Category

French

French Food San Diego

Addison Pithivier Hiver

Several dishes from Chef William Bradley’s dinner at Addison, the marquee restaurant on the grounds of The Grand Del Mar resort could have qualified as my Food of the Week. Bradley’s Alaskan King crab...
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Pastry Los Angeles

Maison Giraud Chocolate Hazelnut Kouign Amann [CLOSED]

Don’t call it Nutella. Yes, Maison Giraud pastry chef Noubar Yessayan produces his own version of the famed chocolate hazelnut sauce that Pietro Ferrero created in Italy in 1946. Ferrero clearly deserves his flowers...
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Pork Los Angeles

Republique Dry-Aged Cook Pigs Pork

For Los Angeles Food & Wine, Walter and Margarita Manzke welcomed lauded San Francisco chef Michael Tusk to Republique to prepare a collaborative four-course lunch. Each dish was very good. Since Dose of Vitamin...
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Cocktail Los Angeles

Republique Celery Cocktail

Brash Republique bar manager Erik Lund has applied lessons learned from mentor Julian Cox to create a balanced cocktail menu centering on APERITIF, TRADITION, and MARKET to complement Walter Manzke’s California-influenced French cuisine. During...
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Lobster Roll Los Angeles

Petrossian Lobster Roll

At Petrossian West Hollywood, chef Giselle Wellman has earned the freedom to experiment with the famed family’s marquee ingredient: caviar. Sure, you can find premium sturgeon roe on soft scrambled eggs and blinis, but...
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Steak Los Angeles

Bouchon Beverly Hills Steak Frites [CLOSED]

At Bouchon Beverly Hills, the sole Los Angeles outpost from Thomas Keller, the Napa Valley Vintners hosted lunch with winemakers from their region, along with assorted wine-fueled media types. A prix fixe menu led...
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