Bistro Toujours changes menu, steps up service |

Bistro Toujours changes menu, steps up service

David Kratky, executive chef, cooks one of his specialty dishes using a high flame. Kratky joined Bistro Toujours five months ago. His goal is to help the restaurant earn a AAA Four-Diamond rating this year.

With the guidance of executive chef David Kratky, Bistro Toujours in Deer Valley strives to earn a AAA Four-Diamond restaurant rating this year.

Kratky, formerly a ‘chef de cuisine’ at the Goldener Hirsh Inn and a sous-chef at Glenwild, joined Bistro Toujours in August.

He revamped the menu, changed the place settings and coached the staff on service techniques.

Rob Stein, Bistro Toujours food and beverage manager, said the changes boosted staff morale and improved the restaurant’s service and presentation.

"He has pretty much inspired everybody to start caring about the restaurant," Stein said

Kratky, 36, said he likes to put a spin on traditional dishes and he incorporated wild game, fresh fish and seasonal ingredients into the Bistro Toujours menu. The winter menu includes elk Wellington, an elk tenderloin seared and wrapped in a puff pastry and stuffed with mushroom duxells and foi gras pate. Kratky said this dish is a modification of a beef Wellington dish.

"I am all about flavors and changing things a bit and adding my own personal touch to it," he said.

The new classic French menu went into affect on Dec. 1 when Bistro Toujours reopened after a two-month, off-season break. Stein said the only items that remain from the old menu are French onion soup, a bistro salad and a garlic chicken entre.

New dinner additions include a Kobe Wagyu steak, a molasses and soy-braised breast of lamb and a John Dory French fish.

Kratky said he learned to cook by trial and error and he encourages his staff to do the same by experimenting and tasting.

"I want them to cook the food instead of just follow a recipe," he said, "and that is really my style and the way I learned."

Kratky has a culinary arts degree from the Florida Culinary Institute and two master certifications from the Culinary Institute of America in flavor techniques and meats and seafood. He worked at the Boca Raton Resort, a five-diamond and five-star resort in Florida, before moving to Park City. Kratky, a member of the American Culinary Federation, has experience in Italian, French and Spanish cuisine.

Kratky said his main goal for Bistro Toujours is to earn a Four-Diamond rating from AAA, a determination that will be announced in the spring. If Bistro Toujours gets ranked a Four-Diamond restaurant, Kratky said he will strive to make it a Five-Diamond restaurant in the following year. In order to raise the presentation standard of Bistro Toujours, Kratky added logo show plates, extra flower arrangements, soup spoons, ribbons on the napkins and red wine glasses in addition to the white wine glasses on every table.

He also added an ‘amuse bouche’ tradition to start off each meal, where guests each receive a sampling from the kitchen, such as a juice or cider. Stein said one of the ‘amuse bouche’ presentations includes a warm cantelope cider with a beet reduction.

"It’s a gift from the kitchen to wake up their palate," Stein said.

Bistro Toujours will offer Christmas day and New Year’s Eve tasting menus with French-inspired creations not found on the menu. There will be seven courses on Christmas and nine courses on New Year’s Eve. Reserved seatings are scheduled at 6 and 8 p.m. on Christmas and 7 and 9 p.m. on New Year’s Eve.

Kratky said there will be a cumin roasted squab with braised green lentils and huckleberry gastrique and a callebaut chocolate pomegranate sorbet on Christmas. During the New Year’s tasting there will be a roasted Utah farm-raised lamb with scented black truffles and Parisians of winter vegetables and a carrot crme brulee with a blood-orange reduction and micro-carrot sprouts.

Bistro Toujours opens for a buffet-style breakfast at 7 a.m., lunch runs from 11:30 a.m. to 2:30 p.m., an apres ski and bar menu is offered from 2:30 to 6 p.m., and dinner is served from 6 p.m. to 9 p.m. on weekdays and 6 p.m. to 10 p.m. on weekends. Dinner entrees range from $26 to $39. Bistro Toujours full bar, Buvez, offers a selection of French and American wines ranging from $25 to $1,100 for a bottle and $5 to $18 per glass. Bistro Toujours is located at 7815 Royal Street East at the Chateaux at Silver Lake Hotel Condominiums. Reservations are recommended. For more information call 940-2200.

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