The Best New Restaurant in Temecula is Michelin-Star Worthy

The Owner

Almost as impressive as the cuisine itself is the young owner Regan Schneider. As the youngest restaurateur and winemaker in Temecula, this vineyard owner has created an exceptional restaurant most unconventionally. Instead of a traditional tasting room, Regan showcases her exceptional Matin Dubois wines alongside delicious cuisine.

The Vibe

Almost as impressive as the cuisine and wines, is the interior design. Not only is Regan a talented winemaker, but she also designed the restaurant herself, calling it “funky French”. I would call the decor an eclectic mix of French Cottage Chic with many of the restaurants’ statement pieces coming from Regan’s home. Throughout the restaurant are elegant mauve and muted color tones mixed with vintage furniture and eccentric art pieces.

The Cuisine

Executive chef Christopher Gimeno brought his creativity to Corbeaux Wine and Tea House, creating a menu that infuses French cuisine with traditional Asian flavors. In an interesting turn of events, Chef Christopher originally applied to be a server at the restaurant and was ready to give up his culinary career for a more streamlined office job. Instead, after learning of his talents, Regan convinced him to be her executive chef, allowing him to truly utilize his talents in the kitchen.

The Caviar Tasting

A visit to Corbeaux Wine & Tea House would not be complete without their caviar tasting. A thick, heavy marble slab was elegantly presented with a selection of smoked trout roe, Siberian sturgeon, and Russian osetra caviar. Served alongside were lightly salted crisps with fluffy blinis and créme fraiche.

We paired our caviar tasting with the wonderful Maison Étoile Brut Rosé, which is their sparkling wine label from Sonoma, made in the Methode Champenoise style. This brut rosé is in such limited production that it is only available for purchase at the restaurant.

4-Course Dinner Experience

One reason Corbeaux Wine & Tea House claims the spot for the best new restaurant in Temecula is its exceptional dinner menu. I highly recommend the incredible 4-course pre-fixed dinner experience with wine pairing. I’ve enjoyed many Michelin-starred coursed dinners throughout my 15-year career as a culinary writer and have to say this experience was absolutely Michelin worthy.

The 4-course dinner experience is only $99, and an additional wine pairing is $35. “The wine pairings are unique and tailored to what each customer orders,” and the wines here are fantastic.

Amuse Bouche

To start the evening, we enjoyed a classic amuse bouche of house-smoked salmon set in a smear of créme fraiche with caviar delicately rested atop a blinis. It was a fabulous start to the amazing meal ahead.

First Course Scallops

For our first course, I was excited to learn that the scallops were served raw ceviche style. They were marinated in a citrusy aguachile broth with fermented mango and beautifully presented in their shells over a bed of ice. I truly could have devoured ten more of these.

First Course Kinilaw

For our additional first course, we could not resist the Kinilaw as we both love Hamachi crudo. The Kinilaw was a generous portion of delicate yellowtail Hamachi marinated in yuzu and calamansi, a sour citrus fruit reflecting Chef Christopher’s Filipino roots. Each slice was accented with a thin slice of cherry tomato and a serrano relish. The hamachi melted in your mouth with each zesty bite.

Second Course Black Cod

The Black Cod served as the second course was one of my favorites of the evening and redolent of miso butterfish. It was served in a light, mild curry broth with blood orange and pickled carrots. Each component was a symphony of flavors that perfectly complemented the buttery cod.

Second Course Mushrooms

Our dark black shallow bowl arrived with a cluster of Maitake Mushrooms meticulously placed in a subtly sweet broth of mushroom potato foam. They were finished with a sprinkle of raspberry dust offering a surprisingly sweet and pleasant finish.

Third Course Culver Duck

Their smoky Culver duck was a phenomenal dish. Each slice of duck was perfectly paired with a dollop of fig compote resting atop a thin slice of cucumber. The tender slices were spread evenly over a celery root purée imbued with the clever flavors of rooibos tea and champagne vinegar.

Third Course Filet Mignon

Another memorable dish from the evening was the tender sous vide slices of filet mignon accented with a raspberry coffee rub. Each bite was enhanced with a flavorful demi glaze. The bonita flake topping was also a noticeable touch, highlighting the chef’s Asian roots

Fourth Course Mille Feuille

A visit to Corbeaux Wine & Tea House beckons the Parisian Mille Feuille for dessert. This traditional French pastry combines layers of crispy caramelized puff pastry with a delicate jasmine cream filling. The flavors of jasmine were light and subtle offering a tea house twist to a classic sweet indulgence.

Fourth Course Cake & Cream

The Cake and Cream is a dessert aficionado’s dream! This is, without question, the most magical butter cake I’ve ever devoured. As a true enthusiast who has sampled many, this stands in a of its own. The inspired decision to sear the slice of butter cake elevated the dish to new heights by imparting a delightful crunch, reminiscent of biting into a toasted grilled cheese sandwich.

Complimenting the seared butter cake was a delightful miso popcorn ice cream surrounded by crunchy butter cake crumbles with apples and a hint of pear tea gelee. I would gladly return time and again solely to savor this exceptional dessert.

Our Best New Restaurant in Temecula

Temecula’s wine country continues to impress with its ever-expanding roster of exceptional restaurants. The discovery of Corbeaux Wine & Tea House has established Old Town Temecula as a culinary haven for those looking for exceptional cuisine in the area. This hidden gem is not only the best new restaurant in Temecula but is deserving of widespread recognition for its innovative menu, impeccable service, and stylish ambiance.