San Francisco's Inner Richmond neighborhood has been home to a culinary gem since 1996, when Chef Philippe Gardelle and his wife Ellen opened Chapeau!, a cozy Parisian bistro that warmly welcomes guests with its authentic flavors. For the family-owned restaurant, hospitality is just as essential as the food, which features traditional French cuisine classics like escargots, coq au vin, and creme brule.
The menu is a love letter to French cooking, but what sets Chapeau! apart is the attention to detail that elevates every dish. Chef de Cuisine Andrew Gardelle, Ellen and Philippe's son, has expanded his culinary skills at various restaurants before returning to the family business six years ago. His goal is to balance tradition with innovation, introducing new dishes while maintaining the restaurant's core identity.
The Gardelles' journey began in humble circumstances, with no initial funding to hire a manager. Chef Philippe worked behind the scenes, while Ellen took care of guests and Andrew helped out everywhere in between. As they grew, so did their passion for delivering exceptional dining experiences.
For the family, hospitality is crucial. "Make sure people also get taken care of," says Ellen. "Make them laugh. Make them enjoy the experience of Chapeau!" The restaurant's commitment to its guests has earned it a loyal following in San Francisco's food scene.
Chapeau! remains true to its Parisian roots while embracing change and growth. Whether you're a local or just visiting, this beloved bistro invites you to taste the warmth and flavor of France in the heart of San Francisco.
The menu is a love letter to French cooking, but what sets Chapeau! apart is the attention to detail that elevates every dish. Chef de Cuisine Andrew Gardelle, Ellen and Philippe's son, has expanded his culinary skills at various restaurants before returning to the family business six years ago. His goal is to balance tradition with innovation, introducing new dishes while maintaining the restaurant's core identity.
The Gardelles' journey began in humble circumstances, with no initial funding to hire a manager. Chef Philippe worked behind the scenes, while Ellen took care of guests and Andrew helped out everywhere in between. As they grew, so did their passion for delivering exceptional dining experiences.
For the family, hospitality is crucial. "Make sure people also get taken care of," says Ellen. "Make them laugh. Make them enjoy the experience of Chapeau!" The restaurant's commitment to its guests has earned it a loyal following in San Francisco's food scene.
Chapeau! remains true to its Parisian roots while embracing change and growth. Whether you're a local or just visiting, this beloved bistro invites you to taste the warmth and flavor of France in the heart of San Francisco.
[GIF of a French accent]
... like who needs escargots when you can have a mean vegan burger? And don't even get me started on how "cozy" their Parisian bistro is - I've had more character in my grandma's attic 
. The fact that they're still doing things the way they always have just because "tradition" is, well, boring 
I'm telling ya, this Chapeau! place is like stepping into my grandma's kitchen back in the day... well, not literally, but you feel me? 
They've got that authentic French vibe going on and the food is to die for. I mean, who doesn't love a good escargot? 
And the service? Top-notch! You can tell they're family-owned and operated - it's like they're serving up more than just dinner, they're serving up memories. 
I mean, who doesn't love a good escargot and coq au vin? But what really sets them apart is how they execute each dish perfectly. Like, have you ever had a proper creme brulee? It's like the perfect balance of rich, creamy goodness topped with that caramelized sugar... mmmm! 
They're like a big warm hug on a plate, you know? The fact that Chef Philippe and Ellen worked together to build their business from the ground up is truly inspiring. And Andrew taking over and bringing his own style to the menu is awesome! It's clear they care deeply about making sure every guest feels welcome and has an amazing time 
The attention to detail and commitment to tradition are what set Chapeau! apart from other restaurants. I've been there with friends a few times, and it's always a memorable experience 
but i think that's what keeps ppl comin' back. gotta love a place that puts so much love into every dish... & its not just about the food, its about the whole experience 
i mean dont get me wrong i love french food too but have u tried their new matcha croissants? 
its like a party in ur mouth! and btw what's w/ all the hype about indoor plants? just saw this crazy instagram story of some ppl in california collecting like 100 different species 
. My aunt used to take me to Parisian bistros when I was younger, and it's like stepping back in time when you walk into Chapeau!. They really got the vibe down 
and that place still blows my mind. The food is soooo good, but what really gets me is how they balance tradition w/ innovation. I mean, who would've thought to put escargots on a menu in SF? 
. If you haven't been yet, do yourself a favor and book a table ASAP 
just had lunch here at Chapeau! and it was literally love at first bite - their escargots are TO DIE FOR 
. It's clear that Chef Andrew's dedication to balance tradition with innovation has paid off. I love how his parents, Philippe and Ellen, started from scratch (no manager, remember?) and poured their heart into creating a welcoming atmosphere. Their commitment to making guests feel special is what sets them apart from other restaurants 
. As a parent, it warms my heart to see a business prioritize hospitality and community-building. Chapeau! sounds like the perfect spot for family nights out or date nights 
!
, and his dad philippe and mom ellen's passion for hospitality is infectious 
). anyway, i'm adding chapeau! to my sf restaurant list ASAP 
and coq au vin is always a winner 
but do we really need to be spoon-fed the whole "their passion for hospitality" thing every single time? And can we please just focus on the food already?! 5/10 would go back for escargots, but don't expect me to try anything too adventurous 