Le Chandelier

Le Chandelier Review

San José doesn't get classier than this restaurant, where formal service and traditional sauce-heavy French dishes are part of the experience. The dining room is elegant, with wicker chairs, a tile floor, and original paintings. The Swiss chef, Claude Dubuis, might start you off with saffron ravioli stuffed with ricotta cheese and walnuts. His main courses include such unique dishes as corvina in a pejibaye (peach palm) sauce, hearts of palm and veal chops glazed in a sweet port-wine sauce, and the more familiar pato a la naranja (duck à l'orange), or, for a tropical twist on that classic dish, pato a la maracuyá (duck in passion fruit).