
OPEN FROM MONDAY TO SATURDAY AT 5 PM
inside only 8 tables with social distancing
outside 4 tables
so booking is recommended
if you have a reservation and your plans have changed please cancel as soon as you can we appreciate i
626 N US Highway 1, Tequesta Florida 33469, United State
Vegetarian
Owners Chef David Hoquet
and wife Delphine
Welcome you to Krave, Bienvenue
David studied in a French Culinary School, then apprenticed with some of the finest Chefs in Cluny, Annecy, Chalon en Champagne…
For 16 years David and Delphine owned the successful restaurant ‘Le Moustier’ in Burgundy France.
For David & Delphine’s 40th birthday
Owners Chef David Hoquet
and wife Delphine
Welcome you to Krave, Bienvenue
David studied in a French Culinary School, then apprenticed with some of the finest Chefs in Cluny, Annecy, Chalon en Champagne…
For 16 years David and Delphine owned the successful restaurant ‘Le Moustier’ in Burgundy France.
For David & Delphine’s 40th birthday they travelled by Harley Davidson 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 to bought Krave.
Their youngest son Matis attends high scholl in Jupiter. Their other two sons live in France, Maxence is second Chef at a restaurant and Meril is a wine merchant.
Chef David selects the best ingredients and personnaly prepares everything on the menu, assuring highest quality and consistency. Krave features classic Fernch menu items, but also offers special French preparations not commonly found in America. Delphine takes care of you in the dining room.
Chef David and Delphine wish you a very enjoyable evening.
Bon Appetit et merci beaucoup de diner avec nous.
Fine Brie cheese, Aragula, Walnuts, Cranberries, Romaine Lettuce,
Chef's dressing
Creamy Cauliflower Soup with sliced ham croutons and sour cream
French sauteed Duck foie gras, Cabernet and red fruit juice with fresh berries
Six escargots in garlic parsley butter with French baguette
Shrimp ceviche, Mixed vegetables, Red peppers, Shallots, Cilantro and Lime juice
Knife-chopped tuna, Mae Ploy sauce, Scallions, Ginger and sour cream
Romaine lettuce, pears, blue cheese, walnuts, honey dressing
Seabass, Risotto with oyster mushrooms and chicken pot cream sauce
Roasted Duck Breast with sliced peaches, duck juice and sautéed garlic corn
Atlantic Salmon, Coconut milk Rice Noodle, roasted kale
with Saffron coconut milk
Crusted pepper 8 oz Beef tenderloin, Green pepper corn cream sauce,
with potato gratin
Slow-cooked lamb shank, Rosmary juice
with creamy Polenta Savoyarde and raisins
Almond and Panko fried Tofu, Rice noodles, lentils, roasted kale, sautéed corn
Pork shank, smoked juice, Red lentils and savory bacon