Co-Owner of Relais de Paris Shares Her Thoughts on Opening a New Restaurant

Top by Club Monaco. Jeans by H&M. Shoes by Wanted. Bag purchased in Santa Barbara, CA at a local boutique. 

Just a few blocks west of La Cienega Blvd. more popularly referred to as restaurant row, "Relais de Paris" is serving up more than just a foodie's delight. With history unprecedented by most competitors in the area, the new owners of Relais de Paris hope the popularity so effortlessly defined by other locations all over the world will stand true in it's new home of Beverly Hills.

After enjoying an extremely exquisite and likewise savory lunch, I sat down with co-owner Vanessa Osman who alongside her father and sister have decided to relay the way of the French in both food and ambiance, with the new Relais de Paris location. If the thought of opening your own restaurant ever crossed your mind, here's what Vanessa had to say. Hint: you better have a lot of time on your hands!

ATR: How did you decided to open a French restaurant?

Vanessa: It all started with my dad. He became friends with the owner of the original Relais de Paris in Paris and also the Geneva location. He is actually the one that allows others to carry the name out to other regions. Because my dad already had an affection for traveling to Paris and French food, it seemed like a great opportunity to bring this passion back to Beverly Hills and Los Angeles.

ATR: How long did it take you to open the doors to the restaurant from the first step?

Vanessa: It's been a little over 6 months (and close to 3 years to scout the location). There has been a lot to negotiate, as well as clean up the mess from the former business which was here. There was a lot of disarray and we really wanted to change everything to fit our vision and consistency of a French bistro.

ATR: What challenges have you come across in opening a restaurant?

Vanessa: I haven't done this solely on my own. However, some of the challenges have been changing the structure within and finding a balance between the aesthetic you're thinking and what works! Also, you always have problems with contractors and the city. People say Beverly Hills is unforgiving but I've had a great experience. I've been pretty lucky to form great relationships with the city hall and builders.

ATR: What does it take to select a chef?

Vanessa: That is where word of mouth is really important! You can place an an ad and have many people come in, but does the resume match what they can actually do. Hiring on a great manager is what started everything. He was able to recommend a great chef, who was actually from France and had the experience we were looking for. You'd rather have the real deal!

ATR: What is your favorite meal and cocktail on the menu?

Vanessa: My favorite meal is the Entrecôte (their specialty steak and special sauce) because of the sauce. This is what people come here for! I like steak once in a while, but if I am going to have it, it needs to be special. This is also the only time I will allow myself to have fries. I am also a big fan of the Nicoise Salad, which is a traditional mix of greens, tuna, and hard boiled eggs. As far as cocktail, a dirty martini with blue cheese stuffed olives is very popular. What we are most proud of is kiroyal (French black current cream), which is a great mix for champagne. 

ATR: What are your plans for the future of the restaurant?

Vanessa: I want this to really be a second home for people. I had a teenager walk her dog past the restaurant for the last couples of months waiting for us to (officially) open. She then brought her family, and they loved it! I love the vibe here and I want people to have the same reaction. As far as expansion, I first want to see the whole restaurant filled. I have a lot of ideas-- possibly to turn one room into a private room, or one that serves a special menu.

I know the French say "life is too short to drink bad wine," but Relais de Paris' champagne and kiroyal is definitely a contender! You're welcome.