Liam and Chef Claude Le Tohic of ONE65 (Photo credit: Foodie Chap/Liam Mayclem)

(Photo credit: Foodie Chap/Liam Mayclem)

Chef Claude Le Tohic Joins The Foodie Chap On a Culinary Joy Ride

Liam Mayclem
July 24, 2019 - 2:12 pm

SAN FRANCISCO (KCBS RADIO) — Claude Le Tohic, Chef Partner, and conceptual visionary of ONE65, brings extensive Michelin star experience to the San Francisco culinary scene. ONE65 represents an exciting new chapter in Le Tohic's decorated career, presenting four distinct, modern French dining experiences under one roof. Le Tohic's vision is to celebrate modern French cuisine without pretense, incorporating California's fresh produce at its finest, and to offer a full range of menus -- from casual pastries and coffee to French-California fine dining -- for every taste, every hour, every occasion.

"You can enjoy everything here from a $5 breakfast in the Patisserie to a $500 dinning for two at "O" says Le Tohic.

Le Tohic's culinary journey began with crêpes. Born into a restaurant family in northern France, Le Tohic recognized at an early age that the culinary arts were his calling. He started waiting tables but was soon working side by side with his parents, learning all aspects of running the business. 

Le Tohic attended culinary school in Vannes, France. Upon graduation, he accepted an apprenticeship at Les Hortensias, a one-Michelin star restaurant. Two years later, he joined the kitchen of acclaimed Chef Ghislaine Arabians' at Le Restaurant, a two-Michelin star eatery in Lille, France. Recognized for his skills and creativity, less than a year later he became chef de cuisine, working alongside Joël Robuchon, at Jamin, a three-Michelin star restaurant in Paris.

In 1998, Le Tohic stepped into a lead position at the Centre de Formation d'Apprentis Interconsulaire de l'Eure (CFAIE), a prestigious apprenticeship program. In 2004, in the presence of the president of the French Republic, he received the highly revered, peer-juried "Meilleur Ouvrier de France" award for his efforts in preserving, advancing and perpetuating the tradition of French cuisine. Le Tohic is the only active chef in the U.S. who has been honored with this prestigious award. After seven years of inspiring work at the CFAIE, Le Tohic moved to the United States, where his creativity earned the restaurant Joël Robuchon at the MGM Grand the only three Michelin star rating in Las Vegas. 

Claude Le Tohic has garnered numerous awards in recognition his for skills, including the James Beard Foundation Award of Best Chefs in America 2010 and induction as a member of "Les Maîtres Cuisiniers de France" (Master Chefs of France). Just recently he was awarded La Toque - a Chef Of the year award by MCF USA. I had the honor of being present as EMCEE for that evening's special dinner and ceremony.

To eat at "O" and I did recently is to embark on a three-hour culinary joy ride where Le Tohic draws and steers from his decades of fine dining's a nonstop pleasure party on your palate. You can enjoy the $250pp ten-course Chef tasting menu or go À la carte and choose your own foodie adventure. The wine pairing is worth the extra $150pp.

Enjoy my conversation with a humble, quiet chef making a BIG noise in downtown San Francisco at ONE 65 on O'Farrell Street. Eat here NOW before word really gets out.

Merci Beaucoup,

Cheers, Liam!





Gnochetti Pasta Ingredients:
500gr Semolina
120gr Water

Lamb Braise:
1 whole Yellow Onion
6 cloves Garlic
6 Roma Tomato
2lbs Lamb Shoulder
Bay Leaf
Salt and Pepper

1 bunch Broccoli Rabe Blanched
2 Tbl Sp Crushed Chili in Oil
Tagiasca Olive or similar - chopped

5 Tbl Sp Oregano or Marjoram
Grated Pecorino

Gnochetti Pasta - 
Use pasta extruder to make 6 cups of fresh gnochetti. Can also be bought dried as Gnochetti di Sardi.                         
Lamb Braise - 
Sear lamb in le creuset or a roasting pan. Add onion, garlic, and tomato and cook until lightly colored. Add enough water to cover the lamb. Cover le creuset with the lid or with tin foil if using roasting pan. Cook at 300F until tender. Approximately 3-4 hours.  Once cooked, remove the lamb from braising liquid and cut into small bite-sized pieces. Process braising liquid in Vita Prep blender and reserve for pasta sauce.                         

Assembly - 
Blanch 2 cups pasta in a large stockpot with salted water. Strain pasta from water, once tender, and add to saucepan. Combine Pasta with 1 cup of lamb sauce. Add broccoli, chili, olive, and lamb. Season with salt, pepper, olive oil. Garnish the dish with grated pecorino and oregano.


ONE65 San Francisco
165 O'Farrell Street, San Francisco, CA 94102
(415) 814-8888