Top Chef Alumni Newsletter

Marcel Vigneron Brings Uni Flan and Nitro Dipping Dots to Gonpachi This Weekend


Top Chef vet Marcel Vigneron is on the path of a ronin these days, unexpectedly popping up at a range of L.A. restaurants and events, but refusing to chain himself to any one particular kitchen. For his next act, Marcel will jump behind the sushi bar at Beverly Hills’ Gonpachi to prepare a kaiseki-style dinner, merging Japanese tradition with some of the high-tech science the chef oft employs. The dinners are planned for this Sunday, December 11th, and the following day, December 12th. And what will Marcel cook?


While a full menu isn’t yet available, Marcel’s camp tells us he plans to serve a chawan mushi with asparagus cream, salmon roe, and nitro dippin dots; hiramasa tartare with avocado, citrus, pomegranate, and hibiscus gel; uni flan with fennel cream and shiso; langoustine ravioli with Tuscan kale and beurre blanc bagna cauda; tempura egg with pork belly, coffee potatoes, and maple soy; and squab with persimmon, brussels sprouts, and apple, among other undisclosed dishes. Sitting at the bar, gazing into Marcel’s livid baby blues, will cost $135 and is limited to fifteen guests, while an addition 45 seats in the garden room go for $100 each. Reservations can be made at 310-659-8887 and full logistics are below.

134 North La Cienega Blvd
Beverly Hills


Kaiseki Pop-Up Dinner
Specially Created Menu by
Marcel Vigneron

Sunday, Dec 11th & Monday, Dec 12th
7:30pm Reception
8:00pm Dinner

Bar Seating: $135 (limited to 15 seats)
Garden Room Seating: $100 (limited to 45 seats)

Price includes food & drink pairing. Excludes tax & tip. Guest will be charged at time of reservation.

Marcel Vigneron Brings Uni Flan and Nitro Dipping Dots to Gonpachi This Weekend