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Melisse- Classic French

russkar Jan 25, 2007 09:08 AM

Last night we went with friends that love Paris for dining as much as we do for the Carte blanche Menu at Melisse.

GREEN APPLE CONSOMME'
Green Apple Caviar, Green Apple Froth

FENNEL FLAN
Orange Gelee, Cashew Froth

CRONES-TRUFFLE VELOUTE
Lobster Consomme, Pickled Pears, Maine Crab

EGG CAVIAR
Poached egg, Lemon Chive Creme Fraiche and American Osetra Caviar

DUO OF MELISSE FOIE GRAS
Date Confiture, Pink Lady Apples, Huckleberry Gastrique

MAINE LOBSTER BOLOGNESE
Fresh Cappelini, Basil, Truffle Froth

CRISPY DAURADE "EN ECAILLES"
Porcini Mushroom Daube, Anson Mills Polenta, Endives

HAY BAKED CHICKEN
Brown Butter Potato Puree, Winter Root Vegetables, Albufera Sauce

SUCKLING PIG "TETE au PIED"
Cippolini Onion, Celery Root Fondant, Maderia Jus

FROMAGE

HOMEMADE VANILLA YOGURT
Strawberry Sorbet

FROZEN PASSONFRUIT SOUFFLE
Pistachio, Coconut, Lemongrass Broth

CHOCOLATE, CHOCOLATE, CHOCOLATE

Dinner lasted 5 hours. We all felt the food was fantastic!

The Wines were:
Pegau 05
Beaucastel 97
D' vogue "M" 88
Cheval 83
Pressac 59

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  1. m
    mrbyll RE: russkar Jan 25, 2007 09:11 AM

    and now 5 hours at the gym

    1. sku RE: russkar Jan 25, 2007 10:06 AM

      Sounds great...but no chocolate dessert course?

      3 Replies
      1. re: sku
        russkar RE: sku Jan 25, 2007 10:52 AM

        Oops I forgot to add the Chocolate till just now?

        1. re: russkar
          sku RE: russkar Jan 25, 2007 11:22 AM

          Can you give more of a description of the chocolate? Was it a chocolate three ways type of thing?

          1. re: sku
            russkar RE: sku Jan 25, 2007 02:19 PM

            Choc Ganache on Banana Parfait, Choc Souffle, Choc ? Still in Coma and can't remember?

      2. b
        budlit RE: russkar Jan 25, 2007 10:25 AM

        that sounds amazing. now I know where all the passion fruits went from wed. market.....I was too late. glad they went to a good cause

        1. e
          epop RE: russkar Jan 25, 2007 01:27 PM

          how distinct were the huckleberries, russkar?

          1. Porthos RE: russkar Jan 25, 2007 01:48 PM

            Forget the dinner. Your wines sound amazing! Did you bring your own or is that the pairing (doubt it), or did you order all that from their cellar?

            1 Reply
            1. re: Porthos
              russkar RE: Porthos Jan 25, 2007 02:21 PM

              We brought all, but the first bottle which was very nice from their extensive list.

            2. g
              Griller141 RE: russkar Jan 25, 2007 07:52 PM

              How was the Pressac (not La Tour de Pressac?) 59 holding up? And the was Cheval (Blanc, I presume) 83 exquisite as it was 2 years ago - still evolving after being opened 45 minutes?

              3 Replies
              1. re: Griller141
                russkar RE: Griller141 Jan 26, 2007 07:17 AM

                59 holding up incredibly and took 2 hrs to open. Same with 83, great stuff!

                1. re: russkar
                  j
                  jono37 RE: russkar Jan 26, 2007 12:09 PM

                  Style question for an inexperienced diner: Can any adjustments be requested in a menu like this one? For instance, I don't eat foie gras, veal or pork. Should a place like Melisse accommodate me, or should I just refrain from going and ordering the tasting menu?

                  1. re: jono37
                    russkar RE: jono37 Jan 26, 2007 06:09 PM

                    We had lots of input into what was the final tasting menu. With so many allergies and food requirements of Westsiders there is no way any restaurant can just roll out any tasting menu without checking first.

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