As a seasoned gamer with countless hours spent in virtual culinary worlds, I must say, the transformation of Hotel Bel-Air‘s dining scene has left me spellbound! The fusion of French elegance and Middle-American classics is a gastronomic journey that would make even my in-game avatar envious.
The Hotel Bel-Air is now fully in its post-Wolfgang Puck era.
Initially, they introduced the culinary director, Joe Garcia, who was formerly of The French Laundry and earned recognition at West L.A.’s renowned tasting-menu restaurant, Manzke. Additionally, they welcomed Christophe Rull, a well-known pastry chef from France.
Currently, the duo responsible for enhancing the menu items at the outdoor-named restaurant within the property – don’t miss the artfully prepared tuna tartare – are now focusing on developing two innovative ideas.
In a modern, minimalist living room style preferred by today’s modest billionaires, you can now indulge in a lavish afternoon tea experience. Priced at $140 per person, the service encompasses a selection of both savory and sweet delicacies, complemented with a glass of champagne.
However, the highlight of the evening is an exceptional seasonal menu with a twist, offering sophisticated interpretations of traditional middle-American dishes such as grilled cheese sandwiches made exquisite with black truffle and shallot marmalade, deviled eggs adorned with caviar and gold leaf, and onion dip enhanced by caramelized onions. As Garcia explains, “The aim is to make it both familiar and elevated.” He was inspired for this reimagined setting by his visits to the French hotels, Le Meurice and Plaza Athenee, which are sister properties of the Hotel Bel-Air.
Moving forward from the old souvenir store, you’ll find our new Patisserie nestled within the property. Its comfortable seating extends into the enchanting, floral gardens that are emblematic of this place. As it turns out, many local patrons account for over half of our evening bar business and expressed a desire to have their coffee and pastries closer to home, rather than venturing to Brentwood or Beverly Hills. According to the hotel’s general manager, Christoph Moje, they longed to unwind in the garden while reading a newspaper.
Each item here is handcrafted: croissants, cookies, muffins, tarts, jams, cream puffs, pound cakes, cheesecakes, bread loaves. (Be prepared to pay around $25 for the popular Bel-Air sourdough, a 10-year-old mother levain.) “You won’t make a mistake with a croissant — but there are countless ways to mess up a croissant,” remarks Rull. “My goal is simplicity and mastery.”
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2024-08-12 22:24