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Philippe Jeanty
Wine Country Casual
American Express
Not Accepted
Terrace/Patio Dining
Valet Parking
Handicap Accessible
Non-Smoking in Restaurant
Private Parties

8:00 PM-2:00 AM

Happy Hour

$1 Oysters


3:30 pm-6:30 pm

Live Music




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Napa Valley

Bistro Jeanty


M - Th 10AM - 1AM
F - Sa 9AM - 3AM
Su 9AM - 10PM




6510 Washington St.
Yountville, CA 94599
United States

(707) 944-0103


In everyday French life it is the Bistro that is woven into the daily pattern of meals and celebrations. The warm interior is a reflection of the casual elegance you find in every meal. Classic dishes such as Mussels au Vin Rouge, Cassoulet or, Philippe’s famed Tomato Soup make you feel as if you have traveled to France. All of us at Bistro Jeanty invite you to come and share in the excitement of dining.

Philippe Jeanty was born in the Champagne region of France and came to the Napa Valley in 1977 to open the restaurant at Domaine Chandon.  It was here that Philippe developed his personal style of world-class cuisine. In 1987 Philippe began to look for a new challenge. He decided to create a bistro where he could recreate all those favorite foods of his childhood. Philippe opened the doors of Bistro Jeanty in Yountville in 1998.  It was received by patrons from all over as a true French bistro. Bistro Jeanty was chosen "Best New Restaurant in the Bay Area 1998" and was one of the four nominees For "Best New Restaurant America 1998" by The James Beard Foundation. To know Philippe you must come and eat in one of his restaurants and share in the excitement of dining.


“One Star Award,” 2009

—The Michelin Guide


“One Star Award,” 2008

—The Michelin Guide


“One Star Award,”  2007

—The Michelin Guide


“Best New Restaurant Bay Area,” 1998


Nominated “Best New Restaurant,” 1998 — James Beard Foundation


“Michelin Star Winner” for 3 years


Bistro Jeanty

Cream of Tomato Soup in Puff Pastry Serves 6

1/2 Cup butter, unsalted
1/2 lb. Yellow onions, sliced
6 ea. Garlic cloves
1 ea. Bay leaf
1/2 Tbsp. Whole black peppercorns
1 tsp. Dried thyme leaves
1/4 cup tomato paste
2 1/2 lbs. tomatoes-ripe, cored, and quartered
1 cup Water (no more-use only if tomatoes are not ripe and juicy)
4 Cups Heavy cream
2-4 Tbsp. Butter
salt to taste
1/2 tsp. Ground white pepper
1 lb. Puff pastry-or store bought sheets
1 ea. Egg- beaten with 1 Tbl. of water


Melt the 1⁄2 cup butter in a large stockpot over medium-low heat. Add the onions, garlic, thyme, bay leaf and peppercorns; cover and cook for about 5 minutes. Do not let the onions color. Add tomato paste and lightly “toast” the tomato paste to cook out the raw flavor the add tomatoes, and water if needed. Simmer over low heat for 30-40 minutes, until the tomatoes and onions are very soft and broken down. Puree by passing through a food mill. A food mill works best however you may use a blender in batches or a handheld immersion blender until finished, the strain. Return the soup o the pot. Add the cream, salt, white pepper and remaining butter to taste. Bring soup to a simmer the remove from heat. Allow the soup to cool for two hours or overnight - in the refrigerator.

Divide the soup among six 8-ounce soup cups or bowls. Roll out the puff pastry to 1/4 inch. Cut into 6 rounds slightly larger than your cups. Paint the dough with the egg wash and turn the circles, egg wash side down, over the tops of the cups, pulling lightly on the sides to make the dough somewhat tight like a drum. Try not to allow the dough to touch the soup. These may be made up to 24 hours in advance and covered with plastic in the refrigerator.

Preheat oven to 450 degrees.

Lightly paint the top of the dough rounds with egg wash with out pushing the dough down. Bake for 10-15 minutes, until the dough is golden brown. Do not open the oven in the first several minutes of cooking as the dough may fall. Serve immediately.


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