Josiah Citrin is on a mission. Not just to maintain and grow the finest modern French-inspired cuisine in Los Angeles at his restaurant Melisse (Two Michelin Stars). Something more.
“We have a great restaurant city,” says the chef (above), “and don’t get the credit for it.”
With that mindset, Citrin has invited several of his favorite chefs—all Michelin starred—to visit and collaborate on special meals using local ingredients at Melisse this summer. Each of the chefs will present alternating courses with Citrin.
The series begins this Sunday, June 27, with Chef Christopher Kostow (above) of The Restaurant at Meadowood, Napa Valley, and here’s the menu:
Amuse Bouche by Fig’s Ray Garcia
First Course: Foie Gras in Black Bread, Dark Chocolate, Apricot, Bacon
Second Course: Santa Barbara Spot Prawn, Hokkaido Scallop and Cuttlefish, Windrose Farm Tomatoes, Uni-Apple Emulsion
Third Course: California Halibut with Serrano “Skin,” Molten Corn, Porcini, Borage
Fourth Course: Liberty Duck Breast and Confit Leg, Murray’s Lulu Berries, Japanese Turnips, Jus d’ Epice
Fifth Course: Veal Breast “Vitello Tonnato,” Hamachi Collar Mayo, Pickled Cucumber, Sorrel
Dessert: Peach, Peach, Peach
Following dinners will include Chef April Bloomfield of The Spotted Pig in New York on July 26, and Chef David Kinch of Manresa in Los Gatos on August 23.
Think of it: the chance to sample the work of three different Nationally prominent top chefs without having to travel! If you only eat out three times this summer, I’d say these would be your best choices each time.
All of the meals will be accent by amuse bouche from Chef Ray Garcia, of Santa Monica’s Fig. A portion of the meals’ $150 prix fixe will be donated to the Special Olympics.
Melisse is located at 1104 Wilshire Boulevard, Santa Monica 310.395.0881