“ We have what people use the term ‘ foodies ’ these days ( to describe ),” said Wells . “ Those individuals are very familiar with the types of food that we ’ re offering .”
On the other hand , there are people who find the menu more “ intimidating ,” as the chefs acknowledge — though they note that it ’ s really not that scary once you consider what they ’ re really doing .
“ There ’ s a lot of terminology that they ’ re unaware of or that they don ’ t know — Bordelaise sauce , en papillote ( which refers to a method of cooking involving baking in a folded pouch ) — just different words that we use frequently that the general public wouldn ’ t know ,” said Wells . “ In that case , I can see where someone might be a little intimidated , but most of the cooking techniques we use and a lot of the foods that we ’ re offering are foods that people have had , they ’ ve just not had it presented in this form or fashion .
“ Mashed potatoes are mashed potatoes ,” he added . “ We put Boursin cheese in it , and chives . It just elevates it a little bit . The filet that we serve is USDA Prime . Most people have Choice . So it ’ s the best you ’ re going to get .”
And while it may seem fancy , Nazario notes that they prefer to let the entree itself be the star .
“ That ( Prime ) filet , that ’ s just topped with maître d butter , which is a compound butter , a flavored butter ,” he said . “ So that ’ s it . There ’ s not like all these sauces involved . So a lot of the stuff that we have is just prepared and presented honestly and simply because we want to highlight that product .”
Another potential source of intimidation is price , but Nazario notes that the numbers aren ’ t much different from what you see in other regional restaurants — “ even around town , or even if you get closer to this style of restaurant in Lexington , we ’ re way below them ” — and that there ’ s something affordable for every guest .
WINDOW FASHIONS + MORE
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• Custom textile workroom Bedding , drapery , top treatments and upholstery
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ROZELLA ROBERTS OWNER / FOUNDER Cell : ( 606 ) 451-2281 rozellaroberts @ windstream . net
JACINDA FOSTER OWNER / DESIGNER Cell : ( 704 ) 813-3382 jacindagfoster @ gmail . com
Chefs Eduardo Nazario and Michael Wells opened The Chalet earlier this year . Photo by Christopher Harris
430 OGDEN ST SOMERSET , KY 42501
September 2022 SEKY - Life in Southeast Kentucky • 27