Renaud's Patisserie & Bistro recently received a TripAdvisor® Certificate of Excellence award.
The accolade, which honors hospitality excellence, is given only to establishments that consistently achieve outstanding traveller reviews on TripAdvisor, and is extended to qualifying businesses worldwide. Establishments awarded the Certificate of Excellence are located all over the world and represent the upper echelon of businesses listed on the website.
When selecting Certificate of Excellence winners, TripAdvisor uses a proprietary algorithm to determine the honorees that takes into account reviews ratings. Businesses must maintain an overall TripAdvisor bubble rating of at least four out of five, volume and recency of reviews. Additional criteria include a business’ tenure and popularity ranking on the site.
This was just a little storefront next door to Harry’s Plaza Café in the Loreto Plaza. (Which, by the way is a magical address for winning Best Of awards — four firsts and a second within an easy walk.) Today, the French patisserie began by Renaud and Nicole Gonthier is in three locations in Santa Barbara, including the corner of the fancy Gelson’s (also in Loreto Plaza, naturally.) “I think people like us because they like anyone who is committed to doing something well, and we are committed to this,” said Executive Chef Renaud Gonthier.
October 17, 2013
The best chocolate croissant you will ever enjoy is not waiting for you in Paris. (Sorry if that shakes up some plans for intercontinental travel but, don't worry, they still have the best escargot.) No, it is right here in Santa Barbara, waiting, nay, beckoning from the beautiful glass case at Renaud's Patisserie & Bistro. Before you even take the first bite, you know there is something different about this croissant, something that makes it superior to any previous croissant you've eaten. Just put one finger on the shell and you will feel the difference; the crust is so flaky and perfectly baked that it literally shatters at the touch! And yet somehow, through a magical method likely known only to Monsieur Renaud, the interior is still moist and chewy. And the chocolate? Of the highest quality, dark yet sweet and not too much. The almond croissants certainly aren't shabby, either.
USA Today 10 Best
They’re the new kids on the block who have already been here five years. (I know, really?) But this year, the readers are confirming what a lot of the city has been saying for some time: Nicole and Renaud Gonthier’s little Loreto Plaza bakery — and they’re now serving at Arlington Court, too — is très superbe. “We’re really happy about it,” said Renaud. “I think our secret lies only in our commitment to quality. We love our food, and we hope that love comes across to the people who eat it.”
October 18, 2012
Renaud Gonthier evidently is taking it easy on the competition, for his wife, Nicole, when asked, “Is there anything Renaud can’t bake well?” answers, “Renaud is an extremely talented pastry chef, so there is nothing that he can’t cook well. The one item that he chooses not to cook: cupcakes.” But those chocolate-and-almond croissants have led to religious experiences for many, to the point where there are now two Renaud’s and one on the way in Gelson’s. And while he also won the UCSB Arts & Lectures– and Whole Foods Market–sponsored King of Pastry contest this spring, don’t just go for the sweet treats — try the spot-on pan-bagnat or any of the egg dishes, and you’ll see that he can do pretty much anything in the kitchen.
September 29, 2011