If you were to find yourself in the lovely municipality of Oak Bay and were wondering where does one go for a classic, simple yet elegant night out; then I would tell you to look no further than Chez Michel, a tiny boîte of an eatery located on Oak Bay Avenue.
We had decided to go out at the last minute on a Sunday evening. This being the last night of Dine Around we anticipated this being a problem but we’re delighted that Chef Michel could accommodate us and we were able to get a table an hour after we called. When we arrived, the restaurant was a quarter full, but filling up as we enjoyed our dinner. White linen tablecloths combined with the soft light of candles sets a serene mood from the moment you walk in the door. Everyone looks comfortable and happy, a good sign in any restaurant. As we were seated, I couldn’t help but notice the presence of Chef Michel Fort, the owner/operator of this lovely French bistro, chatting to diners, making everyone feel at home, only to disappear when it was time to make dinners.
Our $35 Dine Around menu consisted of a choice of two appetizers, two mains, and two deserts. To start, we had the Caesar salad and the Escargot. The Caesar salad was nothing to complain about nor was it anything to write home about, (although the croutons were, crispy, flavorful, and extra yummy!). The Escargot came in a deliciously garlic herbed butter, bursting with texture and flavor. Both appys came with the standard bread and butter, the second batch of bread being much better than the first. We decided to take our chances and go with one of the VQA suggested pairings for the whole meal and ordered a bottle of the Sandhill Barbara. Chef Michel came over with our wine and decanted it for us at the table, a lovely personal touch. As our wine breathed and gently blossomed, we awaited our main courses, so far thoroughly enjoying our experience.
If you are anything like me, you spend a better portion of your dining life looking for the perfect steak. Well, it has been found. Cooked to absolute perfection, the Filet Mignon, slightly rare with a delicate béarnaise sauce, was out of this world. I can honestly say I have never had a better steak that I can remember. My dining partner on my right concurred. We barely even needed the steak knives to get into this exquisitely tender piece of meat. Our third dining partner thoroughly enjoyed her Coquilles St. Jacques. Deliciously plump scallops nestled in a creamy sauce with just the slightest savory hint of cheese. Needless to say, our meals were phenomenal: classic, simple and cooked to perfection—everything a testament to the skills of chef Michel Fort.
Not that it ended there my friends, not in the least. Dessert came next. I had the delicate crepe soufflé with the ever so gentle flavor of Grand Marnier—sweet and simple, like dessert should be. The Crème Brulee was perfect as well. Chez Michel: a perfect night out, no matter how you look at it.
—Secret Diner
1871 Oak Bay Avenue, (250) 598-2015
