One respected French chef is followed to this Downtown restaurant by another.
Showing 1-19 of 19 posts
The hotel is keeping the restaurant's elegant look but embracing a new steakhouse concept.
Chef David Feau won't hang around while the concept changes to an American steakhouse.
The chef has a blunt laundry list of ingredients he'll pair with the taboo liver, plus five surprises for the chef's table.
The statewide ban comes in an era when L.A. chefs are getting ever more playful with the delicacy's versatility.
The Royce chef plans a series of meals inspired by and dedicated to French artists.
While Ariane Daguin stirred up a counterinsurgency to the forthcoming ban, David Feau silently shared his passion for the product.
Company founder Ariane Daguin, aka "Ms. Foie Gras," will help chef David Feau celebrate the terroir and cuisine of Southwest France.
The L.A. Times critic goes high-end while scoping out the city's best golden bird.
The chefs will concentrate on the best of summer, and also throw together smoked eel with flatiron steak.
$100 tickets will be offered to one of the town's biggest tasting events for one night only next Friday.
The new menu showcases early spring ingredients, with utensils optional.
David Feau's cooking pries a third star from the tight fists of S. Irene Virbila, while Mr. Gold gets called out for his saltenas story.
The chef might have received five stars if not for the waiter who may have been "plucked from a pizza parlor or IHOP."
If rabbit with cinnamon grilled mushrooms or huckleberry foie isn't your thing, a tasting menu is available for vegetarians
Guy Savoy and Patina vet David Feau plans creative farm-to-table twists on French and American classics.
This should be enough to tide Pasadena over before The Royce arrives later this month.
The Patina and Lutece vet will cook light California fare.