guest stars

Andre Guerrero And David Feau Cooking at Tapenade, February 27

Ressul Rassallat

Ressul RassallatPhoto: Tapenade

Tapenade, the new West L.A. restaurant from former L'Orangerie sous and Lodge at Pebble Beach executive chef Ressul Rassallat, will welcome chefs Andre Guerrero (Maximiliano, The Oinkster) and David Feau (the French former Patina chef who recently closed The Royce in Pasadena) to dinner next Wednesday, February 27. The trio will prepare a seven-course meal priced at $72 per person, with an $18 optional supplement for wine pairings. Dishes will include Guerrero's lobster panna cotta with pineapple, John Dory a la plancha with cuttlefish and fennel pollen from Feau, and Rassallat's rack of lamb in a vadouvan reduction, in addition to a two layered chocolate and vanilla bean creme brulee. Reservations can be made at 310-312-6233 and the full menu can be seen below.

Tapenade
February 27, 2013
$72 per person; $90 with wine.

MENU

AMUSE-BOUCHE
smoked salmon tartare croustade, yuzu and salmon roe
lemon gelėe with tahitian vanilla, four berries

Chef Andre Guerrero
LOBSTER
panna-cotta with pineapple
Sanford, Flor De Campo Chardonnay, Santa Barbara, 2010

Chef David Feau
FARMED LETTUCE HEART AND BABY KALE
salsify, kumquat, maitake mushroom, onion petals, bergamot orange jus
Charles Krug Sauvignon Blanc, Napa Valley, 2010

Chef Andre Guerrero
CHICKEN GNOCCHI
morel mushrooms and asparagus

Chef David Feau
JOHN DORY A LA PLANCHA
forbidden rice, cuttlefish, fennel pollen, smoked tomato oil
Lockwood Pinot Noir, Monterey, 2009

Chef Ressul Rassallat
RACK OF LAMB
goat cheese-eggplant cannelloni, vandouvan reduction
M. Chapoutier Bellerouche, Syrah-Grenache, Cotes-du-Rhone, France

Chef Ressul Rassallat
TWO LAYERED CRÈME BRÛLÉE
chocolate and vanilla bean
Sandeman 10 Year Tawny Port

Mignardises

Advertising

Popular Topics

 
NY Mag