Rémi Lauvand

5 courses individually plated $60/cocktails $12 each/wine pairing, by the glass or bottle, $20 corkage

Beef Tendon. Ginger, anis, reduced broth, pea shoot
Mackerel “Escabeche”. Chocolate persimmons, la Quercia prosciutto, red frill mustard, brown butter, sherry vinegar
Pasture Raised Veal. Market vegetables, marjoram Parmesan jus
Beef Cheek “au gras”. Forono beets, ratte, pickled Musque de Provence pumpkin
Capriole Goat Cheesecake. Pineapple Quince, walnuts

All guest checks include a service charge of 18%. While additional gratuities are appreciated, they are neither required nor expected. Substitutions politely declined. Vegetarian options are not available during this chef’s brief tenure.

About the Chef

Chef Rémi Lauvand is one of the most well respected chefs in the country, a reputation he has earned from years of cooking in the world’s most well-respected restaurants such as New York institutions, La Grenouille, Le Cirque and Montrachet where Ruth Reichl from the New York Times gave the restaurant a coveted three-star review, solidifying
Rémi’s reputation as one of the New York’s most highly skilled and talented chefs.

He later moved Santa Barbara to launch Miro at Bacara Resort and years later join Michel Richard in Los Angeles at Citrus at Social.

In April 2008, S.Irene Virbila from the Los Angeles Times also gave the restaurant a glowing and coveted three stars review. Since then, Remi has been consulting on various places including the pre-opening and opening phase of the downtown Los Angeles Hot spot Rivera. He is currently working with long time friend at Café Pierre in Manhattan Beach where he obtained 2 ½ stars from the Los Angeles Times.