{"id":66240,"date":"2024-04-04T00:01:15","date_gmt":"2024-04-04T06:01:15","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=66240"},"modified":"2026-04-05T19:53:31","modified_gmt":"2026-04-06T01:53:31","slug":"la-vie-est-un-bistro-silver-city-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=66240","title":{"rendered":"La Vie Est Un Bistro – Silver City, New Mexico"},"content":{"rendered":"
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La Vie Est Un Bistro on Yankie Street in Downtown Silver City<\/figcaption><\/figure>\n

In 2013, the New York Times published an article titled “Looking for Big Flavors in a Small Town<\/em>.” \u00a0The article extolled the dining scene in “Silver City<\/em>, an old mining town in the southwestern corner of the state, <\/em>which has “seen its creative spirit extend to the local food scene.” \u00a0\u00a0<\/em>Leave it to your roving gastronome to arrive in Silver City ten eleven years too late. \u00a0When the New York Times visited, Silver City was home to the Curious Komquat<\/strong><\/a>, where Chef Rob Connoley<\/strong><\/a> earned \u00a0James Beard semi-finalist honors for Best Chef – Southwest. \u00a0Chef Connoley, by the way, moved to St. Louis where he garnered another semifinalist nomination in 2022, this time for Best Chef: Midwest. \u00a0He repeated that honor in 2023 then in 2024 was the only St. Louis chef to be named finalist.<\/p>\n

It goes without saying that the closure of Curious Kumquat put a serious dent on the Silver City culinary world. \u00a0That loss was compounded by the 2015 shutting down of Shevek & Co<\/strong><\/a>, another Silver City institution. \u00a0Then, the aftermath of the Cabrona virus brought about the 2022 closure of Revel<\/strong><\/a>, another highly regarded downtown eatery. \u00a0Diane’s Restaurant & Bakery, THE place to visit in Grant County for baked goods and breakfast made it a quadrumvirate–the four best restaurants in Silver City closed within a few years of one another.<\/p>\n<\/div>\n

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Chef Jason C. Pierre in the Dining Room of La Vie Est Un Bistro<\/figcaption><\/figure>\n

While strolling with The Dude (our debonair dachshund) shortly our arrival in Silver City, I asked several of The Dude’s peeps and admirers about Silver City’s best restaurants. \u00a0The most telling answer was “the same food and restaurant supply trucks pull up at most of the city’s current restaurants<\/em>.” \u00a0The one exception, we were told was La Vie Est Un Bistro, a Southwestern French restaurant which opened its doors in 2021. \u00a0Great fortune smiled upon us. \u00a0La Vie Est Un Bistro (Life is a Bistro) was just a block away. \u00a0Normally that would be easy walking distance, but sidewalks on Yankie Street are about two feet high in some places, making finding ramps essential.<\/p>\n

Only three other couples were dining at La Vie, a Liliputian 28-seat eatery helmed by Chef Jason C. Pierre, an amiable gentleman who can really cook. \u00a0On this particular night, the chef was all alone, his server having experienced car troubles. \u00a0Fortunately he was able to call on Karen, a good friend and health care professional who operates a health center on Yankie. \u00a0You would never have known this was her inaugural experiencing serving guests. \u00a0Not only did she have a great tableside manner, she was familiar enough with the menu to help us decide what to order.<\/p>\n

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The Best French Onion Soup We’ve Ever Had<\/figcaption><\/figure>\n

Chef Pierre received his certification in classic cuisine from the Institute of Culinary Education (ICE), the number one rated culinary education program in America. \u00a0He also trained under French masters in Paris. \u00a0The Haitian born chef’s curriculum vitae includes successful stints in corporate, university and private restaurants from New York to Tennessee to Connecticut and Florida. \u00a0La Vie’s website touts “meals which come from my heart<\/em>.” \u00a0After one bite (French onion soup) we were believers. \u00a0You can expect a \u00a0wonderful meal delivered at a deliberate pace. \u00a0The chef prepares to order, paying meticulous attention to every element of the dining experience.<\/p>\n

La Vie is open for lunch, brunch and dinner. \u00a0The menu<\/strong><\/a> is truly reflective of the New York Times label \u00a0“Big Flavors in a Small Town.” \u00a0<\/em>Make that “gigantic” flavors. \u00a0Make your first experience with those gigantic flavors French onion soup<\/strong><\/em>. \u00a0At first bite we declared it the best French onion soup we’ve ever had as we pondered its uniquely wonderful flavor. \u00a0Though the soup was made with the “usual” ingredients–beef stock, white onions, Gruyere, crusty French bread–Chef Pierre told us other ingredients included rosemary, thyme, sherry, red wine, Balsamic vinegar and sugar. \u00a0The beef broth, Gruyere and onions imparted a wonderful umami while just the right amount of sugar gave the soup a balanced flavor profile with sweet and savory notes. \u00a0The bread disintegrated within the warm broth (as it should). \u00a0We scraped as much of the Gruyere as we could from the rim of the bowl. \u00a0Every bite was luxurious, an adventure in enjoyment. \u00a0We compared Chef Pierre’s French onion soup with its counterpart at Scottsdale’s highly acclaimed Zinc<\/strong><\/a>. \u00a0There was no comparison. \u00a0Chef Pierre’s is better…much better!<\/p>\n<\/div>\n

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Lamb Steak with Sweet Potato Puree and Veal Demi Glaze<\/figcaption><\/figure>\n

Most diners are familiar with (and maybe besotted by) lamb chops and lamb shank, both of which are delicious. \u00a0Not nearly as common as they should be are lamb steaks<\/strong><\/em>, thick-cut boneless lamb steaks as juicy and moist as possible. Lamb has a unique and distinct flavor that non-fans often described as gamey or earthy. In truth, it’s a bit milder than beef and has a slightly sweet undertone. \u00a0If you love lamb, you should love lamb steaks…especially as they’re prepared by Chef Pierre. \u00a0At a rare degree of doneness with plenty of pink showing, the lamb steak is remarkably juicy and tender. \u00a0Chef Pierre tops it with a port wine demiglaze punctuated with gooseberries, both of which counterbalance the ascerbic rosemary-thyme combination. \u00a0My lamb steak was served with an outstanding sweet potato puree tinged with cinnamon.<\/p>\n

My Kim’s entree was an interesting penne pasta salad<\/strong><\/em> (one of the day’s specials) with broccoli, spinach, olive oil, garlic and Balsamic vinegar served with two slices of focaccia and a single strawberry. \u00a0Though it may sound like a rather simple salad, Chef Pierre creates a light sauce that seems to enliven the relatively few ingredients from which this salad is constructed. \u00a0Who knew penne pasta didn’t need a tomato-based sauce to taste good. \u00a0Who knew my Kim would actually (and without a gun to her head) could eat broccoli? \u00a0She usually treats it with the same disdain with which President George H. W. Bush regarded it.<\/p>\n

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Penne Pasta Salad<\/figcaption><\/figure>\n

Because my Kim and The Dude had problems navigating those tall sidewalks, Chef Pierre walked most of the way back to our rental. \u00a0A superb chef, a true gentleman and a great guy, he’s one of the best reasons to return to Silver City. \u00a0If life is indeed a bistro, I would want it to be La Vie Est Un Bistro, the restaurant which just might bring Silver City back to the pinnacle of dining it once enjoyed.<\/p>\n

La Vie Est Un Bistro<\/strong>
\n112 W Yankie
\nSilver City, New Mexico<\/strong>
\n575-740-9303
\nWebsite<\/a><\/strong> |
\nLATEST VISIT<\/strong>: 4 April 2024
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$$
\nBEST BET<\/strong>: Penne Pasta Salad, Lamb Steak, French Onion Soup
\nREVIEW #1385<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

In 2013, the New York Times published an article titled “Looking for Big Flavors in a Small Town.” \u00a0The article extolled the dining scene in “Silver City, an old mining town in the southwestern corner of the state, which has “seen its creative spirit extend to the local food scene.” \u00a0\u00a0Leave it to your roving gastronome to arrive in Silver City ten eleven years too late. \u00a0When the New York Times visited, Silver City was home to the Curious Komquat, where Chef Rob Connoley earned \u00a0James Beard semi-finalist honors for Best Chef – Southwest. \u00a0Chef Connoley, by the way, moved to St. Louis where he garnered another semifinalist nomination in 2022, this time for Best Chef: Midwest. \u00a0He repeated that…<\/p>\n","protected":false},"author":1,"featured_media":66244,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[250,141,5647],"tags":[3859,3862,3861,3860],"class_list":["post-66240","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-french","category-new-mexico","category-rating-n-r","tag-chef-jason-c-pierre","tag-french-onion-soup","tag-lamb-steak","tag-penne-pasta-salad"],"yoast_head":"\nLa Vie Est Un Bistro - Silver City, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=66240\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Vie Est Un Bistro - Silver City, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"In 2013, the New York Times published an article titled “Looking for Big Flavors in a Small Town.” \u00a0The article extolled the dining scene in “Silver City, an old mining town in the southwestern corner of the state, which has “seen its creative spirit extend to the local food scene.” \u00a0\u00a0Leave it to your roving gastronome to arrive in Silver City ten eleven years too late. \u00a0When the New York Times visited, Silver City was home to the Curious Komquat, where Chef Rob Connoley earned \u00a0James Beard semi-finalist honors for Best Chef – Southwest. \u00a0Chef Connoley, by the way, moved to St. Louis where he garnered another semifinalist nomination in 2022, this time for Best Chef: Midwest. \u00a0He repeated that…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=66240\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2024-04-04T06:01:15+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-06T01:53:31+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/04\/LaVieEstUnBistro02b-scaled.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1920\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=66240#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=66240\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"La Vie Est Un Bistro – Silver City, New Mexico\",\"datePublished\":\"2024-04-04T06:01:15+00:00\",\"dateModified\":\"2026-04-06T01:53:31+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=66240\"},\"wordCount\":1179,\"commentCount\":3,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=66240#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2024\\\/04\\\/LaVieEstUnBistro02b-scaled.jpeg\",\"keywords\":[\"Chef Jason C. 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