Jessica Crumpton
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About
I’ve been in the food business on and off for over 20 years. I currently am a farmer in Napa Valley. I always drive to find the best quality ingredients to create a meal that’s an experience. In this area, we are fortunate enough to have great vendors and an abundance of resources to purvey exceptional ingredients. My roots are from a Creole family I grew up making shrimp and grits, collard greens, red beans, and gumbo. My first job was at the Detroit Golf Club where I learned techniques from an Austrian master chef on French and Italian cooking, starting my journey into fresh pasta and bread making. . During Culinary School I began branching out into certain Asian cuisines and specialize in making some traditional Japanese and Chinese dishes. My best dishes are coq au vin, pasta carbonara, beef Wellington, fried chicken, macaroni and cheese, beef bourguignon, bread, along with soups and stews. I believe in pushing for the best food to create the best experience for you and your family.
Overview
Serves Napa, CA
Background checked
2 employees
9 years in business
Business hours
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Projects and media
Reviews
Customers rated this pro highly for work quality, professionalism, and responsiveness.
5.0
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Heather D.
Sep 2, 2025
Molly F.
Sep 2, 2025
Jessica came to our home for an intimate anniversary dinner for six guests, and the experience was nothing short of extraordinary. From the moment she arrived, her professionalism, warmth, and attention to detail were evident — but it was the exquisite quality of her French cuisine and thoughtful wine pairings that truly elevated the evening into a culinary journey through France.
We were served an amuse-bouche: warm gougères, their pâte à choux pastry perfectly airy and crisp, filled with aged Comté and a whisper of black truffle. These elegant morsels were served with a Crémant de Bourgogne Brut Rosé, whose fine bubbles and crisp red fruit notes cut beautifully through the richness of the cheese.
Next, Chef Jessica presented a stunningly plated salmon tartare layered over creamy avocado, brightened with Meyer lemon zest, chives, and a delicate drizzle of citron oil. The freshness was impeccable, and each bite felt like the South of France on a summer day. She paired this with a Sancerre Blanc 2022 from Domaine Vacheron — a classic Sauvignon Blanc with piercing minerality and citrus backbone that mirrored and enhanced the dish flawlessly.
The centerpiece of the evening was a refined take on Canard à l’Orange: seared duck breast, perfectly pink and tender, with a sauce made from blood orange reduction, Grand Marnier, and a touch of duck jus. Alongside, Jessica served individual gratins dauphinois — thinly sliced potatoes layered with cream, garlic, and a hint of nutmeg, baked to golden perfection.
This course was paired with a Châteauneuf-du-Pape Rouge 2020 from Château de Beaucastel — a bold yet elegant Rhône red that balanced the duck's richness and complemented the citrus glaze with its subtle spice and dark fruit profile. It was a masterstroke in pairing and execution.
Fromages: Artisan Cheese Board
Jessica then surprised us with a cheese course — an artfully arranged board of French artisanal cheeses, including a perfectly ripe Brie de Meaux, Ossau-Iraty, and a pungent Roquefort, each accompanied by house-made fig compote, honeycomb, and walnut bread. This was paired with a Vin Jaune from the Jura, a bold and nutty wine that stood up beautifully to the intensity of the Roquefort and the complexity of the other cheeses.
The grand finale was a show-stopping Tarte Tatin. The apples were deeply caramelized, almost confit-like, resting on impossibly flaky puff pastry. Served warm with a dollop of Calvados-infused Chantilly cream and a shard of almond tuile, it was the perfect balance of rustic and refined.
Jessica paired this with a Saussignac 2018 from Château Richard, a lesser-known but enchanting dessert wine from southwest France — rich in honeyed apricot notes with a cleansing acidity that made each bite of the Tarte Tatin taste better than the last.
Jessica’s service was impeccable — discreet, friendly, and supremely professional. She explained each dish with passion and precision, introducing the wines with a sommelier's knowledge and a storyteller’s charm. Her plating was artistic without being pretentious, and the timing of the courses was flawless, allowing for conversation and enjoyment without feeling rushed.
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Jessica Crumpton