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Gloriously Gallic at L'Olivier

L’Olivier stays grounded in French bistro territory while still managing the occasional surprise.

 Come inside chef Olivier Ciesielski's big, open kitchen in our slideshow.

Something occurred to me halfway through my final lunch course at L'Olivier one afternoon. Over an apple tart so simple as to be nearly ascetic — perfectly flaky puff pastry bottom providing a buttery buttress to the gentle fan of paper-thin Granny Smith apple slices that nearly floated above it — I decided that all this current hand-wringing over the so-called "tyranny of tasting menus" (a phrase semi-coined by Corby Kummer in Vanity Fair this past February) is a bit unnecessary.

For every achingly modern gallery-cum-dining room that comes along with rollicking fervor, there are restaurants like French chef Olivier Ciesielski's namesake, L'Olivier: even-keeled restaurants that take their ingredients and skills just as seriously but with an eye to the customs and cuisines that have withstood the test of time. At restaurants like L'Olivier, the menus are laid out clearly and concisely. There's no guesswork involved in what you're ordering, but you'll still be subtly surprised by how effortlessly the dishes come together.

French chef Olivier Ciesielski shows how to tackle steak frites.
Troy Fields
French chef Olivier Ciesielski shows how to tackle steak frites.

Location Info

Map

L'Olivier

240 Westheimer Road
Houston, TX 77006

Category: Restaurant > French

Region: Montrose

Details

Hours: 11 a.m. to 10 p.m. Tuesday through Thursday, 11 a.m. to 11 p.m. Friday, 5 to 11 p.m. Saturday.

Farmer's salad: $9
Escargots: $12
Half-dozen oysters: $15
Oxtail ravioli: $17
Lobster salad: $18
Buf bourguignon: $21
Steak frites: $22



Read More:

SLIDESHOW: Gloriously Gallic Grub at L'Olivier
BLOG: Sea Urchins and Shellfish: A Raw Bar to Be Rivaled at L'Olivier


Ciesielski is a master of the puff pastry, showcasing the fine layers in pared-down constructions such as that apple dessert or savory tarts with soft coins of potatoes and leeks tucked inside — dishes that are stunning yet simple in that gracious, Audrey Hepburn sort of way. Ciesielski knows the food he's serving is beautiful but never feels a need to gild the lily.

It shows in French standards like his escargots, the chewy little snails baked in a sauce that's another subtle surprise. Ciesielski grinds parsley, olive oil and sherry vinegar into a paste for his snails, and the result is a much softer combination of sweet, herbal flavors that have far more life to them than the clunky garlic butter that's often thoughtlessly gooped on top elsewhere. That leek and potato tart hides a bright burst of saffron inside. The appetizers side of the menu has been known to feature a yuzu-based ceviche filled with whitefish, scallops and shrimp.

It's small touches like these that keep L'Olivier fresh and current while the remainder of the menu and the highly polished waitstaff keep the overall experience firmly planted in French bistro territory — ground that's well-traveled for a reason.

Diners don't have to worry about tasting menus taking over the dining scene to the exclusion of everything else. Instead, the modern diner's palate and horizons are expanding simultaneously — especially in Houston. There is an appreciation for varied cuisines both high and low, both conceptual and grounded, both wild and refined, for woolly, adventurous tasting menus and calm, continental meals that call back to a more elegant version of living — and of dining. There is room and indeed an appreciation for both, and L'Olivier makes a very persuasive argument for the latter of the two.
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Part of the reason L'Olivier persuades so easily is Ciesielski's background.

As the head chef at Tony's for a decade, the France-born Ciesielski grew intimately familiar with the best ingredients money could buy while serving the wealthiest patrons Houston could produce. Before that, he cooked in Parisian strongholds such as Le Crillon, worked under the notoriously demanding chef Bernard Loiseau and served as the personal chef for the Onassis family while the billionaire clan resided in Switzerland. Ciesielski cooking anything other than supremely elegant fare would be akin to Billie Holiday taking the flower out of her hair and spitting rhymes into the mike.

Despite his pedigree, Ciesielski walks the dining room in the evenings with an almost shy, boyish grin — as if he still can't believe he owns the joint. His name isn't embroidered on his chef's whites. He doesn't hold court but instead seems genuinely interested in each table's experiences as he checks on them. As Ciesielski once told Houston Chronicle food editor Greg Morago before L'Olivier opened in April of last year: "It's not about me; it's about the customer."

Of Ciesielski's former employer, fine dining institution Tony's, Robb Walsh recently wrote in Houstonia: "It's not all about the chef here; it's still all about making the diner feel special." That attitude exists in new restaurants as well, with L'Olivier as a notable example. Ciesielski and co-owner Mary Clarkson have stocked the restaurant with staff who place the diner front and center as well, from sommelier Todd Leveritt — a veteran of both the service industry and the United States Marine Corps whose initial steely presence belies a soft smile and a thorough knowledge of wine — to servers cherry-picked from the best restaurants in the city.

The entire package is tied up with a pretty bow by the spare but inviting dining room in cool tones of silvery-gray. Along with the metal-topped tables, molded plastic chairs in a mod white shade and a tightly woven marble herringbone floor in the bar area, it could all come across as too sterile were it not for some welcome punches of vivid orange-red from the patio walls — which are visible through the plate-glass windows in the dining room — and the warm ­exposed-brick wall behind the bar.

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9 comments
cathiwalsh
cathiwalsh

Katharine, there is so much more to Chef Loiseau's story that his widow has recently revealed ... and the restaurant has never been demoted to two-star.   

I wish i could agree with you about L'Olivier, because i had very high hopes based on Chef's history. It is very fortunate for him that you've enjoyed the restaurant so much, because not many in my "French" or foodie communities have.  we were served stone cold mussels, tough chicken, foul oysters, sour paté, with apologies ensuing, but still a check for over $200 for the two of us on one occasion when we sent the mussels back twice and refused replacement oysters ...  sigh .. guess i'll have to give it a fifth try ... 

gossamersixteen
gossamersixteen topcommenter

62.5 Fahrenheit will not cook an egg, at all, 62.5 Celsius however would be ideal. :)

SoVerySad
SoVerySad

Recently, a dining companion and I decided to give "the best French restaurant in Houston" (according to the Press) a chance, instead of our tried-and-true French pick, Cafe Rabelais. We found L'Olivier not only disappointing, but offensively bad.

Even though it was the weekend after Valentine's day (safe to dine out, we thought), there was a Valentine's menu being offered. We chose to order off the regular menu, sticking to what we heard were the restaurant's strengths--classic dishes. Our mussels were full of sand, our steaks lacked a seared crust, the puff pastry on our apple tart was chewy and tough, and the apple tart itself was completely covered with a heavy-handed dusting of powdered sugar. The fries were good--the only truly edible part of the meal--but they were served with ketchup, which left us yearning for the homemade mayo/aioli that accompanies the frites at Cafe Rabelais, Max and Julie's, Jeaninne's, and various other French and Belgian places around town.

I would go back to L'Olivier to share a bottle of wine with a friend--the wine list was excellent and reasonably priced--but I'd need a lot of convincing to go back for dinner.

Bryson34
Bryson34

I drop in during the late afternoon hours (they stay open and welcome odd people like me who prefer a restaurant to an office)...anyway, I like his house smoked salmon with flash fried capers, the ravioli you mention and the eggs bourginon. Also that odd dessert with cream and meringue that is so uniquely French.

susanterrywilhelm
susanterrywilhelm

My only addition -- Olivier's pate is absolutely the best in town!  I could make a meal off of it alone!  Thankfully, Chef told me he took out all the calories!

FlanEgan
FlanEgan

@SoVerySad That description doesn't comport with my handful of dinner experience there, or a couple very good lunches. But it could have been a one-off barfer, I'll grant you that. So, if you're able to recognize that it's a very good wine list (and it really is!) you're probably equally capable of understanding that regrettable, single dining experiences happen everywhere. So have the wine, but go back again to eat. 

kshilcutt
kshilcutt moderator editor

@SoVerySad Wow. That couldn't be more different from the four visits I've made to L'Olivier (spread across a year). I'm so sorry to hear your dinner went so poorly.

FlanEgan
FlanEgan

@susanterrywilhelm The rillettes are very good too; I like the way he serves a mini-jar of the stuff. And @ Bryson34, I think that dessert is called a Floating Island or something similar....a couple we sat next to one night was really excited to find it here, after living in France, and thinking it a fluke.

SoVerySad
SoVerySad

Based on what I heard from others, I was really surprised, too! Perhaps you're right and I'm being too hard--but often "regrettable, single dining experiences" are the result of misordering or having unrealistic expectations. I ordered two dishes that were recommended (even in this article!) as being particular strengths, and I don't think it's too much to ask for a restaurant to wash mussels before cooking and serving them. I love the idea of L'Olivier, but that experience left a bad taste in my mouth (and sand).

 
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