French Culinary Week at Hotel Bel-Air: Yannick Alleno of Le Meurice Comes to LA
Crispy hen egg yolks with "Golden oscetra" caviar to Jelly of acidulated green apple with vervain; Duck Foie gras poached with Chambertin wine to Chicken from "Bresse" with white truffle served four ways (including Chicken leg quenelles in strong consommé); and Preserved wild salmon from "Adour" served pink with melted cabbage with orange peels and cleared stock flavored with juniper berries to Melted chocolate and lemon cake acidulated with gold leaf.
The superstar chef from Le Meurice, one of Paris' grandest hotels, will be at the Hotel Bel-Air on November 10th, 11th, and 12th where he will present a "multi-course gastronomic tour through time the dishes of Paris through the ages." The Hotel Bel-Air is now part of the esteemed Dorchester Collection, joining exceptional properties like Le Meurice. Dinner is priced at $150 per person, plus tax and gratuity. Suggested wine pairings will be additional.
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