At 6:00 P.M. next Friday, November 12th, The Langham Pasadena will unveil its rebooted restaurant, no doubt striving to sustain some of the energy Michael Voltaggio brought to the kitchens of this centenarian property. The Royce will be helmed by chef David Feau, a Guy Savoy, Le Miravile, Lutece, and Cafe Pinot vet who will twist light Cali cuisine and technique-heavy New American dishes with plenty of global influences (including noticeable nods to his native France). What’s going to be on his farm-to-table menu?
Feau plans preparations of tuna belly with green apple, a ravigote made with argan oil, and 62-degree quail egg, plus a slow-poached lobster with pomegranate “hot and snow,” heirloom beans with infused lemon verbena, champagne grapes, and Roquefort, and day boat Blackburn Chatam cod with squid ink spaghetti and citrus dashi broth.
On the heavier side, expect a pan-seared Brandt beef with spiny lobster tail and bone marrow, and a skinless roasted Guinea with chestnut milk, domestic caviar, and spinach leaves. These few sample dishes bode well for the restaurant to recapture some of the inspiration and imagination found in Voltaggio’s cooking, and Feau’s resume speaks for itself in terms of how the execution will play out.
The room has been handled by Johnson Studios, with standout features being two wine rooms in separate red and white tones, which look, respectively, classic and contemporary. A glass-encased veranda overlooks the property’s Horseshoe Garden and like Scarpetta, a chef’s table will be available in the kitchen to get close and personal with Feau.
The Royce opens Friday, November 12th, and will be open for dinner Tuesdays through Saturday. Reservations will be available at 626-585-6410.
The Royce at The Langham, 1401 S. Oak Knoll Ave. Pasadena.
Earlier: The Langham Dining Room Will Become “The Royce” Under New Chef David Féau [Grub Street]