#KISS HOUSTON FULL#

I use lemongrass and galangal to make it very flavorful but also dairy-free and gluten-free. “I use strictly coconut milk and kaffir leaves. Imagine a robust lobster bisque that won’t stick to your ribs. “It’s to flavor the food and not give it that heavy finish,” Perrier says. The same goes for herbs, from tarragon to Thai basil, and the kaffir leaves he plucks from his own tree.įrench food with a not-too-rich, delicate flavor profile might sound impossible. Think infused olive oil, homemade red wine reductions, chimmichuri and pesto. So much for caloric French cuisine being synonymous with cream and butter. Bisou’s Healthy French Food?īisou’s fine dining is skewed toward light, bright and healthy. Perrier doesn’t want one to outshine the other. It’s a delicate balance between speaker systems and pan-seared foie gras. Chef Perrier blends French techniques with modern influences.īisou’s embracing the culinary arts alongside the clubby vibe. “It’s a lot more than just a kiss,” the chef laughs. It’s a reflection of his food, with its modern accents and French style. I like to say it’s slick,” Perrier tells PaperCity. The whole of the interior design is sleek, all dove and charcoal grays and brass accents. For a second, it’s easy to forget that the high-shine material was made to withstand spills. “It’s an electronic machine, with a screen,” Perrier laughs.Ī little coffee sloshes onto the glossy, sleek marble tabletop. The restaurant’s coffee maker is a bit mystifying, needlessly complicated - a token of this digital age. But Perrier’s shocked it turned out so well. It’s no surprise that the chef makes a mean cappuccino. He sits down at one of the high-top tables next to the tall window, looking out over River Oaks District, the view of Westheimer to his back. I won’t be returning.The chef steps out of Bisou’s kitchen, a frothy cappuccino in each hand. And to think I referred every visitor to houston there. They took my plate and didn’t offer any way to make it right even though I had only eaten the sides. He didn’t care about the truth or context, or even if the customer was satisfied. He wasn’t open to having a conversation, he already had his mind made up. He ignored me and said that he wasn’t able to do anything, and walked away. So, I thought that perhaps there was a miscommunication somewhere and started to ask if he noticed on the camera if I had tasted my food before the server came. I am a very rational and understanding person, and will literally be satisfied with a determination if it makes sense to me… but this did not. He expressed because she came to our table twice, it’s nothing he can do now. I expressed that when she came to the table to check on us, I hadn’t eaten a bite of my food yet. He offered to go to look at the cameras to see how many times the server came to our table. While I was talking, I could tell he wasn’t listening and he already had his mind made up.

He asked why didn’t I say anything sooner, I told him about the order in which everything happened.

#KISS HOUSTON FULL#

He arrived and said “we’re not going to do anything about it because most of the food is gone”, I explained that I wasn’t looking for a full comp because I am fully aware that I ate my sides. I pointed her attention to the main entree (rib) and let her know that it was tough and asked if there was anything that can be done, because I don’t think it is equitable to spend $40 for just mashed potatoes and broccoli. When she returned, she asked if everything was good. So, because I was hungry, I ate the sides (mashed potatoes and broccoli). I waited for the server to return so that I can express to her my concern. I asked my fiancé to taste it to make sure I wasn’t exaggerating. Our waitress came to our table twice to check on us while I was doing that (in about 10/15 mins) When I finally got to sample the ribs, I noticed that although the short ribs were tender to pull apart, they were tough to chew… so much that my jaw began to hurt. I ordered the Short Ribs but when my plate was brought tot he table, I was focused on sending out a work email from my phone that I had forgotten about earlier. Had reservations for Valentine’s Day, we anticipated spending money, that wasn’t the issue.

Kiss houston