La Bastide by Andrea Calstier

“I surprised my husband with dinner at La Bastide for his 40th birthday, and it truly exceeded every expectation. It was our first Michelin-starred restaurant, and from start to finish, the entire evening felt incredibly special. The food was absolutely outstanding—creative, beautifully prepared, and full of flavor. The staff were warm, attentive, and made us feel so well taken care of. The cheeseboard was a huge highlight for my husband and one of the best parts of the night. We can’t recommend La Bastide highly enough.”

“A wonderfully creative and delicious menu for this great out of the way Michelin Star. We did the 1hr+ drive and were very pleased by the beautiful location and excellent service. La Bastide and their upstair restaurant are perfect for 2 different kind of dining vibes that I would consider a revisit for. Their fishes and sauces were absolute standouts alongside an amazingly roasted duck and fun desserts.”

“Grown especially fond of isolated, hyper-seasonal fine-dining spots in rural settings over the past year. Chef Calstier originally drew inspiration from southern France when he opened, and while North Salem isn’t exactly a postcard backdrop, the restaurant still felt intimate and romantic. Ingredient-wise, there wasn’t a whole lot of narrative to unpack. It’s winter, and at this price point it’s probably hard to justify a menu built largely around hearty comfort dishes (which is usually the reality of a cold-season tasting menu). Still, the overall composition was solid, and several elements throughout the courses worked particularly well. Bouillabaisse - The prawn head flavor was worked directly into the broth, which gave the stew a deep aroma without overwhelming the flavors. Black bass, ebi prawn, uni, and mussels were gently poached, and each ingredient retained its natural character. The mussel was borderline too seafood-y, but I personally enjoyed it even more that way. Venison - Cooked almost like a beef filet mignon. Farm-raised, so there was no gamey aroma and none of the dryness. Might be the best venison steak I’ve ever had. Cheese Cart - Not the usual, choose whatever you want from a boatload of cheese piled up on a cart, but a curated selection of six cheeses, three choices per person. My favorites were the makgeolli-washed aged cheese and Chef Calstier’s favorite 36-month aged comté. The former had a subtle fizz and creamy finish from the rice wine, which created a layered, savory profile that lingered so nicely. Could be one of my all-time favorite cheeses (Murray’s cheese) Andoa Noa Grand Cru Chocolate - Chef Calstier’s signature dessert. Didn’t know a goat cheese base would pair so well with hot chocolate foam, but it worked. The cheese at the bottom anchored the dessert and softened the bitterness of the chocolate, and kept everything balanced through the finish.”

“An excellent dining experience worthy of its Michelin star and hopefully more to come. Having planned a trip to come to the area for Blue Hill two Michelin star restaurant but was unable to get a reservation. So instead I found La Bastide and cen dou which was there more casual restaurant which was also great. The overall service and dining experience at La Bastide was top notch and on par with other two and three Michelin star restaurants we’ve been to. Will definitely be tracking back to dine here.”

“The outdoor patio was beautiful and it was nice to have tea and the beginning bites out there. The white asparagus course and strawberry dessert course were my favorites. Along with the cheese course. A wide variety of cheeses from which you can choose from or have the waiter pick for you. The first couple of dishes did take a noticeable amount of time to come out but enjoyable experience nonetheless”