QUICK STATS

 

Maui Magazine Romance Rating (out of 3):
Maui Magazine Price Rating (out of 3):	$$
Suitable for Wedding Night:
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Type of Cuisine:	French

 

Chef Patrick Callarec Listen to a short interview with Chef Patrick

Patrick Callarec began his career at the age of thirteen at the cooking school in Menton, France. At fifteen, he worked in Cannes. First, at the Hotel martinez, then at the Hotel Carlton. Patrick desired to hone his culinary skills abroad and achieve his ultimate goal of establishing a successful career on the North American Continent. He moved to Canada where he worked for the Four Seasons’ Inn on the Park located in Toronto. Later, Patrick headed south for the United States and went to work for the Ritz-Carlton Hotel in Chicago. Patrick also added to his accomplishments these fine Texas establishments; in Houston the Meridien Hotel, in Dallas; Silvanos Restaurant, The Registry Hotel/Grand Kempaski Hotel, the Seascape Inn Restaurant, and La Bonne Auberge. Patrick rejoined the Ritz-Carlton Hotel Company in Atlanta Buckhead, Marina Del Ray California, and finally Executive Chef of Kapalua Maui. Finally Patrick’s dream came true when he acquired Chez Paul Restaurant, in Olowalu. This was to be his greatest success yet! Since then, his cuisine has been featured and covered by numerous magazines, newspapers, and Television. He has been awarded the coveted Five Star Diamond award, one of the "Chefs in America Award" by the Grand master Chefs Directory, Honolulu Magazine’s "Hale Aina Award", and the list of accolades goes on! Chef Patrick invites you to experience his cuisine and to be his guest when you are on Maui.

 

REVIEW: Over the years I have heard again and again just how amazing this restaurant is. Friends of mine like Samantha Campbell of Deep Relief Maui (if you need your muscles released, she is the BEST) and even some wedding couples have told me that Chez Paul might quite possibly have been the best meal they’ve had on the island.

Strong words indeed.

I recently got to try it during a business meeting for lunch. I have to say though, that I would have much rather liked to have gone with my girlfriend for a romantic night out. The restaurant is situated in between Maalaea and Lahaina in Old Olowalu Town. You can’t miss it as you’re riding on the Pali. Driving towards Lahaina, it will be on the right hand side.

Walking into the restaurant, you are suddenly transported to another world. Gone are the Hawaiian vibes of beach, sun and surf and very present is the air of a really high-quality French restaurant that will surely not disappoint.

And true to what many have said, I was very pleasantly surprised. This little restaurant that I must have driven by thousands of times on my way to weddings on the west side has FINALLY coaxed me in and wowed me.

The service staff was attentive and friendly, and Chef Patrick — owner and operator — came out to greet us. It’s always nice to feel welcome and special in a restaurant, and Chez Paul delivered on that.

As an apetizer I had a shrimp and scallop dish in an aioli sauce that was delicate and tasty. As the main dish I had the Chez Paul’s classic preparation of fresh island fish poached in champagne with leeks and capers. A nice lunch portion and very very delicious.

Dessert was a simple yet perfect ending to the meal: an assortment of mixed berries in a hard caramelized honey cup with a dollop of fresh whip cream.

All in all, it was a restaurant unlike any other I have been to on Maui. More a french cavernous dining room than an open Maui beach restaurant. Chez Paul doesn’t try to be anything it’s not (a Maui beach restaurant), but it does try to serve up some of the finest cuisine (at a fair price) Maui has to offer, and dare I say comes very very close.

An excellent choice for a romantic dinner with your sweetheart.

 

Location: Chez Paul Restaurant
820 Olowalu Village Rd # B
Lahaina, HI 96761
(808) 661-3843
http://www.chezpaul.net

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FROM THE RESTAURANT LITERATURE

Located in Olowalu, just four miles south of the picturesque seaside town of Lahaina, you can find one of the most celebrated dining spots, by local residents, Hollywood celebrities and visitors to Maui…

Chez Paul Restaurant. Established in 1968, it is the oldest French restaurant in the Pacific. Owner, and Chef de Cuisine, Patrick Callarec has created the ultimate Island-chic restaurant for an unforgettable night out, special corporate events, private parties or the ultimate wedding reception. So, when in Maui, make sure that you save at least one night for an extraordinary dinner experience with Chez Paul.

 

MENU SAMPLE

APPETIZER

Cappuccino De Bisque De Homard Au Cognac
Cappuccino of lobster bisque with cognac.
Ten Dollar

Gratinee A L’Onion
The classic french onion soup.
Nine Dollars

Les Escargots De Bourgogne
Traditional burgundy escargots in their shell with melted garlic butter.
Twelve Dollars

Pithivier De Champignons Sauvages, Fromage De Brie, Sauce Au Vieux Porto
Wild mushrooms and Brie cheese baked in a flaky puff pastry served with a vintage port wine sauce.
Twelve Dollars

Crevettes Du Pays A La Nicoise
Sautéed prawns with tomato, basil, safron, nicoise olives, and white truffle essence.
Sixteen Dollars

Foie Gras Frais De Canard Sauté Aux Fruits De Saison
Sautéed fresh duck foie gras.
The preparation is delightful but will depend upon the mood of our Chef.
Twenty – Six Dollars

FISH ENTREES

Saumon Du Pacific Au Grand Marnier Et Soja
Shoyu and grand Marnier Caramelized Pacific Salmon with a simple citrus beurre blanc.
Twenty - Nine Dollars

Thon Des Alentours A L’Escabeche Et Coulis De Poivrons
Hawaiian “Ahi” tuna with sweet peppers and onions served with a roasted red bell pepper coulis.
Thirty Dollars

Poisson Des Isle Au Champagne
Chez Paul’s classic preparation of fresh island fish poached in champagne with leeks and capers.
Thirty - Six Dollars

Homard De Kona A La Facon Du Chef
Two generous pounds of Kona lobster served out of the shell.
Availability is depending on the market and the season.
The preparation is always delightful and creative, but depends upon the chef’s mood.
Market Price

MEAT ENTREES

Tournedos Aux Trois Poivres
Sautéed prime cut of filet mignon with a green, pink and black peppercorn brandy cream sauce.
Thirty - Eight Dollars

Carre D’Agneau Paniolo Chutney De Fruits Exotiques
Rack of Colorado lamb accompanied with a paniolo marinade and exotic fruits chutney.
Thirty - Nine Dollars

Canard Au Cassis
Crispy slow-roasted duck, almost boneless with a black currant sauce.
Thirty - Six Dollars

Coq Au Vin
Chicken baked in a cast iron pot with red wine, mushrooms and bacon.
Thirty – Two Dollars

Filetto di Branzino Arrostito – Roasted Hawaiian Seabass, Sautéed Napa Cabbage, Garlic Confit, Roasted Fingerling Potatoes, Warm Rosemary Vinaigrette

Cotoletta alla Milanese – Veal Milanese, Arugula, Cherry Tomatoes and Baby Mozzarella Salad