A nod to Saigon: Jeffrey Nguyen's gourmet food truck has been doing so well that, well, he just had to open a bricks-and-mortar location in San Jose, near Oakridge Mall. His Le Bon de Cuisine specializes in French-Vietnamese food with up-to-date twists. Think pork belly sandwiches instead of the traditional banh mi, Parisian lemon grass chicken with red pepper mayo, and bowls of garlic noodles with shrimp and bacon. Trendy as it may be, Le Bon has its roots in history, as the Nguyen family -- specifically, Jeffrey's grandfather -- operated a restaurant in Vietnam from about 1950 until the fall of Saigon in 1975. In fact, the recipes for coq au vin and homemade mayonnaise come straight from the old family cookbook. Jeffrey Nguyen cut his teeth at the Professional Culinary Institute in Campbell and various Bay Area restaurants, including Madera at Rosewood Sand Hill in Menlo Park. Once the restaurant is running smoothly, he will get the food truck out on the road again. Details: Open daily, 11:30 a.m.-9 p.m. 5592 Santa Teresa Blvd., San Jose. 408-386-6348; http://leboncuisine.com.

New in South County: In Morgan Hill, Maurizio Cutrignelli's second restaurant, Fuzia, has been rebranded The Good Fork. The emphasis at this bistro, where Shawn Paul is the executive chef, is on farm-to-table cooking that features organic and sustainable ingredients from local purveyors.

Both the lunch and dinner menus have a decidedly French touch. There's boeuf bourguignon made with beef cheeks, duck confit, country pâté, steak frites and haricots verts. (You want the Italian recipes that Maurizio brought from Bari, Italy, with him? Head to his eponymously named restaurant nearby on First Street.) The dessert menu at The Good Fork will please both Francophiles and Italophiles: You can order either creme brulee or cannoli. Or both. Details: Open daily, 11 a.m.-10 p.m. 408-779-3200; www.thegoodforkbistro.com.

Send restaurant tips to Linda Zavoral at lzavoral@mercurynews.com.