Southtown restaurant cooked up French favorites for Wemby

• Chef Rob Arambula found out that Wemby, who was born and raised in France, loves his grandma's vegetable soup — so much so he'd pick it if he could eat only one thing for the rest of his life — and decided to try his hand at cooking soupe au pistou.
• The soup, with origins in Provence, features seasonal vegetables and is adorned with a spoonful of pistou, a basil pesto without nuts.
• He also made mille-feuille, also known as Napoleon, for dessert.

What they're saying: Houston Carpenter says it was "very special" to provide one of the first San Antonio meals, not only for Wembanyama, but also for his family.

• "He couldn't be more of a family man, he was destined to be a Spur," Houston Carpenter says.
• "We're going to get a whole menu for him so each time he comes he gets a little taste of France," he adds.

What's next: The owner says Up Scale is looking at making the "rookie special" available to guests upon request.