"When I was growing up in L.A., L'Orangerie and L'Ermitage were the big French restaurants in town. Josiah forged his own path - with the attention to detail and bells and whistles of fine dining but a focus on our local farmers and a local perspective that we had not really seen before."
"I can't say French. Too many vegetables to be French." This statement reveals Citrin's innovative approach in blending his culinary style with local California produce.
"I think he continued in a vein, what Jean Bertranou started at L'Ermitage, to really show the world that we have first-class, top-class French cooking in L.A." This observation highlights the legacy and standards set by Citrin.
Inside, legendary restaurateurs, chefs and former Mélisse cooks pitch in: A.O.C.'s Suzanne Goin fries salt cod fritters topped with saffron aioli. This depicts the collaborative spirit and camaraderie within the culinary community.
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