RANCHO CUCAMONGA - A good French restaurant can often be distinguished by its bread.
At Le Bellissimo, the bread comes out warm and fresh from the oven.
Of course, by the time it comes out, the guest already has a very good idea of what's on the menu. Most Americans may not be as familiar with French cuisine as with more commonly seen Italian or Mexican food, and with dinners like Bellissimo's, the waiters are trained to give the customers all the fine details about exactly what they are getting themselves into.
For example, their Kobe beef does not come from Kobe, Japan, where it originates, as it is illegal in the US. Their Kobe beef is healthily grown in New Zealand, with no hormones added.
For those who like to know what's in their food, nothing will be left out, and chances are you'll like what you hear. For those who couldn't care less, well, don't worry…it'll be worth the wait.
By now, you are probably asking yourself why in the world anyone would be talking about French cuisine at a restaurant with a name like Le Bellissimo...that's Italian, right?
Well, yes, it is—at least in name, and a little bit more. The restaurant, run by French chef Christophe Jardillier hailing from the country's southern region, has also made itself familiar with recipes from across their southern border.
The Italian recipes, which include the famous Italian pasta, are nonetheless prepared in a more northerly fashion than most Americans are accustomed to. Most Italian restaurants in the United States concentrate on a more Sicilian style.
Although Le Bellissimo's Italian side was not sampled on the evening in question, the French side was quite authentic and well done. Although the portions were larger than the typical French portion, their size was (sigh of relief) kept down a reasonable amount from the typically enormous American portion. And the quality is good enough to allow even those with small appetites to complete their share.
This does not mean, however, that all of the dishes would be considered at a top-class restaurant in France—not a 5-star restaurant as restaurants like Le Bellissimo might be considered here in the United States, but a 3-star restaurant. This is going by the standards set by the Michelin Guide, which comes out every year and keeps chefs around the country holding their breaths to see if they will gain or lose a star.
Items that might not be found in a 3-star restaurant in France include the Veal blanquette, which can be found instead (if at a slightly lower quality) at almost any local diner or cafeteria. It might very likely not even occur to a quality chef to create such an ordinary dish.
But as any wise chef abroad knows, what he finds ordinary can for a foreigner be made extraordinary, and Jardillier has added it to the menu here. And regardless of where it might elsewhere be found in France, the quality is significantly higher here, worthy of the 5-star American rating.
It should also be noted that some other plates are also quite original by French standards as well, especially among the seafood plates.
As with all that is imported, there is a little price to be paid for exoticism. Many of the dishes can be found at a reasonable quality level (yes, even by French standards) for about half the price once within the country's borders. But it will be worth the local trip to take your taste buds on a journey across the Atlantic.
Le Bellissimo is located at 11849 Foothill Boulevard (just West of Rochester Ave.) in Rancho Cucamonga. Visit www.lebellissimo.com for menu items and current specials.
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