Chef/Owner Robert Perez at Citronée Bistro & Wine Bar in Nevada City gives the season’s bounty of fresh produce, fine meats, seafood and cheeses a 5-star treatment. Robert, who owns the French wine bistro with his wife Marianna, is renowned for his artistic flourish with food and wine, making the casually elegant restaurant one of THE places to dine in the foothills. Classically trained for 5 years in the Netherlands, Chef Perez selects his top quality products from sustainable sources with a focus on locally grown organics. The menu changes five times a year, four for the usual seasons and a fifth to cover that six-weeks period leading up to spring when his menus are graced with early snow peas, fresh greens, fava beans and tender lamb.

Praised in the New York Times in a 1998 article, Citronée Bistro has become a destination restaurant and locals, too, some of whom return two or three times a week, rave about dishes like the braised lamb shanks with wild mushrooms and a Belgian endive salad with oranges and candied walnuts in an apple-citron dressing.
Follow dinner with a stroll through this well-preserved Gold Rush town and the day becomes one you’ll fondly recall again and again.
320 Broad Street, 530/265-5697
Dinner only: Reservations suggested
Hours: Monday-Thursday – 5:30 pm
Friday-Saturday – 5:00 pm; Closed Sunday

Warm Brie with Pumpernickel

Brie
Sesame oil
Black pepper
Julienne leek, razor fine
Extra virgin olive oil
Lemon juice
Pumpernickel

Brush a thin film of sesame oil on a plate, sprinkle lightly with black pepper, and place two slices of Brie on the top.  Toss leek with a couple of drops of olive oil and lemon juice.

To finish: Place plates in 350º oven to warm Brie, 3 to 4 minutes. Remove from oven, place leek on a corner of the Brie and serve with pumpernickel.
 

Tomato Stuffed with Gorgonzola, Served with Whole Wheat Croutons and Mesclun

One tomato per person
1 ounce Gorgonzola per person
Whole-wheat croutons
Organic spring mesclun mix
Extra virgin olive oil
Balsamic vinegar

Make a small crosscut in the tomato, skin deep, and remove the crown. Blanch the tomato in boiling water for 20 seconds. Remove from water and place in ice water until cold. With a paring knife remove skin. Cut of a small piece of the tomato on the crown end, and with a Parisienne or other small scoop hollow out the tomato, being careful not to damage the surface of the tomato. Fill tomato with Gorgonzola, and rub a thin layer of olive oil on the tomato.

To finish: Toss spring mesclun mix with a light dressing, arrange on chilled plates, place tomato on top, and sprinkle with croutons. Dress the plate with olive oil and droplets of balsamic vinegar into the oil.