Jeune et Jolie, guided by the culinary vision of Chef Eric Bost, brings a fresh perspective to Carlsbad's dining scene with its modern take on French cuisine. Situated on State Street, this restaurant merges contemporary design with a nod to classic elegance. The interior features natural wood accents contrasted with soft pastel tones, creating an atmosphere that is both inviting and refined. Subtle lighting and minimalist dÃ©cor allow guests to feel at ease while anticipating the culinary journey ahead.Chef Bost's philosophy centers on seasonality and simplicity, emphasizing ingredients at their peak freshness. His approach marries traditional French techniques with California's abundant local produce, resulting in dishes that are both inventive and rooted in authenticity. The menu evolves with the seasons, offering creations like an heirloom tomato tart layered with delicate pastry and aromatic herbs, or a tender poached fish accompanied by a subtle beurre blanc that highlights the seafood's natural flavors.Presentation at Jeune et Jolie is an exercise in understated elegance. Each plate is thoughtfully composed, balancing color and texture without unnecessary embellishment. The focus remains on the essence of the ingredients, allowing diners to appreciate the nuanced interplay of flavors. A sprinkle of microgreens or a light drizzle of sauce enhances rather than distracts, inviting guests to savor each component of the dish.The restaurant's ambiance extends beyond its interior. An outdoor patio provides an alfresco dining option under the soft glow of string lights, perfect for enjoying Southern California's mild evenings. The overall environment exudes relaxed sophistication, where attention to detail enhances the experience without overshadowing the comfort of the guests.Awarded a Michelin star, Jeune et Jolie stands out for its commitment to culinary excellence and innovation. While deeply rooted in French culinary traditions, the restaurant embraces the diversity and richness of California's local ingredients. It offers an elevated dining experience that is both accessible and memorable, appealing to diners who appreciate the subtle complexities of fine cuisine without pretension.

The Heart of Jeune et Jolie

Chef Eric Bost spends time in Brittany every year, and his extensive experience in both California and France shapes his cooking philosophy at Jeune et Jolie. “The food should taste sunny, coastal, herbaceous, and vibrant,” he says. “There’s a soft touch to the design and the food needs to reflect that as well.”

Rose-colored crushed velvet booths and blush tiles around the bar give the space a coquettish charm, with natural light streaming through large arched windows onto marble terrazzo countertops. The pink palette extends to the open kitchen ceiling and even the grout between the white tiles on the kitchen walls. Every guest has a view of the expansive open kitchen, watching chefs at work and glimpses of dishes to come.

A pill-shaped bar at the center of the restaurant features a brass-and-pink marble absinthe tower. It’s a prime spot for a happy hour “girl dinner” of oysters, prawns, black truffle mornay gougères, and a croque madame or croque monsieur, both topped with Ibérico ham, béchamel, and either caviar or black truffle.

Dinner is a four-course prix fixe with three or four options for each course. Dietary restrictions are accommodated, including for vegan diners. “We want to be as open as possible,” Bost says. The current menu format echoes Bost’s former restaurant Auburn, offering guests flexibility within a tasting menu.

Since taking over, Bost and his team have expanded the wine program and removed bar seats in front of the raw bar to create a wine service station with bottles on ice. He also removed a chef’s table in the kitchen, converting it to a garde manger station to improve efficiency during service. The restaurant seats about 75 guests inside and 60 outdoors with heaters, though there is no private dining room. Chef de cuisine Jacob Ruck and pastry chef Yulanda Santos run the kitchen nightly, while Bost now spends more time at Lilo.

“To be this busy and execute at this level speaks volumes to what the team does on a day to day,” Bost says. He is especially proud of the team’s sustainability efforts, community involvement, and ongoing development.

The Chef

Eric Bost is a San Diego–based chef known for his refined technique, team-driven leadership, and award-winning restaurants, including Jeune et Jolie, Campfire, Wildland, and Lilo, each shaped by his global experience.

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