The French Gourmet, a Pacific Beach bakery and restaurant that has anchored Turquoise Street for decades, is set to close on January 4, 2026, owner Michel Malecot says. The shutdown follows Malecot's sale of the restaurant's Turquoise Street parcels to a Los Angeles developer and months of sharply reduced business tied to neighborhood opposition to a proposed 23-story tower. Malecot has told employees and customers the closure will hit every part of the operation, including the bakery, the dining room and the catering business that helped build its reputation.
Owner Sells Property, Announces Closure
As reported by The San Diego Union‑Tribune, Malecot sold two Turquoise Street parcels to Kalonymus LLC, with the sale closing in late September 2025 for about $7 million. The outlet also notes that a required layoff notice filed with the state Employment Development Department lists as many as 102 employees tied to the businesses. In its reporting, Malecot blamed a collapse in catering bookings and a local boycott after the sale for speeding up the decision to close.
A Local Mainstay Since 1989
According to the restaurant's website, Malecot first left his mark on San Diego dining with the French Laundry in La Jolla in 1979, then opened The French Gourmet's Pacific Beach location in 1989. Over time the spot grew from neighborhood bakery to full-service operation, with the bakery, dining room and a substantial catering arm earning a countywide reputation for wedding cakes, pastries and events. The business still lists hours and a catering contact on its site for customers with existing orders or questions about booked events.
Why The Sale Sparked A Backlash
Neighbors were alarmed when plans surfaced to replace the corner with a 23-story development that critics argue would tower over Pacific Beach's low-rise streetscape. NBC San Diego reports that Malecot posted a video to the restaurant's Instagram saying, "For the record, I had no idea of the extent of the project," and describing the first six months of 2025 as a "financial disaster." Local groups responded with protests and a boycott that coverage of neighborhood rallies shows has cut into both foot traffic and catering bookings.
Sale, Staff And Finances
Malecot told the Union‑Tribune that catering had historically generated as much as 70 percent of the business's revenue but had slid to roughly 40 percent in recent years, a shift he said left the operation more exposed. The required layoff notice filed with the state identifies as many as 102 employees who could be affected when the Pacific Beach location shuts down. Malecot said the sale of the property brought in cash but did not fully make up for a year of mounting losses tied to lost bookings and the neighborhood backlash.
Legal Backstory
The French Gourmet also carries a legal chapter in its history. ICE agents raided the business in 2008 and arrested 18 workers, according to reporting from the time. The Los Angeles Times and other legal coverage note that Malecot later pleaded guilty to a misdemeanor charge of employing undocumented workers and paid roughly $396,000 in penalties as part of that long-running investigation. The case remains part of the restaurant's complicated past with regulators and the courts.
What’s Next For The Corner
The development proposal, often referred to as the Vela or Turquoise Tower project, would consolidate several lots on Turquoise and Cass into a mixed hotel-and-residential tower that critics say would break the neighborhood's 30-foot height limit. Times of San Diego reports that Mayor Todd Gloria and others have voiced reservations about the plan and that city staff have sought technical guidance from the state. Opponents argue that the application leans on state density-bonus rules to get around local limits, and neighborhood groups say they plan to keep pressing elected officials and the city as the review moves ahead.
Final Service And Farewell
Malecot says he plans to keep the doors open through early January so staff can transition and long-time customers can stop in one last time. The restaurant's website still lists current hours and a phone number for catering inquiries. For people with standing orders or upcoming events, the business's website and listed contact remain the primary sources for up-to-date operational details.
