Chez Guy ‘s chef/owner Guy Minet is a familiar chef to
Neapolitans, as he ran the successful French American Bistro (FAB) for years on
Immokalee Road. Parking is ample.
When you enter, Chef Guy will generally come to greet you
with a smile and a “Bonjour!” The setting is little changed from the previous
Coastal Peruvian Restaurant occupying this site, with clean lines in an open
dining room, accented by a few paintings, cobalt blue water glasses and white
linen tablecloths.
Yessy, our server, quickly came to the table with cold
water, fresh baked bread, spreadably cool butter and olive tapenade. She was
very helpful, and her suggestions were spot on for what we sought. There’s a small selection of wines by the
glass for $10-12/glass, and a variety of wines by the bottle.
We shared the scallops Parisienne appetizer ($14). The
lightly crisped white sauce-typically with white wine, milk, bread crumbs, Swiss cheese and mushrooms is “heavenly,” and the translucent sweet scallops
and shrimp, topped with a crescent of puff pastry, are delectable. Recommended.
Lane snapper ($32) is
a must have fish, and Chef Guy’s Provençal preparation is a piscine delight. White wine and fish broth, red , and yellow cherry
tomatoes, capers, olives, shallots, and herbs. Melt in one’s mouth perfection.
Highly recommended.
The half roasted duck l’orange is a French classic, lovingly
prepared with candied orange rind, Grand Marnier liquor, piped mashed
fingerling potatoes and a side of crisp green beans. Crisp, non-fatty skin, flesh cooked medium-it’s more
than enough for some folks to eat. Recommended.
Other entrées include Black Grouper Madagascar, rosemary roasted
chicken, duck confit, hanger tender steak a la bordelaise, veal tenderloin, salmon,
and filet mignon au poivre. I’ve got my eye on the cassoulet for the next
visit.
We didn’t have room for dessert!
Chef Guy’s culinary talents just get better and better. Our
meal was leisurely served, extra sliced baguette bread was brought, and service
was attentive. My only “complaint” was that we were told in advance that a mere
15% tip was placed on the bill, based on the “original” price of the two
entrees- I felt that at least a 20% tip was in order, and added cash to the
check to show my delight.
5447 Airport Road North, Naples, FL., 239-431-5824, https://www.chezguynaples.com/
Closed Sunday and Monday, with lunch and dinner on
Tuesday-Saturday.
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