Chardon is giving Houston a taste of classic French bistro cooking, with chef E.J. Miller leading the way. A graduate of Houston’s Culinary Institute LeNotre, Miller brings serious experience from kitchens like Riel, Coppa Osteria, SaltAir, and Muse. At Chardon, he blends his French training with local Texas ingredients for dishes that feel both elevated and familiar. Everything is made in-house, from the bread to the sauces, so every plate hits just right. The Crab & Endive “Caesar” with its inventive take on a classic, is a restaurant favorite, best paired with a glass from the all-French wine list heavy on Burgundy, Bordeaux, and Rhône Valley picks. chardonhouston.com
The Endive
Instead of using a traditional lettuce, Endive, a vegetable in the chicory family, has a natural bitterness that adds a fresh, clean contrast to the richness of the crab and the depth of the caper aioli. “The slight bitterness wakes up the palate and balances the savory elements like the Parmigiano Reggiano, toasted breadcrumbs, and fried capers,” said Miller.
The Filling
The salad features 3.5 ounces of Texas blue crab per serving. Miller says nothing is incorporated with the crabmeat because they want the locally sourced crab to shine on its own. “The supporting ingredients in the salad are meant to complement the crab, not compete with it.”
The Topping
The salad is topped with caper aioli, toasted homemade breadcrumbs, Parmigiano Reggiano, fried capers, fresh lemon juice, and cracked black pepper. “The caper aioli adds richness while the breadcrumbs bring a warm, buttery crunch that contrasts the crisp endive,” said Miller. “Parmigiano Reggiano adds a salty, umami element that enhances the crab, and the fried capers give a pop of sharp, savory flavor. Each topping plays a role in balancing richness, texture, and acidity.”
The Dressing
At the French restaurant, the dressing is a play on a classic Caesar, but with a few distinct twists. Instead of using the traditional anchovy-based approach, Chardon uses capers and fish sauce to bring a similar umami depth. “We also add white balsamic vinegar, caper juice, lemon juice, Tabasco, and Worcestershire for acidity and complexity, along with a touch of sugar to balance the brininess. Grated parmesan and minced garlic round it out, staying true to the Caesar profile but with a brighter, more briny character,” adds the chef.