The menu items look fantastic, though I am concerned it there are non-options for dessert. I applaud them for saying they cannot accommodate vegans right away. I look forward to an enjoyable time. However, the fixed menu: $150.00 per person with tax and gratis brings it shy of $200.00 a person and all the comments stated $100. I prefer ala carte when dining, sometimes the bill can even exceed the above prices. Hope to see you soon.
John Modzelewski
I think this is a good restaurant, but I felt I had to give the Google community a heads-up with a 4-star rating. This rating may only be relevant to their Spring 2024 menu. But if you’re heading there because of the Michelin Star and the local hype, just be cautious of the Spring 2024 menu. It is *very* citrus, grapefruit, and citrus peel forward. Too much so for my taste. A beautiful Paris-Brest dessert is a great thing … but with significant orange marmalade? It just didn’t work for me. The trout Maltese entree has a significant blood orange element to it. And the double 8 dairy stracciatella is a matter of personal preference. The Dungeness crab tortelloni is fantastic. To me, this dish showed just how amazing this place can be. And hey, probably will be for summer 2024 and beyond. But just double check that Spring 2024 menu before you dive in.
Atmosphere: 5
Food: 4
Service: 5
Recommended dishes: Dungeness Crab Tortelloni
Blondie
Excellent dinner, attentive service, each dish is prepared with delicate care and revisits each ingredient with great freshness. Well done!
Atmosphere: 5
Food: 5
Service: 5
lynn lupetti
Attention to detail in every aspect is rare, and quite wonderful.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Dungeness Crab Tortelloni
Barbara Rhoades
Excellent service, ambiance, and food. Pricey but worth it for a special dinner.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Dungeness Crab Tortelloni
Alex Lazovsky
Chez Noir, a restaurant deeply rooted in coastal California cuisine, describes itself as a European-inspired bistro located in Carmel-by-the-Sea.It was proudly awarded one Michelin star in 2023.Chez Noir delivers an exceptional fine dining experience with impeccable service from start to finish. The ambiance is warm and inviting, setting the stage for a truly memorable meal.We started with the Double 8 Dairy Stracciatella, which showcased fresh, creamy cheese punctuated by bright spring flavors. The only critique would be that it was very slightly over-salted. The Chilled Oysters were incredibly fresh and beautifully complemented by the carrot and chili granita.For mains, the clear standout was the Dungeness Crab Tortelloni. The pasta was exquisite, filled with sweet crab and bathed in a sherry sauce that initially seemed unusual but harmonized into absolute perfection with the fennel soffritto and wild sorrel. A truly inspired dish.The Mt. Lassen Trout was cooked ideally, though the accompanying sauce, while tasty, seemed more akin to a hollandaise and didn't pair as gracefully with the fish. The Superior Farms Lamb Rack was another highlight, with tender lamb offset by the bright artichoke and anchovy-olive jus.Chez Noir's wine list is extensive, though the by-the-glass options for reds felt a bit limited for a restaurant of this caliber.The surprise of the night was the brioche bread service. While the crust was slightly over-baked, the interior was an airy, buttery delight that we couldn't stop eating.For dessert, the Paris-Brest wowed with its delicate chocolate and pistachio flavors accented by vibrant orange. Service was attentive without being overbearing throughout.In summary, Chez Noir is a true destination for refined French cuisine made with exceptional local ingredients. With a few minor critiques aside, it delivers an overall amazing dining experience worthy of its Michelin star status.
Top shelf restaurant and enjoyed everything top to bottom. Food was phenomenal as was the service. Really great dishes which are simple yet complex at the same time. A real winner.
Atmosphere: 5
Food: 5
Service: 5
Diane Noonan
Absolutely delicious food, wonderful menu and lovely service.
Atmosphere: 5
Food: 5
Service: 5
Tom M
While Carmel has upped its dining game overall, Chez Noir is hands down the best spot in town. The service is efficient but friendly and personal. The room is amazing and the food was just phenomenal. I liked the four course option and while plenty of food, didn’t come away feeling stuffed. All dishes were top notch but the chilled oyster presentation was unique and delicious, the abalone skewers rocked and the crab tortellini was next level.Ate here in December 2023 (pre Michelin star) and while great then it has only hit its stride even more and surpassed our last visit. Booked to return later in the month and trying for the waitlist on one other evening during our month stay in Carmel. Update: We were lucky the friendly hostess was able to work her magic get us in for the third night.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Dungeness Crab Tortelloni, Monterey Bay Abalone Skewers
Hans
Accommodating, welcoming...oh, and the food is incredible!
Chez Noir provided an extraordinary dining experience, with exceptional service, meticulous attention to detail, and expertly chosen wine pairings. From flawless dish presentation to the sommelier's expertise, Chez Noir surpassed any and all expectations, making the birthday we were celebrating truly special. A must-visit for those seeking an exceptional dining affair in Carmel. We can't wait to go again!
Atmosphere: 5
Food: 5
Service: 5
K Strickland
Chez Noir offered an exceptional dining experience from front of house to the kitchen. The dining room is an intimate setting with views of the kitchen at work. My only comment would be the choice of house music. Seemed off for the setting but soon blended into the background as courses arrived. Stand out food included the salt cod salad, Dungeness pasta course, and veal. The trout course was also delicious, though the visually appealing crisp skin presentation was challenging to navigate without smashing the delicate fish below. The pig head course excellently showcased the kitchen's skills in preparation, but the delicate pork was overpowered by the paired greens and another ingredient we could not identify, leaving a bitter taste at the end of the bite. It is the only course we did not finish. Two clear stars of the evening were the abalone skewers and halibut chips offered by the kitchen at the start of the meal. We could eat those all day. On service, front of house staff were knowledgeable about wine pairings, course preparation, table food allergies. The hostess was engaging and checked in throughout the meal. A few minor issues from our perspective. It did take roughly 10 minutes from seating to a service staff greeting/taking our cocktail order. My dining partner also was not asked whether she wanted something more to drink after her cocktail glass was removed. We had to flag staff down to order a glass of wine for the pasta course. We also observed staff forcefully remove something off a napkin that was being set at the table next to us. He threw whatever it was to the floor. Why not simply replace the napkin with another? To this observer, it gave the perception that caked on food was being removed as opposed to the fuzz he said it was when asked. There have been customer comments about the 20% service charge added to the bill with the option to add a tip. I think the goal of wage equity is admirable but muddled. We had multiple front house and back of house staff service our table. A service charge for all to split would make sense. Why not integrate this cost into a higher price per person for the food courses with the customary option of a tip (which could be shared among staff). Take away the ambiguity and awkwardness at the end of a nice evening. We also suspect that under the current practice customers might feel a 20% service charge adequate and not leave an additional tip which means lost income for everyone. This has been the case reported by several high end restaurants which have since decided to remove the service charge at the request of their service staff. Food for thought. Great evening overall!Photo is of the tasty Dungeness crab pasta course.Vegetarian options: The restaurant offers vegetarian options for some courses but no vegan accommodations per the menu.Dietary restrictions: Chez Noir is vigilant about understanding customer food allergies. We had the option to provide food allergy info at the time of the reservation and were asked repeatedly by service staff. This level of care for customer health is appreciated especially in a seafood forward restaurant. We had one guest at our table with a shellfish allergy. A lovely squash pasta was offered to us as an alternative for the Dungeness crab pasta course as an example.
Atmosphere: 5
Food: 5
Service: 4
Recommended dishes: Dungeness Crab Tortelloni, Monterey Bay Abalone Skewers
Marisa
A brioche to remember?everything else on the tasting menu was just ok. Service is impeccable and michelin star worthy for sure. Restaurant is small but beautifully appointed. The outdoor patio is wonderful on a perfect evening with good weather. Now back to the food: im starting to think that what most michelin star restaurants have in common (I’ve been to a few) is the service, fun food presentation, small portions, and somewhat inventive ways to prepare food, but not necessarily memorable flavors or satisfying meals?The “experience” of it all, being forced to wait for each serving while you enjoy your wine and conversation is maybe what you’re getting out of it, and maybe we need it, to slow down! But if seriously good food is what you’re after, theres better spots in Monterey. I’d go back for cocktails only…oh and the brioche!
Atmosphere: 5
Food: 3
Service: 5
David Prasad
Incredible. I highly recommend it. Wonderful atmosphere. Great service.
Atmosphere: 5
Food: 5
Service: 5
David Peszek
Creative, cared for, and mostly well developed culinary. Friendly, caring, and attentive staff that still need a lot of training to come up to the level that this restaurant is attempting to operate at. Limited wine and bar menu for this level of operation, but in line with the size and relative newness of the restaurant. Keep going and best of luck for even greater success!
The menu items look fantastic, though I am concerned it there are non-options for dessert. I applaud them for saying they cannot accommodate vegans right away. I look forward to an enjoyable time. However, the fixed menu: $150.00 per person with tax and gratis brings it shy of $200.00 a person and all the comments stated $100. I prefer ala carte when dining, sometimes the bill can even exceed the above prices. Hope to see you soon.
I think this is a good restaurant, but I felt I had to give the Google community a heads-up with a 4-star rating. This rating may only be relevant to their Spring 2024 menu. But if you’re heading there because of the Michelin Star and the local hype, just be cautious of the Spring 2024 menu. It is *very* citrus, grapefruit, and citrus peel forward. Too much so for my taste. A beautiful Paris-Brest dessert is a great thing … but with significant orange marmalade? It just didn’t work for me. The trout Maltese entree has a significant blood orange element to it. And the double 8 dairy stracciatella is a matter of personal preference. The Dungeness crab tortelloni is fantastic. To me, this dish showed just how amazing this place can be. And hey, probably will be for summer 2024 and beyond. But just double check that Spring 2024 menu before you dive in.
Atmosphere: 5
Food: 4
Service: 5
Recommended dishes: Dungeness Crab Tortelloni
Excellent dinner, attentive service, each dish is prepared with delicate care and revisits each ingredient with great freshness. Well done!
Atmosphere: 5
Food: 5
Service: 5
Attention to detail in every aspect is rare, and quite wonderful.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Dungeness Crab Tortelloni
Excellent service, ambiance, and food. Pricey but worth it for a special dinner.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Dungeness Crab Tortelloni
Chez Noir, a restaurant deeply rooted in coastal California cuisine, describes itself as a European-inspired bistro located in Carmel-by-the-Sea.It was proudly awarded one Michelin star in 2023.Chez Noir delivers an exceptional fine dining experience with impeccable service from start to finish. The ambiance is warm and inviting, setting the stage for a truly memorable meal.We started with the Double 8 Dairy Stracciatella, which showcased fresh, creamy cheese punctuated by bright spring flavors. The only critique would be that it was very slightly over-salted. The Chilled Oysters were incredibly fresh and beautifully complemented by the carrot and chili granita.For mains, the clear standout was the Dungeness Crab Tortelloni. The pasta was exquisite, filled with sweet crab and bathed in a sherry sauce that initially seemed unusual but harmonized into absolute perfection with the fennel soffritto and wild sorrel. A truly inspired dish.The Mt. Lassen Trout was cooked ideally, though the accompanying sauce, while tasty, seemed more akin to a hollandaise and didn't pair as gracefully with the fish. The Superior Farms Lamb Rack was another highlight, with tender lamb offset by the bright artichoke and anchovy-olive jus.Chez Noir's wine list is extensive, though the by-the-glass options for reds felt a bit limited for a restaurant of this caliber.The surprise of the night was the brioche bread service. While the crust was slightly over-baked, the interior was an airy, buttery delight that we couldn't stop eating.For dessert, the Paris-Brest wowed with its delicate chocolate and pistachio flavors accented by vibrant orange. Service was attentive without being overbearing throughout.In summary, Chez Noir is a true destination for refined French cuisine made with exceptional local ingredients. With a few minor critiques aside, it delivers an overall amazing dining experience worthy of its Michelin star status.
Atmosphere: 5
Food: 4
Service: 5
Recommended dishes: Dungeness Crab Tortelloni, Caviar, Smoked Albacore and Citrus Tartine
Top shelf restaurant and enjoyed everything top to bottom. Food was phenomenal as was the service. Really great dishes which are simple yet complex at the same time. A real winner.
Atmosphere: 5
Food: 5
Service: 5
Absolutely delicious food, wonderful menu and lovely service.
Atmosphere: 5
Food: 5
Service: 5
While Carmel has upped its dining game overall, Chez Noir is hands down the best spot in town. The service is efficient but friendly and personal. The room is amazing and the food was just phenomenal. I liked the four course option and while plenty of food, didn’t come away feeling stuffed. All dishes were top notch but the chilled oyster presentation was unique and delicious, the abalone skewers rocked and the crab tortellini was next level.Ate here in December 2023 (pre Michelin star) and while great then it has only hit its stride even more and surpassed our last visit. Booked to return later in the month and trying for the waitlist on one other evening during our month stay in Carmel. Update: We were lucky the friendly hostess was able to work her magic get us in for the third night.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Dungeness Crab Tortelloni, Monterey Bay Abalone Skewers
Accommodating, welcoming...oh, and the food is incredible!
Atmosphere: 5
Food: 5
Service: 5
Restaurantji Recommends
Chez Noir provided an extraordinary dining experience, with exceptional service, meticulous attention to detail, and expertly chosen wine pairings. From flawless dish presentation to the sommelier's expertise, Chez Noir surpassed any and all expectations, making the birthday we were celebrating truly special. A must-visit for those seeking an exceptional dining affair in Carmel. We can't wait to go again!
Atmosphere: 5
Food: 5
Service: 5
Chez Noir offered an exceptional dining experience from front of house to the kitchen. The dining room is an intimate setting with views of the kitchen at work. My only comment would be the choice of house music. Seemed off for the setting but soon blended into the background as courses arrived. Stand out food included the salt cod salad, Dungeness pasta course, and veal. The trout course was also delicious, though the visually appealing crisp skin presentation was challenging to navigate without smashing the delicate fish below. The pig head course excellently showcased the kitchen's skills in preparation, but the delicate pork was overpowered by the paired greens and another ingredient we could not identify, leaving a bitter taste at the end of the bite. It is the only course we did not finish. Two clear stars of the evening were the abalone skewers and halibut chips offered by the kitchen at the start of the meal. We could eat those all day. On service, front of house staff were knowledgeable about wine pairings, course preparation, table food allergies. The hostess was engaging and checked in throughout the meal. A few minor issues from our perspective. It did take roughly 10 minutes from seating to a service staff greeting/taking our cocktail order. My dining partner also was not asked whether she wanted something more to drink after her cocktail glass was removed. We had to flag staff down to order a glass of wine for the pasta course. We also observed staff forcefully remove something off a napkin that was being set at the table next to us. He threw whatever it was to the floor. Why not simply replace the napkin with another? To this observer, it gave the perception that caked on food was being removed as opposed to the fuzz he said it was when asked. There have been customer comments about the 20% service charge added to the bill with the option to add a tip. I think the goal of wage equity is admirable but muddled. We had multiple front house and back of house staff service our table. A service charge for all to split would make sense. Why not integrate this cost into a higher price per person for the food courses with the customary option of a tip (which could be shared among staff). Take away the ambiguity and awkwardness at the end of a nice evening. We also suspect that under the current practice customers might feel a 20% service charge adequate and not leave an additional tip which means lost income for everyone. This has been the case reported by several high end restaurants which have since decided to remove the service charge at the request of their service staff. Food for thought. Great evening overall!Photo is of the tasty Dungeness crab pasta course.Vegetarian options: The restaurant offers vegetarian options for some courses but no vegan accommodations per the menu.Dietary restrictions: Chez Noir is vigilant about understanding customer food allergies. We had the option to provide food allergy info at the time of the reservation and were asked repeatedly by service staff. This level of care for customer health is appreciated especially in a seafood forward restaurant. We had one guest at our table with a shellfish allergy. A lovely squash pasta was offered to us as an alternative for the Dungeness crab pasta course as an example.
Atmosphere: 5
Food: 5
Service: 4
Recommended dishes: Dungeness Crab Tortelloni, Monterey Bay Abalone Skewers
A brioche to remember?everything else on the tasting menu was just ok. Service is impeccable and michelin star worthy for sure. Restaurant is small but beautifully appointed. The outdoor patio is wonderful on a perfect evening with good weather. Now back to the food: im starting to think that what most michelin star restaurants have in common (I’ve been to a few) is the service, fun food presentation, small portions, and somewhat inventive ways to prepare food, but not necessarily memorable flavors or satisfying meals?The “experience” of it all, being forced to wait for each serving while you enjoy your wine and conversation is maybe what you’re getting out of it, and maybe we need it, to slow down! But if seriously good food is what you’re after, theres better spots in Monterey. I’d go back for cocktails only…oh and the brioche!
Atmosphere: 5
Food: 3
Service: 5
Incredible. I highly recommend it. Wonderful atmosphere. Great service.
Atmosphere: 5
Food: 5
Service: 5
Creative, cared for, and mostly well developed culinary. Friendly, caring, and attentive staff that still need a lot of training to come up to the level that this restaurant is attempting to operate at. Limited wine and bar menu for this level of operation, but in line with the size and relative newness of the restaurant. Keep going and best of luck for even greater success!
Atmosphere: 5
Food: 5
Service: 4