Ponsaty’s Presents Culinary Art

Amuse Bouche: Carrot Squash Soup

Chef Patrick Ponsaty is working his magic and hypnotizing diners with show-stopping culinary art at his new restaurant aptly named Ponsaty’s in Rancho Santa Fe, California. We recently visited, took our seats in a lavish dining room that’s screams with style, and experienced a delightful 9-course menu that left us feeling as if we had just dined in the French Quarter in New Orleans.

Organic Veggies

Every morning Ponsaty personally visits his farmer friends and hand selects seasonal produce to be presented to diners each evening. This awe-inspiring chef makes dinner an EVENT not to be missed.

Ahi Tuna Tartare with Yuzu, Osetra Caviar, Crème Fraîche, Dill Aspic, Cucumber Mosaic and Curry Sauce

Standing alongside his father, Ponsaty started cooking when he was 11 years old where he learned to make pomme frittes as well as all the basic French fundamentals. When he turned 15, his cooking adventures began. “My father found me my first real job at a one Michelin star restaurant with Pierre Darroze working as an apprentice in Toulouse, France,” he says. “I went to culinary school in the morning and worked at night.”

Foie-Gras and Smoked Eel Napoleon with Caramelized Golden Apple and Celery Root Mousse

After moving up and working alongside some of the best chefs in France, including his mentor Didier Oudill, Ponsaty worked with Martin Berasategui at a three Michelin star restaurant in Spain. “At that time, this was one of the best restaurants in the world,” he says. “I continued to grow and worked in different areas wanting more and more knowledge.”

Filet of John Dory With Bean Broth and Cherry Tomatoes

Ponsaty’s offers something for everyone, including formal style fine dining as well as casual dining on two patios. Coming soon, Ponsaty’s will offer ‘Family Day’ where families can come with their children and enjoy wood-fired pizzas, Chef Patrick’s famous burger, and much more.

Mountain Meadow Mushroom Ravioli with Reggiano Parmesan and Port Wine Sauce

Stationed in the Ponsaty’s kitchen are four talented French chefs offering 100 years of experienced combined. “Executive Chef Alain Delahaye, Corporate Pastry Chef Bruno Albouze, and two of my thriving chefs, Michel Dillman and Joeseph Bell all assist me in the daily creations,” explains Ponsaty. “There is always something different and unique.”

24 Hour Veal Cheeks With Roasted Shallot, Candied Carrot Puree And Madeira Wine Sauce

Ponsaty uses organic, local and sustainable ingredients on his menu. Some of the local farmers Ponsaty’s sources from are Connelly Gardens, Chino Farms, Be Wise Ranch, Suzie’s Farm, Mountain Meadow Mushroom Farms Inc., Lucky Dog Ranch, his own Bandy Canyon Ranch and many more.

Baba au Rhum Maison with Passion Fruit Jus, Seasonal Fruit and Chantilly

Ponsaty sources seafood from Anderson Seafoods and Stone Crab company. Meat is sourced from West Coast Prime Meats. One of his favorite dishes coming soon to his menu is Seared Maine Scallops served with Baked Bone Marrow and Porcini Mushroom Fricassee.

Chocolate Royale Cake

Ponsaty enjoys adding modern twists to old French classics. He changes his menu with each season while adding daily specials and making changes to his tasting menus.

When he’s at home, Ponsaty enjoys cooking comfort food for his family and and friends, including braised meats and seasonal vegetables such as Poulet Basquaise and Coq au Vin. As for hobbies, Ponsaty enjoys sailing and playing Petanque outdoors.

©San Diego Food Finds, By Maria Desiderata Montana

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