French chef's passion for food is at the heart of Amuse Bouche
By Darleen Principe darleen@theacorn.com

IRIS SMOOT/Acorn Newspapers

When Sylvain Rivet talks about his culinary creations, he compares himself to a serious painter.

"Cooking is an art," said Rivet, the chef and owner of Amuse Bouche restaurant in Simi Valley, explaining how the various flavors in his dishes are like the layers of a painting.

But while French masters like Pierre-Auguste Renoir and Claude Monet displayed their expertise through intricately painted portraits and landscapes, Rivet has spent the last 36 years of his career filling his canvas with food- crafting each delectable dish to meet his own everchanging standards of perfection.

Rivet's continuous search for culinary innovation is what led him to his most recent venture- opening an intimate, fine-dining restaurant adjoining his catering kitchen on Los Angeles Avenue.

"I am still learning," he said. "And here, I want to give something different to Simi Valley."

Besides Rivet's Californian twist on traditional French fare, the most inviting aspect of the Amuse Bouche experience is an atmosphere that appeals not only to connoisseurs but also to families and those trying French flavors for the first time.

The small-town feel of the place, its welcoming staff and its eclectic offerings- everything from escargot and foie gras to an imaginative "lollipop" presentation of macaroni and cheese for the kids- make Amuse Bouche one of Simi's best hidden treasures.

As the restaurant approaches its one-year anniversary in May, Rivet said he is constantly searching for ways to set his restaurant apart from other dining options in the city.

In order to appeal to the American palate, Rivet said, Amuse Bouche offers cuisine with "lighter" flavors than traditional French food. He incorporates a "touch of California" by having hints of citrus, using local produce whenever possible and finding inspiration from the various types of cuisine that Americans are accustomed to.

"The people here have very cosmopolitan palates," he said. "I want to make food that can satisfy everybody."

Photos by IRIS SMOOT/Acorn Newspapers OOH LA LA- With its eclectic selections and intimate setting, Amuse Bouche aims to attract more serious food connoisseurs.

To fine-tune his flavors, Rivet gets help from his souschef Martin Petri, who is wellversed in Latin and American food; his wife, JoAnn, who is originally from the Caribbean and runs the business side of the restaurant; and Jason Reynolds, a California native who operates Amuse Bouche Catering.

"It really makes a difference having so many different backgrounds right here," Reynolds said.

Together, the talented collective has refined some of the menu's most notable selections, liked the capriccio of red and yellow beet salad, the sautéed shrimp tagliatelle with pomodoro sauce and diced tomatoes, and the grilled New York steak.

Rivet's signature Madagascar créme brulee and his Merlotpoached pairs make for sweet and delicious endings.

The restaurant also offers a prix-fixe menu that includes a four-course dinner priced at $48, or $75 when the courses are paired with wine. The prix-fixe menu changes weekly: The current one- themed Beautiful Bordeaux- features steamed mussels, a choice between seared duck and roasted red snapper, and chocolate profiteroles (light pastries served with ice cream) for dessert.

No matter which menu one orders from, everybody's first course is the chef 's amuse bouche of the day. Literally translated "mouth amuser," the amuse bouche is a bite-sized morsel served to excite the taste buds and to give the guest an idea of the chef's cooking style. On Wednesday evening, the chef 's amuse bouche was a chilled tomato gazpacho with tuna, served with truffle vinaigrette.

Amuse Bouche is open for dinner Wednesday through Sunday from 5:30 p.m. to 9:30 p.m. The restaurant is located at 5754 E. Los Angeles Avenue.

The chef recommends scheduling a reservation by calling (805) 583-5959 or visiting www.myamusebouche.com.