Montblu: French Cuisine to Welcome Ewe Home

As the Salt Lake Valley and its surrounding communities continue to expand and develop, there are many reasons to get pumped about what’s new in the Heber Valley. Midway’s exciting new development, Southill, promises to bring thoughtful architectural detail, inspired restaurants and a true village-style sense of community. One of the highlights Southill plans to offer is Montblu, the upcoming restaurant of Michelin-recognized chef Steven Fretz.

After spending years building experience and an impressive career in big cities like San Francisco, New York, Los Angeles and Miami, Chef Fretz returns home to open Montblu, a casual French restaurant focused on breakfast and lunch. Fretz describes his vision for Montblu as “approachable French” food, with slightly under 20 menu items focused on showcasing technique while still being relatable dishes. And while the core of the menu is French food, as many chefs are classically trained in French cuisine, Chef Fretz’s dishes also borrow inspiration from other parts of the world.

As one of the core values of Montblu is an intent focus on technique, much of the dishes on the menu are built to showcase that exactly. Fretz absolutely lights up when describing his favorite menu items and the skill that goes into them, focusing on intriguing details such as seasonal gelee, foie gras pâté, house-made breads such as brioche and house-made salami that’s then breaded and fried. He also teases dishes like a baked French toast and his signature three-times fermented donut with brown butter glaze — a menu item he brings to every restaurant. 

The darling sheep logo of Montblu is more than an eye-catcher; it also conveys a lot about what Montblu really means. The ewe’s friendly and playful spirit is a subtle preview of what to expect from the experience of dining at Montblu and is also a direct reference to the nearby herd of sheep. The name Montblu is, of course, also inspired by the location, as mountains are integral to the culture of the Wasatch Front and Back. Chef Fretz is already familiar with what it means to be a part of the Heber Valley, as he spent time in Heber after high school living the ski life with his friends. And though he’s spent many years working in buzzy, big-name cities, Fretz says that Utah feels like his home.

The process of creating and opening Montblu started when Fretz connected with the developer of Southill and grew from there, with Montblu being put into the works, as well as a high-end steakhouse Fretz will be opening in Southill around spring of 2027, Charolais. It’s not just the team at Montblu and Charolais who are drawn to Southill’s picturesque location; Fretz says that other chefs are coming here for the space but also for the people. He is grateful that the community here still has a bubbling excitement about what’s new in the culinary world and says it reminds him of his early days as a chef when he was first training — the excitement, the exhilaration and all the new possibilities yet to be explored.

Family, history and community are at the core of Fretz’s journey with Montblu and Charolais — and he brings that mentality into the workplace as well, bringing trusted members of his team with him from Coast Range, his restaurant in California, which he opened with four of his best friends. Fretz says that almost the entire team at Montblu are trusted friends and colleagues that he has worked with in previous projects — just another example of the great care and dedication Chef Fretz has poured into his work and that is sure to shine here at Montblu. 

Montblu is anticipated to open in mid- to late-October of this year, with many exciting events leading up to the grand opening. Charolais, which will boast a show kitchen, extremely fine dining and tableside experiences, will arrive not too long after. Chef Fretz has learned during his distinguished career that when you really put yourself into something, the rewards are truly meaningful and fulfilling — something we will be able to see for ourselves when Montblu opens this fall. 

Read food reviews by Joni Bianca:
Baek Ri Hyang: Chinatown’s Hidden Gem
Two-Bit Bistro: Not Just a One-Hit Wonder

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