About Chef Christophe
Chef Christophe Ehrhart was born in Alsace, Eastern France. The little town of Alsace, where Christophe grew up was one of the most beautiful and delightful food regions of France. Christophe grew up in a small community, which today has an estimated 800 residents. His attraction and passion for food came from both his parents at a very young age. Christophe pursued his culinary career due to his parents who were “great cooks.” Christophe’s parents delighted in exposing him to discover new and fine quality foods throughout his childhood.
After studying in Strasbourg for three (3) years at the Hotel Management School, Christophe pursued his career throughout Europe. In Christophe’s native region, Alsace, he learned all the fine techniques through several experiences in fine dining and 3 stars Michelin establishments.
Afterward, Christophe traveled to Belgium discovering different food habits and cuisines. He then returned to his region of origin and took the opportunity to work in Switzerland; Christophe’s home for six (6) years. While living in Switzerland, he worked at several 3 star restaurants and become more familiar with secret Swiss recipes from all the different regions.
At this time, his culinary mentor convinced him to travel to North America. On March 12 1990 landed in Montreal where he worked at one of the most prestigious hotels in the city, “The Queen Elizabeth,” for three (3) years. After his adventure in the French Part of Canada, he traveled to Halifax, Nova Scotia were he had the opportunity to be responsible for many high-end events, including the Halifax 7 Summit. Christophe prepared dishes for Heads of State and their significant-others and much of the challenge for Christophe was preparing many of the traditional Nova Scotia dishes and regional cuisines. While on the Eastern seaboard, Christophe took full advantage of preparing fresh seafood cuisine that the ocean provided. After Montreal, Christophe was offered an opportunity of working in Toronto at one of the best fine dining restaurants in town called, “Centro.”
In 1996, Christophe moved to the German Embassy in Washington DC as the Executive Chef where he prepared cuisines for Diplomatic Dignitaries. Afterward, Christophe was recruited by the Capital Hilton in Washington DC where his culinary background was used to prepare many dinners for Presidential and Diplomatic events.
During Christophe’s career, he had one aspiration and that was to live and work in California where fresh food produce and the artistic California life style complimented his knowledge of European cuisine. He then came to San Francisco, California where he was the Executive Sous Chef for the Hilton for close to five years. The San Francisco Hilton is one of the largest convention centers and hotels on the West Coast. In 2003, Christophe’s appetite for learning and discovery moved him to Lincoln, California where he oversaw the opening and operations of culinary needs for Thunder Valley Casino, as the Executive Chef.
Christophe’s passion and dedication to the Culinary Arts commits him to several culinary associations, culinary critique and a culinary mentor where he is highly involved in developing up and coming culinary talent.
In September of 06 Chef Christophe decides to open his own small little French Bistro in the heart of Roseville. He and his wife found a little charming place and transformed it to what they feel to be a traditional French Bistro, with a warm and welcoming feeling. The food is very close to what can be the most authentic French Cuisine in California, using fresh local ingredients with a fine touch and the Savoir Faire of French Cuisine. He has been called the French Classicist in Sacramento by Mike Dunne Food critic at the Sac Bee. Chef Christophe will always go out of his cooking principals to accommodate any new requests from customers.
Bistro La Petite France