Soleil Unveils Revamped Menu

New Tastes Created by Chef Philippe Hourtal as 10th Anniversary Continues

ATLANTA (July 26, 2007) - Since Tate Clements bought Soleil in 2004 from original proprietor Jacques Hourtal, he has steadily reinvented the Buckhead restaurant through interior and exterior renovations allowing locals to enjoy "smart" food, coffee and wine in a Parisian chic atmosphere. When Clements decided to update the French-inspired cuisine as the restaurant celebrates its 10th anniversary, he only had to look back to Soleil's origins to find just the right fit, inviting Jacques' son Phillippe Hourtal to revamp the menu, adding new culinary delights.

"I enjoy updating Soleil to keep things fresh for the patrons, so after changing the paint, furniture and fixtures inside and outside the restaurant and adding square-footage and a bar to the patio, I decided to change the menu too," Clements said. "I've known Chef Phillippe since I bought Soleil and thought his expertise would be an innovative way to update our menu. I am very proud of the balance I have kept between the original Soleil and 'my' Soleil."

With a mix of new appetizers and entrees, as well as signature mainstays, Soleil's new dinner menu features new sweet and savory sauces, as well as new sides, while sticking to the idea of smart food-genuine, balanced and affordable. Soleil's diners can still expect to be treated to fresh and healthy entrees that mix simple flavors to allow the true taste of each item to blossom, contradicting the idea that French food is heavy and fattening.

In addition to fresh salads chock-full of interesting ingredients and the French-favorite escargots, Soleil now offers sautéed frog legs in a white wine butter reduction sauce on its appetizer list. From there, guests can enjoy wine and conversation before being served one of the bistro's new concoctions. The new menu boasts several new seafood entrees, including: pan-seared skate wing on top of violent mashed potatoes in a key lime shallot reduction sauce; sautéed tuna with orange citrus salsa, rice and vegetables; tilapia sautéed on top of halfway roasted red potatoes in a Mediterranean virgin sauce; sautéed salmon with steamed mussels and green peppercorns in a beurre blanc sauce with rice and vegetables; and sautéed trout with lemon, walnuts, garlic, parsley and butter reduction sauce.

For those not in the mood for fresh fish, Soleil now serves two innovative chicken dishes sure to treat anyone's palate. Guests can now choose between rosemary and thyme infused chicken served with old fashioned mashed potatoes, grilled Portobello mushrooms and vegetables or a dish of chicken breast lightly browned in a cream sauce with grapes.

Because of their popularity, Soleil retained some of the signature dishes on the menu. Including the cilantro-covered red snapper, lamb osso-bucco, roasted duck breast, Pasta Soleil, handmade ravioli and premium cuts of steak, Soleil's guests will still be treated to dishes that have kept them coming back for the last 10 years.

And since Clements has built Soleil into a destination in itself rather than a pit-stop on the way to another event, guests can sip on coffee while choosing between several new desserts including favorites such as tiramisu, cheesecake and berry parfaits, as well as lemon colonelle, which fuses a fruit sorbet settled in a shot of vodka.

And as for Chef Hourtal, the chance to be a part of both Soleil's inception and reinvention has been rewarding. "This is a special place to me," Hourtal said. "I was with my father when he built it from the ground up. It is a thrill to see Soleil still going strong after 10 years, especially after all the work my father and Tate have put into it."

Soleil continues to celebrate its 10th anniversary in style, recently being stamped with a 2007 "Excellent" seal of approval by the Zagat Guidebook, long considered America's most prestigious dining and shopping guide. The restaurant is open for Sunday brunch, as well as lunch (Monday through Saturday, 11:30 a.m. to 2:30 p.m.) and dinner (Monday through Saturday, 5:30 to 10 p.m.), tucked away at 3081 Maple Drive in Buckhead. For more information, visit www.soleilbistro.com or call 404-467-1790.

About Tate Clements:
Atlanta native Tate Clements, 30, always wanted to own his own business. After graduating from the University of Georgia, he researched a variety of industries before choosing one that fit his entrepreneurial spirit best. Inspired by his grandmother, whose outstanding Southern cooking still makes his mouth water, and his cousin, who urged him to partner up with her in owning a piano bar, Tate decided to take the plunge and buy a restaurant. As fate would have it, while he was looking to buy, Soleil's owner was looking to sell. Though it was not a piano bar, it was Tate's dream come true.

Tate became his own boss in March of 2004, when he and his cousin bought Soleil from its original owner. In January of 2006, Tate decided to go it alone and bought out his cousin's share of the French bistro. At that time, he redesigned the restaurant's interior and exterior by adding all new paint, lighting fixtures, furniture and a section of the outdoor patio, to which he also added a bar.

In January of 2007, Tate decided it was time to learn to cook professionally. He had already had experience managing the restaurant, serving the customers and running the bar. Now it was time to learn the heart of the business-the food. Soleil's original Executive Chef Ramon, who stayed on while the restaurant's ownership changed hands, taught Tate to cook and how to pair wine with food.

So, just what does Tate's future hold? He hopes that he will own multiple high-end restaurants in the Atlanta area in the near future. He plans to build or buy upscale establishments that serve fusion/an eclectic mix of foods. He also hopes to recreate the dining experience that he has observed on his two (and counting) trips to France. He wants eating to be an occasion, and a restaurant to be a destination-not just a pit stop on the way to an event.

If you ask him, what would Tate say is his favorite part of restaurant ownership besides being his own boss? He would say the people. When he gets to greet customers, serve customers and even share a glass of wine with his regulars, he is content.

Tate is banking on the fact that the combination of Soleil's fantastic French food and his winning spirit and accommodating attitude will take him far in a business that even the most successful say is a tough nut to crack!