PHOTOS BY FARRAH MAFFAI staff Chef Marc Elliott fires up a cognac creme sauce for the filet mignon at Clouseau’s in Metuchen.
BY MATT AUERBACH
Staff Writer
METUCHEN — Those in the mood for some authentic French cuisine should take a walk over to New Street.
Clouseau’s, located at 12 New St., is the latest addition to the borough’s culinary landscape.
Chef Marc Elliott and manager Craig Harvey toast to the opening of their new French restaurant on New Street.
For executive chef and co-owner Marc Elliott, the restaurant is not only the culmination of years of experience, it is a homecoming as well.
"I spent 13 years in California working as a chef," said Elliott, who attended the Los Angeles Culinary School of the Arts. "I ran the kitchen at Dizz’s As Is, a very popular French restaurant in Laguna Beach, and assisted on some of the Academy Award dinners in the mid-1990s, but I grew up in North Edison."
Upon returning from the West Coast to be closer to his family, Elliott got a job as bar manager for Fontana Trevi in Manhattan. He began looking for a place in the local area and, through a friend, found Fuji Sushi, a defunct Japanese restaurant on New Street.
"I looked the place over, liked it and signed the lease the next day," he said.
For Elliott, the name of the new restaurant was a "no-brainer."
"I wanted a well-known French name," he said. "So settling on the Peter Sellers character from the ‘Pink Panther’ movies seemed like the way to go."
Elliott believes the restaurant has two main selling points: feel and food.
"My partner and I made a conscious effort to keep the ambiance casual," he said. "That’s the West Coast influence."
To achieve this, Elliott has created a homey atmosphere by placing a working electric fireplace near the wood-paneled waiting area (which used to be a sushi bar), and only putting 15 tables in the restaurant.
There are photographs of old Hollywood stars on the walls and under the glass tabletops. Private parties can be held in the Green Room, which garners its name not from a being a fancy waiting room for celebrities, but simply from its green walls.
As for the food, the menu changes daily.
"We feature mainly French food with dishes from all over Europe," Elliott said. "Everything is made from scratch."
According to Elliott, the portions are big and the prices are reasonable.
All meals start with a homemade paté and garlic-tipped toast appetizer.
Diners also won’t have to wonder about the food they want to order.
"Every entrée has its own page describing it," said Elliott. As far as desserts go, the specialty of the house is the Belgian berry pie.
Elliott’s priorities appear to be in the right place.
"You’ve got to take care of the locals," he said. "We’ve hired a hostess so no one will have to stand around and wait to be seated. I hate that," he said.
Diners will also be able to relax while eating.
"When people come in here, I want them to feel like they’re in their own home," Elliott said.
Clouseau’s has no liquor license, so customers are welcome to bring their drink of choice.
Although the restaurant has been open for business since Nov. 21, this
coming weekend is the official grand opening.
Elliott has high hopes for his latest venture.
"I don’t want to sound stuck-up, but I think my place is different than any other restaurant," he said.
For more information, call Clouseau’s at (732) 205-0058.