Situated in the Berkeley hills at the historic Claremont Hotel is the modern French brasserie, Antoinette. Led by Chef Justin Mauz, and in association with Dominique Crenn and Crenn Dining Group, Antoinette is currently open for dinner service and will soon be expand to breakfast, lunch and dinner.
While the brasserie will be part of the hotel property, Crenn insists that the brasserie will not just blend into the property’s background, but will be a go-to destination in itself. In a recent renovation to the100-year-old hotel, the new owners,Fairmont Hotels and Resorts, upgraded all of the amenities including therestaurants. Crenn will curate the restaurant (in the former Paragon space) on the property, meaning that although it will be operated by the hotel, it will be her vision from start to finish— that includes hiring the chef and team to execute that vision and working closely with them along the way as a consultant. And in keeping with her vision, the name Antoinette is a tribute to the strong women of France as well as a nod to the luxury-loving French queen, Marie Antoinette.
The concept istrue to the French brasserie style withcasual, butelegant creations. The food will be kept seasonal and fresh and with an emphasis on seafood and vegetable dishes. Locally sourced meat and baked goods will be used where possible.Many dishes will be designed to share, like a whole roasted fish or côte de boeufwith a wide variety of options for sides. Petit Crenn wine director Courtney Humiston will consult on the beverages, which will be composed of French and California wines, heavy on the Champagne; cocktails will skew classic.
Find out more about Dominique Crenn’s culinary career
The Claremont Hotel Club & Spa
41 Tunnel Rd