Melisse
Saturday, 07-23-2011
Santa Monica, CA
Melisse has been near the top of my list for must-try restaurants for a very long time but I never got around to it--until now. As one of only 4 two-star Michelin restaurants in Los Angeles (2009 edition), I was extremely excited to give this contemporary French cuisine a shot. Melisse has been amongst Zagat's highest rated restaurants for 10 years and Chef Josiah Citrin is on the record for actively coveting a third Michelin star before the guide decided to abandon Los Angeles. Three tasting menus are offered: a"Ten" menu, a vegetarian menu and a overly decadent Carte Blanche. Imaged below is the "Ten" menu.
AMUSE BOUCHE #1: TWO WAYS, INVERSIONS
Tomato, Goat Cheese, Pistachio
AMUSE BOUCHE #2: CARLSBAD OYSTER
Melon Gelee
ASSORTED BREAD
Basil Brioche, Bacon, Olive Ciabatta, Brioche
EGG CAVIAR
Lemon Creme Fraiche, American Caviar
NEW ZEALAND TAI SNAPPER
Kohl Rabi, Sweet Scallion, Mustard Vinaigrette
 |
Summer Squash and Zucchini, Tomato Sorbet
SEARED FOIE GRAS
Honey Crisp Farms Plums, Pistachio and Vanilla
SANTA BARBARA SPOT PRAWN
Razor Clams, Santa Barbara Uni, Lemon Cucumber, Shiso Infused Watermelon Broth
ATLANTIC HALIBUT
Brentwood Corn, Pole Beans, Smoked Tuscan Garlic Emulsion
IBERICO PORK PRESSA
Mustard Greens, Potato and Confit Tomato Galette, Pork Jus
FOURME D'AMBERT
Garcia Farms Mulberries, Candied Pecans, Peppered Honey
CHOCOLATE AND CARAMEL FONDANT
Hazelnut Crumble, Valrhona Abiano Sorbet, Mochaccino
WHITE AND YELLOW PEACH
Ginger Beer and Melisse
PETIT FOURS
Vanilla Cream Caneles, Chocolate Chip Cookies, Berry and Chocolate Macaron
VERDICT:
This was a satisfying meal that demonstrated a full culinary spectrum--from the classic French preparations of seared fois gras and egg caviar to the more "molecular" ginger beer icicles and tomato spherifications. I was also impressed by the wide array of house-made breads offered (4 imaged above but 6 total offerings). A highlight of the menu was the spot prawn with uni and shiso watermelon broth, which showcased a refined and composed mixed of flavor and textures, all while preserving the natural flavors of the seafood. But surprisingly, I wasn't blown away by many of the other dishes like I would expect at a 2-star Michelin restaurant. They were all good, but not spectacular. And though the service was attentive, it was slightly off-paced with long waits between the later courses the the earlier courses almost too rushed. Overall I would still recommend this restaurant to those looking for a French tasting menu.
This was a satisfying meal that demonstrated a full culinary spectrum--from the classic French preparations of seared fois gras and egg caviar to the more "molecular" ginger beer icicles and tomato spherifications. I was also impressed by the wide array of house-made breads offered (4 imaged above but 6 total offerings). A highlight of the menu was the spot prawn with uni and shiso watermelon broth, which showcased a refined and composed mixed of flavor and textures, all while preserving the natural flavors of the seafood. But surprisingly, I wasn't blown away by many of the other dishes like I would expect at a 2-star Michelin restaurant. They were all good, but not spectacular. And though the service was attentive, it was slightly off-paced with long waits between the later courses the the earlier courses almost too rushed. Overall I would still recommend this restaurant to those looking for a French tasting menu.
Mouth watering pics. Wish I could have been there...
ReplyDelete