David studied in a French culinary school, then apprenticed with some of the finest chefs in Champagne and Cluny. For the next 16 years Chef David and Delphine owned the successful restaurant “Le Moustier” in Burgundy France.
For David’s 40th birthday they traveled by motorcycle from Chicago to Los Angeles on Route 66, falling in love with America along the way… so much so that in 2017 they sold Le Moustier, moved to Florida with their 14 year old son Matis, and bought Krave, re-opening it in June 2017.
Chef David selects the best ingredients, locally sourced whenever possible. He personally prepares everything on the menu, assuring highest quality and consistency. Krave features classic menu items, but also offers special French preparations not commonly found in America.
Delphine takes care of everything other than the kitchen.
Chef David and Delphine wish you a very enjoyable evening. french in Jupiter
ROMAINE LETTUCE, GARLIC CROUTONS,WHITE ANCHOVY
PEAR, WALNUT, BLEU CHEESE ASIAGO CREAM SAUCE
BABY SPINACH, LETTUCE ROMAINE, WALNUTS CHEESE BRIE FENNEL WONTON FRIED, DAVID’S DRESSING
GARLIC AND PARSLEY BUTTER SLICES OF FRENCH BAGUETTE
TABASCO, SEARED MANGO, SCALLIONS, LIME MAYO, TORTILLA CHIPS
FRIED IN COCONUT PANKO KALE, CARROT, PINEAPPLE, FENNEL DRESSING
AMARENA CHERRY BROWN CABERNET SAUCE FIVE SPICES, FRENCH TOAST
CURRY FRIED TOFU, CURRY RICE NODDLES SAUTEED
MUSHROOMS, CARROTS, GREEN BEANS
“MEUNIERE STYLE”, BAZIL CREAM SAUCE, RICE NOODLES, GREEN BEANS
THYME BROWN SAUCE,SAUTEED BUTTERNUTS, CARROTS,
DRY APRICOTS & RAISINS GRILLED ALMONDS
BLUEBERRIES JUICE SWEET POTATOES PUREE, SAUTEED CARROTS
« MOUTARDE A L’ANCIENNE » SAUCE, MUSHROOMS &
POTATOES GRATIN DAUPHINOIS
CROUTONS, CAPERS, LEMON, BUTTER
SAUTEED MUSHROOMS, CARROTS, GREEN BEANS
CABERNET BROWN SAUCE FOIE GRAS, POTATOES GRATIN DAUPHINOIS