New Delhi-born chef Suvir Saran demonstrates his cross-cultural cooking chops.
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The charcuterie is made in-house, and pastry chef David Carmichael is baking his own baguettes.
Expect frog legs, braised veal, seared scallops, and steak-frites.
One respected French chef is followed to this Downtown restaurant by another.
The restaurant will be L.A.'s first to ensure parties arrive at the risk of not getting their money back.
The French chef foresees a $70 set menu based on the Parisian bistronomie movement.
The South Bay boulangerie will bring its crossaints and croque madame to Santa Monica Blvd. this June.
We have an exclusive link to pre-sale tickets, two weeks before the public can bite.
Tim Carey, chef at the owner's Papilles, is overseeing dishes like pork shoulder garbure and baked eggs en cocotte.
The new restaurant serves French and Mediterranean under hotel chef Marius Blin.
The French chef learned his chops with two Michelin men in Burgundy, recently opening Peter in Tokyo.
The La Cachette chef-owner will return to L.A. in a year to bring his French-Asian fusion to a small restaurant.
French standards are being prepared by Paris chef Guillaume Jouvet.
After 35 years, changes may be afoot at the Manhattan Beach Frenchie.
Formerly of Taix and Morel's, Dominique Theval is serving French classics at a reasonable price point.
James Graham's dishes include traditional and creative French fare.
The concept is going from "upscale dining" to neighborhood "bistro," under the same chef that earned it a steady following.
A widely regurgitated report leads to rampant speculation.
The two talents, one of whom worked under Robuchon, the other under Guy Savoy, met ten years ago while training in Paris.
The Abbot Kinney veteran insists the closure is "not a sad thing," while we know where salvation for everyday French food is to be found.