Caché
5-Course Nouveau French Tasting Event
Opened in March of 2025, this Inner Sunset eatery that merges French culinary traditions with California’s seasonal ingredients has appeared on Infatuation’s 2025 list of “Best New Restaurants in San Francisco.” Caché was founded by Florent Thomas and Chef Simon Mounier, who spent years working together at Pierre Gagnaire’s two-Michelin-star restaurant in Bordeaux before moving to The City. They shared a simple vision: create the neighborhood bistro where exceptional ingredients, thoughtful cooking, natural wine, and genuine hospitality matter more than formality. Here, Brittany-born Chef Mounier delights diners with dishes like salmon gravlax with blood orange cream, fried organic leeks with mustard vinaigrette, mussels with parsley garlic butter and chorizo, duck breast with apple and polenta, mushrooms vol au vent with chestnuts, and black cod with asparagus. Divine desserts too, like buckwheat maple syrup tart with buckwheat ice cream and decadent dark chocolate cake with amaretto jelly. Condé Nast Traveler calls Caché “a delightful little neighborhood bistro at its best…the newest ‘it’ place,” so, naturally, we are super-excited to visit here and to chat with Chef Mounier. Join us, won’t you?
About the Host:
Simon Mounier
Co-Chef/Owner
Born and raised in Brittany, Chef Simon Mounier graduated from Lycée La Closerie and began his professional journey as a line cook at Cyril Lignac’s Michelin-Starred Le Quinzième in Paris. He later rose to the rank of sous chef at Pierre Gagnaire’s 2-Michelin-Starred La Grande Maison in Bordeaux, where he found his stride and met business partner, Florent Thomas. Before moving to San Francisco and opening Caché, he also led Pierre Gagnaire’s Âma Terra in Aix-en-Provence to a Michelin Star and served as head chef at Bubo in Marseille.
The Lineup
Courses #2, #3, #4 & #5 will be individually plated; course #1 will be served family-style. This menu will be Egg, Peanut & Tree Nut Free. For a list of restrictions/allergies Chef is accommodating, click here.
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Seabream Sashimi
virgin sauce
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Lobster Bisque
cherry tomato, red mustard greens
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French Ratatouille
caper, olive, mustard foam
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Roasted Chicken Breast in Albufera-Squid Ink
albufera sauce-squid ink, diced celery, seared oyster mushroom
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Signature Buckwheat Tart
homemade buckwheat ice cream, maple syrup cream
Caché
1235 9th Ave
San Francisco, CA 94122
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Caché will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is Sea Bream in Course 1, Lobster in Course 2 and Chicken and Squid Ink in Course 4. Substitutions will be provided.
- Pescatarians: There is Chicken in Course 4. Substitutions will be provided.
- Gluten: There is Gluten in Course 1. Substitutions will not be provided.
- Dairy:
• Butter: Butter is in Course 4. Substitutions will not be provided
• Milk/Cream: Milk/Cream is in Course 2, Course 3, Course 4, Course 5. Substitutions will not be provided - Shellfish: There is Lobster in Course 2 and Squid Ink in Course 4. Substitutions will be provided.
- Fish: There is Sea Bream in Course 1. Substitutions will be provided.
- Eggs: This menu is egg-free.
- Peanuts: This menu is peanut-free.
- Tree Nuts: This menu is tree nut-free.
- Alliums: There is Shallot (Raw) in Course 1, Garlic (Cooked), Onion (Cooked) and Shallot (Cooked) in Course 2, Onion (Cooked) and Caper and Olive in Course 3 and Garlic (Cooked), Onion (Cooked), Shallot (Cooked) and Chive in Course 4. Substitutions will not be provided.
- Mushrooms: There is Oyster Mushroom in Course 4. Substitutions will be provided.
- Soy: There is Soy Sauce (with Gluten) in Course 1. Substitutions will not be provided.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
