“Cooking is the only art form that utilizes ALL your senses,”says Mistral Chef Ben Nerenhausen. “Taste, smell, visual appeal and the textures you feel in every bite. Even the way it sounds, sizzling fresh from the grill. It’s a chance to be adventurous, with potential to do anything on the plate.”

That’s what people can look forward to at Mistral: Art that tells a story, taking all who visit on a sensory journey, with influences from France, Spain, North Africa, the Middle East, Asia and beyond. “Mistral is a wind in the Mediterranean, like a breath of fresh air,” Nerenhausen adds. And like its namesake, Mistral in Princeton will bring refreshing surprises to a seasonally changing menu. Locally sourced ingredients from nearby farms, New Jersey’s coastline, and the restaurant’s own herb garden will be combined in eclectic, exciting dishes using flavors from all over the world.

Trained in California at award-winning restaurants including Michelin-starred “The 5th Floor,” “Salt house,” and “Restaurant at Meadowood,” Nerenhausen brings a broad background to Mistral. “Our food here will be unique, yet approachable. Never intimidating but always enlightening.