Escape to La Bastide, a culinary gem in North Salem where French countryside charm meets modern elegance, serving up extraordinary dishes and impeccable service.
"From our very first bite—a small bread cube of “french toast” topped with a mushroom coulis—La Bastide by Andrea Calstier blew past our expectations. If you’re looking to feel like you were airlifted to the south of France for a first class date night, this is the spot. La Bastide opened in February 2024, in the same farmhouse location as the much-loved Cenadou. It occupies the lower level of the property, and offers multi-course tasting menus at luxury price points. In return, you get waves of seasonal, seafood-focused dishes you’ll likely talk about for days, like a charcoal sea bass served on a personal-size ceramic grill with a sake and clam sauce. The husband and wife team (who moved from NYC to run both restaurants onsite) have peppered in little touches that make the space feel cozy despite the formal setting, like leather wrapped tables and chairs oriented to face the wooded outdoor property. We think you can skip the cheese course, but save room for the desserts, which are the perfect finale to a night of modern fine dining. photo credit: Max Burkhalter" - Mike Wasserman
"With seatings from 5 to 8 p.m., this upstate restaurant from husband-wife team, chef Andrea Calstier and manager Elena Oliver features a tasting menu that starts at $175 for four courses or $225 for the full tasting." - Eater Staff
"A French farmhouse restaurant in Westchester offering a tasting menu with dishes like grilled gem lettuce with poached celtuce and squab with rosemary and fig leaf." - MICHELIN Guide
"A restaurant in North Salem that has landed one Michelin star." - Melissa McCart
"Head to this modern farmhouse in Westchester where a soothing design perfectly complements sweeping views of the pastoral landscape. Husband and wife duo Chef Andrea Calstier and General Manager Elena Oliver are at ease in their intimate dining room, a space fit with only a few tables and perfectly calibrated for the tasting to come. The menu draws on their upbringing in the south of France. A simple-sounding salad is so much more with grilled gem lettuce paired with poached celtuce, cured egg yolk, and an olive oil sabayon. Squab with rosemary and fig leaf is as accomplished as grilled black sea bass with artichokes and razor clams. Dessert is a particular strength, and the combination of chocolate with goat cheese is a thrilling finale." - Michelin Inspector
