Brasserie Mon Chou Chou sits near the entrance of Hotel Emma in the Pearl district, in the space once occupied by the Culinary Institute of America's Nao. Executive Chef Laurent Réa, who grew up in Lorraine, France, leads a kitchen focused on quintessential French comfort food — steak frites, escargot, and classic fondue among the dishes drawn from regions across France.
The name is an affectionate French nickname, and the room carries that same warmth: a bustling, all-day brasserie atmosphere meant for both everyday meals and special occasions, with free-flowing drinks and conversation. Reviewers point to raclette, French onion soup, Bayonne ham, and duck as regulars on the table, alongside crème brûlée and emmental-topped fries.
The restaurant sits within the Pearl, the former brewery grounds turned culinary district that anchors much of San Antonio's food scene today.
The name is an affectionate French nickname, and the room carries that same warmth: a bustling, all-day brasserie atmosphere meant for both everyday meals and special occasions, with free-flowing drinks and conversation. Reviewers point to raclette, French onion soup, Bayonne ham, and duck as regulars on the table, alongside crème brûlée and emmental-topped fries.
The restaurant sits within the Pearl, the former brewery grounds turned culinary district that anchors much of San Antonio's food scene today.