Opened in 2010, Plaza Midwood’s Bistro La Bon quickly gained a reputation for serving food with fresh ingredients from local farmers, organic meats and farm-raised fish.
Chef Majid Amoorpour wouldn’t have it any other way.
“Buying local has a lot to do with the taste of the food,” he said. “If you have things that are localand hormone-free, it changes the taste. If I give you a hormone-free chicken breast you can definitely tell the di!erence.”
The restaurant’s menu has a Mediterranean,European and French flair, and Amoorpour changes it every three months based on what’s available seasonally. His passion for food brings devoted customers from all over the city. Taste the honey ginger glazed Loch Duart salmon with wasabi whipped potatoes and you’ll understand why. The Swedish meatballs and Prince Edward Island mussels are also very popular.
His favorite ingredient? Vegetables.
“I love cooking with seasonal vegetables. They have a lot of flavors, texture, colors and it’s healthy. This is all I need in my food,” said Amoorpour.
On Sundays, people come in droves for the bu!et brunch, featuring made-to-order French toast and chocolate wa&es.
All the desserts and breads are made from scratch. “Nothing comes out of the freezer besides the ice-cream,” Amoorpour said.
“We try to bring another method of cooking here in Charlotte,” he added. “We try to cook di!erently and the menu is di!erent. I didn’t want an ordinary restaurant. I educate myself and my customer and I’m still learning as I go.”
Profile written by Lashawnda K. Becoats