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Waiting for Gateau

When Robert Tournier opened his first Le Central in Santa Monica in 1978, the likes of Jane Fonda were beating down the doors to get at his affordable provincial French food. The place was so successful, Tournier says, that he envisioned popping into each major city in the country to open a Le Central, sell it and then move on to the next city. Toward that end, he sold the Santa Monica location and moved to Denver in 1981 during the boom to establish Le Central number two. "I said, 'I'll be here for three years, and then I'll move on,'" Tournier says.

Fifteen years later, he's still here.
Credit his family, his love for Colorado and the fact that this Le Central is doing so well with making Tournier stick around. "You reach a point where you realize you can't just keep packing up and moving around, especially when you have a family," he says. "When I was younger, I could get away with that." And he certainly did.

Tournier grew up in the Mediterranean seaport of Toulon. In 1968, at the age of seventeen, he left France for Washington, D.C., where he immediately started working in kitchens. "At that time, when you were French, that's what everyone said you should do," he recalls. "I worked my way up through the ranks in several restaurants there." A chance visit to California in 1976 left him amazed at the prices restaurants there were charging for French food, so he decided to provide an alternative. "I said, 'My God, maybe I should do something here, and that's when the idea of Le Central came about," Tournier says. "I knew I couldn't do fancy, but I can do a good coq au vin, and I can do it for a reasonable price."

And the natives ate it up. "I look back at that restaurant in Saint Monique, and I hit myself on the head and ask, 'What were you thinking, leaving?'" he says. "I was ahead of my time with that place, and it was a wonderful setup. I'd probably be making a killing now."

Not that he's doing too badly with his current situation. Le Central is packed at weekday lunches and weekend dinners, not to mention during its well-regarded (especially by me) Sunday brunch, and it even comes close to filling during weeknight dinners. But as often happens when a restaurant is constantly humming, production is starting to suffer.

That's a problem of which Tournier is well aware. "I'm not making excuses," he says, "but we have experienced a recent surge in business that has put quite a strain on the kitchen. I thought we were at least doing okay, but then I have gotten a few calls like yours that indicate we have some problems." He maintains that many of the complications are caused by the daily menu changes--Le Central offers a small, unchanging roster of signature dishes, a host of regular lunch specials and a "cafe" dinner menu du jour written on blackboards--and because he gives the people he has cooking for him "too many freedoms." That translates into overly ambitious dishes and a lack of attention to detail, he says. "If I were by myself, we wouldn't have food going out not perfect. But then, if I were by myself, people would be waiting a week to get their food."

The wait these days is considerably less than a week, but sometimes it feels like it comes close. A recent dinner there that should have lasted an hour and a half took more than two--there was way too much time between courses. Tournier says he wants to be known for "casual" service, but there's casual and then there's somnambulant. Water glasses were never refilled, empty plates outstayed their welcome, and when we had questions, it took several tries before a busboy secured our answers.

But for every hindrance to our meal, there was an impressive dish to balance things out. For example, a lengthy wait for appetizers was rewarded by a trio of excellent country-style pates ($5.95) served with toast points, cornichons and a tart mustard that complemented the coarsely textured, mildly flavored meats. And I'd stick around for any amount of time to get at the rich feuillete d'escargots ($5.95), six snails wrapped in a puff pastry shaped like a calzone; when our forks pierced the dough, a luscious mixture of Brie and bleu cheeses oozed out. Those sauces were augmented by three more that striped the plate beneath the pastry--a marinara, a red-pepper coulis and a sharp, creamy peppercorn. The aubergine ($4.95) starter was also worth waiting for. Soft eggplant slices had been wrapped around seasoned cream cheese and smothered in the aromatic marinara--a combination so good that we almost overlooked the blackened bottom layer.

In general, overcooking seems to be Le Central's main production problem. Someone had failed to notice that the lobster bisque that came with the eatery's ongoing lobster deal had reduced itself to glue in the stockpot; since I'd tried it before, I knew it wasn't supposed to be a brownish color, and one taste confirmed that the bottom had burned and sent acrid flavors throughout the rest of the soup. The waitress never returned to check on the soup course, so we flagged a busboy and sent it back. Meanwhile, we concentrated on the exemplary soupe a l'oignon, which Tournier makes using a white stock of veal bones that haven't been browned in the oven. The resulting broth had a cleaner taste and a slight gelatinous quality that made this version of French onion soup more authentic than most in town. A slice of Le Central's fresh, made-on-the-premises French bread served as a barrier between the liquid and the melted Swiss cheese, an unerring combination.

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