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Le Chene Celebrates 25 Years of Fine French Food in Santa Clarita
June, 2005 - Issue #8
After driving miles on a quiet two-lane highway, the white-washed rock structure seems to come out of nowhere. Once the home of a neighborhood beer bar frequented by Mint Canyon and Agua Dulce residents, The Oaks underwent a transformation 25 years ago when it acquired a new owner, an upscale look, an elegant menu and a French translation of its name - Le Chene.

This year Le Chene and its owner, Juan Alonzo, celebrate a quarter century of fabulous French cuisine which includes an extensive wine selection, enlarged dining room, lush outdoor dining, and a loyal customer base willing to take that long drive up Sierra Highway to enjoy all that the restaurant has to offer.

Alonzo came to the Santa Clarita Valley by way of Galicia, Spain. He was trained as a French chef and worked at some of the finer restaurants throughout Europe. Upon arriving in California, Alonzo traded in his apron for a blazer and began selling real estate. Knowing Alonzo's true skills, the owner of The Oaks property asked him if he was interested in opening his own restaurant.

In the early days, customers would venture into Le Chene drawn by the old rock building and would be surprised when the seemingly empty dining room would fill within minutes as customers were lead to their tables.

While the historic 1920s rock building is still the mainstay of the restaurant, the dining area was expanded in 1990. The long oak bar and wood deck serves as a relaxing waiting area. Alonzo prides himself on the many brides who have recited their wedding vows in the lush outdoor gardens located beyond the wood deck.

"It never rains on my brides," he said with a smile.

Le Chene is considered a true destination restaurant. Menus are written on blackboards and while diners may give the buffalo or ostrich a try, Alonzo said his most requested item is filet mignon au proveu. Seafood dishes have that French touch and Alonzo's cream soups melt in your mouth. Several salads are offered as a beginning or main course.

It's a misconception, Alonzo said, that French cuisine is fattening. "It's probably less fatting than McDonalds," he said.

Wine with your meal? With more than 30,000 whites, reds and champagnes stored in four wine cellars, Le Chene was given the Wine Spectator's Best Award of Excellence in 2003 for the "Most Outstanding Wine List in the World." Last year, Alonzo converted several acres on his property and produced his own special blend of red wine.

The old saying of white wine with poultry and fish and red with meat is not really important anymore, Alonzo said, but the worst mistake a customer can make is not asking for advice.

"If you are not sure what type of wine would go best with your meal, ask the maitre'd," Alonzo said. "Do not be afraid to ask for help. We all have ideas."

What about the cost of a meal? "People have this notion that Le Chene is expensive...it's not," Alonzo said. "We pride ourselves on being consistent in everything we do."

Alonzo professes his admiration for the community that has grown along with his business.

"All the customers are your friends," Alonzo said about the restaurant business. "Children, who used to come in with their parents, now come in with their own children."

"Santa Clarita is still a beautiful place," he said. "It's still rural, but growing."

"I have the best of both worlds," he added.
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