It’s rare to find such intense passion and enthusiasm for food and its potential to impart joy as that possessed by Treavis and Traci Taylor of fig bistro at 18 Brook Street in the historic Biltmore Village. It’s obviously infectious, as everyone from French-trained chef William Klein to the service staff bubbles over with excitement when talking about the delicacies coming out of the kitchen or what new creation might make it onto the menu.

Traci, who has successfully run the Everyday Gourmet for more than 12 years, met Treavis in 1995. Their mutual love for food, wine, and fun brought them together, culminating in the birth of Fig Bistro in April 2005. The couple’s extensive travels and culinary indulgences abroad contribute to the ambiance and general approach to dining at Fig Bistro. Believing food is more than mere sustenance and that running a restaurant is not just a job but a way of life, the Taylors dedicate their energies to providing an exceptional dining experience and sharing the joy of good food.

Chef William joined the team at the discussion stage, jokes Treavis. “He heard we were thinking about opening a restaurant and came to our house. We were impressed with his resumé but then he cooked us dinner at his house and we were sold.” William graduated from the New England Culinary Institute in Vermont where his interest in traditional French cooking took root. He followed up with a year in France studying under top chefs including Chef Didier Clement and Chefs Jacques and Antione Westermann among others.

“If I had to pick three words to describe my cuisine I would say: refined, elegant, and approachable—much like Asheville itself,” says William. “In all food I prepare, there is a distinct French influence of traditional technique and utmost care with each and every ingredient. I am a firm believer in respect for food. That reverence is reflected in my dishes.”

An example of that reverence is the Scottish Salmon. The dish takes this often overused fish to new heights. The salmon is pan seared and served with garbanzo beans, diced cucumbers, and fennel shavings in a lemon confit. The salmon’s savory smokiness pairs nicely with the freshness of the lemon-based salad. “Food shouldn’t have to try too hard,” Traci says. “We want the salmon to taste as good as salmon can taste.” The Beef Tenderloin offers locally raised beef with a satisfying earthiness in a rich bordelaise sauce. The mushrooms were foraged locally by a staff member (we couldn’t convince him to disclose the location) and are delicious. Served with spinach and fingerling potatoes, the portions are just right.

William pays ample attention to each ingredient and has a talent for balancing flavors. The Arugula Salad serves up tasty salami strips, Italian shaved parmesan, and vibrant greens in a lemon vinaigrette. What would good food be without good wine? Treavis and Traci spent a lot of time building the wine list with the intent of providing solid staples while offering wonderful surprises from France, Austria, and South Africa. Likewise with the beer menu, says Treavis, it was designed to meet different tastes including domestic microbrews.

Fig Bistro serves a wonderful lunch and brunch menu as well with delightful selections including homemade Quiche, Meatloaf, Duck Confit, Lemon-Cornmeal Pancakes, and Macaroni Gratin. Come in and enjoy their enthusiastic hospitality and some really good food. For more information, visit them online at figbistro. com. For reservations, call at 828.277.0889.