow soft and light, it’s like you’re breathing in the flavour. I inhaled every single flavour (had to make sure I wasn’t missing anything)!
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Then, an adventure through the fresh vegetables (corn, tomatoes, and fresh garbanzo beans, summer squash), roasted shallots, butter, and more! Chef Josiah sous vide cooks fresh cobia (then pan sears) and adds vadouvan, indonesian fermented shrimp for flavor amongst other goodies. I really can’t articulate the beauty of this Chef’s movement around the kitchen. To truly feel the Chef’s movements… well that is only something that can be watched.
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I had the pleasure of Chef Josiah Slone of Sent Sovi pop my cherry for this one. Sent Sovi is a cute little French Californian restaurant in the heart of downtown Saratoga. Nestled in the quiet neighborhood of happy homes, peace can always be found within the comfort of Chef Josiah’s hands.
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