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Roland Passot
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San Francisco
La Folie
2316 Polk Street
San Francisco, CA 94109United States
(415) 776-5577
La Folie is a French restaurant located in Russian Hill of San Francisco. Chef Roland Passot, with his wife Jamie opened La Folie in March of 1988. He combines the freshest ingredients in exotic combinations. Each plate leaves the kitchen resembling art—a canvas of color and design that tastes even better than it looks. La Folie continues to be rated as one of the top restaurants, receiving a star from the Michelin Guide, 4 stars from the San Francisco Chronicle and 4 stars from San Francisco Magazine.
Chef Roland Passot began his culinary career at the tender age of fifteen in France's gastronomic capital of Lyon. Traditionally trained by some of the most famous chef's in France, he began as an apprentice before working his way up to the position of Sous-chef under Chef Paul Lacombe.
At age 20, Passot spent four year in Chicago. In 1981, he became the opening chef at French Room, Passot received national accolades and prepared dinners for celebrities and royalty from all around the world including Prince Charles and Bob Hope. Following his heart to San Francisco, Passot became the chef at Chez Michel, but it was not meant to be; the restaurant closed soon after he arrived.
Instead of looking for just another place to work Passot, with his wife Jamie opened La Folie in March of 1988. Through his rigorous French training and several positions in the Midwest, Southwest and in San Francisco, Passot had developed his personal style of cooking, in which he showcases at La Folie.
“One Star Award,” 2009
—The Michelin Guide
“Four Stars,” 2009
—San Francisco Chronicle
“Best French Restaurant,” 2009
—7x7 magazine
“Best French Restaurant,” 2009
—San Francisco Weekly
“Top 100 Bay Area Restaurants,” 2008
—San Francisco Chronicle
“Mobil Four Star Award”
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Menu
Print
Amuse Bouche
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Foie Gras Soup
Truffled Crackers and Seared Foie Gras and Glazed Baby Turnips
Conundrum “Proprietary Blend”, California 2010
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Seared Diver Scallop
on Carrot and Pea Ragout with a Pancetta and Chanterelle Broth
Rully “Clos La Folie”, Burgundy 2008
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Pan Seared Creekstone Beef Tenderloin
Bearnaise Croquette, Bone Marrow Custard
or Kobe Wagyu *60.00 supplement
Sommelier’s Nightly Selection
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Moon Flower
This sheep’s milk cheese has a creamy smooth texture with a slight caramel and pungent flavor
Served with Walnut Bread and Honeycomb
Domaine St. Just “Les Perrieres” Saumur Blanc 2009
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Vanilla Crème Brulée Brownie
Blackberry Ice Cream, Raspberry “Caviar”
Chateau De La Peyrade, Muscat de Frontignan 2010
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Petit Fours
$95 per person
Wine Pairing Available - $65
*Vegetarian Menu available upon request
Soups & Salads
Chilled Pea Soup with Sweet Onion Sorbet, Bacon Bites, Lobster, Brioche Crouton
Roasted Butternut Squash Soup with Spiced Marshmallow, Crispy Sweetbreads
Triple T Ranch Tempura Duck Egg, on Sweetbreads Pancake, Frangelico Almond Pesto, Wild Mushroom Salad, Truffle Vinaigrette
Baby Heirloom Beets Salad, Robiola Tres Latti Mousse, Banyuls Vinaigrette
Crab Salad, on Cauliflower Panna Cotta, Yellow Curry Tuile, Curried Spiced Crab Vinaigrette
Appetizers
Sautéed Burgundy Snails, in Pernod Lemon Butter, Parsley, Bone Marrow Gratin
“Tasting of Passot Roe”, Sea of Cortez Diver Scallop Ceviche, Hiramasa Yellowtail Sashimi, and Kusshi Oyster
Frog Legs “Bernard Loiseau”, Garlic Puree and Parsley Coulis
Goat Cheese Tatin, with Roasted Eggplant, Artichokes, Tomato Confit, Portobello Mushroom, and Sauce Vièrge
Hudson Valley Foie Gras Torchon, with Smoked Apple Barbeque Glazed Squab, Fig Chutney
Warm Pig Feet, Sweetbread and Lobster Terrine, on a Lentil Salad with Bacon and Hazelnut Vinaigrette
Seared Hudson Valley Foie Gras with Caramelized Fuji Apple and Spiced Apple Consommé * 10.00 supplement
Fish & Shellfish
Seared Diver Scallops, on Carrot and Pea Ragout with a Pancetta and Chanterelle Broth
Butter Poached Lobster, on English Pea Ravioli with Truffle Beurre Fondue, and Marcona Almond Salad
Lobster and Mushroom Risotto, with Leeks and Lobster Broth
Pan Seared Wild Black Cod, with Provençale Vegetables, Tempura Lobster Stuffed Squash Blossoms, Lobster Uni Broth
Poultry & Meat
Trio of Rabbit (Loin, Rack and Braised Leg) with Baby Vegetables, Roasted Garlic, Natural Jus
Liberty Farm Duck Breast, Smoked Duck Tongue, Calvados Apple-Pomegranate Sauce
Rôti of Quail and Squab, stuffed with Mushrooms, Wrapped in Crispy Potato Strings, Truffled Jus
Roasted Emigh Farms Lamb Rack, with Butter Beans, Chorizo and Lamb Tongue, Taggiasca Olive Lamb Jus
“Le Boeuf”, Creekstone Beef Tenderloin, Braised Beef Short Rib, and Burger Rossini with Sauce Bordelaise
* 20.00 supplement
Dessert & Cheese
Selection of Artisan Cheeses
Huckleberry Baked Alaska, Huckleberry-Crème Fraiche Ice Cream, Lemon Biscuit, Huckleberry Panna Cotta
Vanilla Crème Brulée Brownie, Blackberry Ice Cream, Raspberry “Caviar”
Peanut Butter Opera Cake, Chocolate-Peanut Butter and Caramel Mousses, Curry Ice Cream
Warm Edam Cheese Soufflé, with Fromage Blanc Sorbet, Crispy Bacon, White Sesame Tuile
Seasonal Sorbets, Pear Sorbet and Hibiscus Granite, Passion Fruit Sorbet Cannoli, Mixed Berries Sorbet
“The Sunset” Warm Bittersweet Chocolate Fondant, with Chocolate Ganache, Crème Anglaise, Brandied Dried Fruits
Chevre Cheese Cake, Miso Cookie, Roasted Black Mission Figs, Black Pepper Ice Cream
3 course menu $75 4 course menu $85 5 course menu $95
Dessert & Cheese
Selection of Artisan Cheeses
Huckleberry Baked Alaska, Huckleberry-Crème Fraiche Ice Cream, Lemon Biscuit, Huckleberry Panna Cotta
Vanilla Crème Brulée Brownie, Blackberry Ice Cream, Raspberry “Caviar”
Peanut Butter Opera Cake, Chocolate-Peanut Butter and Caramel Mousses, Curry Ice Cream
Warm Edam Cheese Soufflé, with Fromage Blanc Sorbet, Crispy Bacon, White Sesame Tuile
Seasonal Sorbets, Pear Sorbet and Hibiscus Granite, Passion Fruit Sorbet Cannoli, Mixed Berries Sorbet
“The Sunset” Warm Bittersweet Chocolate Fondant, with Chocolate Ganache, Crème Anglaise, Brandied Dried Fruits
Chevre Cheese Cake, Miso Cookie, Roasted Black Mission Figs, Black Pepper Ice Cream
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