We sit on the low-slung bamboo chairs in the sunroom of Chef Julie Simon’s house – She tells us she recently acquired them from her Aunt Clotilde, the owner of Olea Olive Oil Farm in Paso Robles. They originated in their family’s country house in France, where Simon hails from. She laughs and tells us she spent many moments in her childhood naked in the very same chairs. A homemade pallet tabletop supported by produce crates sits between us; sunlight and plants fill the space. In the next room over, bookshelves made of wine barrel racks are held steady by cookbooks. When Simon first arrived from France, she stayed with her Aunt and Uncle, while she found her bearings on the Central Coast. It didn’t take her long to find herself progressing quickly in the local culinary scene– from butchering animals to tempering chocolate, it all seemed to come naturally in the flick of her wrist.
The morning light in the kitchen of Foremost very much the same as it is in her home. She says that’s the reason why she liked the kitchen in the historic Creamery Building where Foremost is located. She loved the skylights and the large windows that face bustling Higuera Street, the main artery in the heart of San Luis Obispo. You can tell from her silhouette and the grace in which she moves between the stove and her cutting board that the kitchen belongs to her. It carries the same ease and light as her footsteps do when she cooks.
When Simon talks about food her face begins to change – there’s an exploration and an imagination that forms behind her eyes. Her lips curl around the proposed ingredient to add, how it might taste or feel on your tongue. She’ll ask you your favorite foods: what one comforts you, which one makes you happy, what one reminds you of your childhood. And most importantly, how do you like to eat it? You’ll end up telling her about your love life, where your sister lives, or the littlest detail in life that really makes your heart beat. She wants to know because that’s how she makes her food: with a gusto for life and all that it entails.
Foremost tells me they’ve searched many a time to define the food they serve, but ultimately find it hard to place a finger on it. Simon always has a steady pulse on the produce of the Central Coast—what’s coming in, going out, or what’s just around the corner. Her signature-style recipes evolve from year to year, depending on whom she’s working with to who is showing up at her doorstep with fruits of love—all of which is contingent on the pattern of rain and sun or wind and fog that creates the climate and environment where her food is made. It can be indulged in like a mind-blowing glass of wine: it evolves, surprises, unravels, and demands your attention each time you taste no matter how evoking the conversation. It is the conversation. It’s a collaboration of ideas, ingredients, circumstance, love, and then there it is, right there on your plate. Just like the glass of wine, it shows a terroir, a season, and a moment that changes how everything turns out. It will change your life, the way you eat your next duck leg or drink a glass of pinot noir, because after Simon’s food you will understand the myriad of color and possibilities that exist within the palate. It’s like finding a love you never knew was possible, surprising and delighting you at every turn.
FOREMOST restaurant and lounge strives to ignite everyone’s inner passion for food and wine. We put forth an honest menu with thoughtfully sourced local ingredients, an eclectic atmosphere, and an award-winning wine list. We promise you will have an experience you won’t soon forget.
Wine Bar and Lounge
Our lounge offers a full wine list as well as the full menu, and is the perfect place to relax and socialize with a glass of wine in hand.
One of the many things that wine improves is food- at the Foremost Wine Company restaurant we prepare farm fresh, locally sourced dinner and brunch with an extensive wine list.
Enjoy charcuterie and fresh cheeses at our unique burrata bar.
OPEN FOR DINNER
Tuesday, Wednesday, Thursday 5-9 PM
Friday and Saturday 5-10 PM
4-630 daily in the lounge and wine bar