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Feb 15, 2008 07:45 AM

Melisse- LA's first Michelin 3 star Restaurant

I predict in the next couple of years based on the meal we had this week that Melisse that it will get it's 3rd Star in the near future. Every course was perfect and service was precision. Joshia visited several times during the 4+ hr meal and double checked to make sure all courses were enjoyed. He is very serious about his food and is going to make the upgrades to get Michelin's attention.

Carte Blanche MENU:

1. Oyster Shooter- Horseradish Granite, Tabasco Pearls, Japanese Tomato Consomme'
2. Fennel Flan- Orange Gelee, Cashew
3. Artichoke Veloute- Confit Tomato, Parmesan Croquette, Fresh Black Shaved Truffle
4. Egg Caviar- Lemon Cream Fraiche, Osetra Caviar
5. Japanese Kampachi- Eringi Mushrooms, Red Miso, Winter Citrus Segments
6. Trio of Melisse Foie Gras- Date Confiture, Heirloom Carrots, Blood Orange , Apple Marmalade
7. Duo of Maine Lobster- Bolognaise & Thermador
8. Crispy Eastern Bass- Coco Beans, Crab Aioli, Crab Broth
9. Roasted Guinea Hen & Confit Leg- Root Vegetables , Potato Mousseline, Natural Jus,
10. Olive Crusted Lamb Loin- Braised Lamb Shank, Glazed Carrots, Spiced CousCous
11. Fromage- Best Cheese selection in LA , ea person selects 4 types.
12. Vanilla Yogurt- Strawberry Sorbet
13. Frozen Passion Fruit Parfait- Pistachio, Coconut, Lemongrass Broth
14. Chocolate, Chocolate, Coffee- Choc Souffle, Choc Peanut Butter Crunch, Coffee & Mascarpone.

Overall an amazing deal for $175- ea, food only. The Finest French Food in LA.

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  1. The menu sounds enticing. How are their breads? I know with such an array of delicacies, it's best not to stuff yourself with breads. But I love breads, and I find the breads at some 3-star restaurants in Paris impossible to resist. Guy Savoy wheels out a bread cart just like they do with cheese. Amazing selection!

    3 Replies
    1. re: fdb

      The Bread Tray is serious and if you don't control your intake you'll never make it to the end of the above menu. I try to dine 6 hrs a day to stay in shape for these situations.
      We love Guy Savoy (Paris) also and their Cheese Platter is comparable to Melisse's.

      1. re: russkar

        LOL! I like that workout regimen.

        Menu sounds very nice, that's a lot o' food.

      2. re: fdb

        We were at Melisse two weeks ago, had a tasting menu. Everything was excellent, but the only thing memorable about the breads were that they were mediocre. I love bread, but I couldn't care less because I was hardly going to waste my appetite on bread given what we correctly believed awaited us.

      3. yayee!! melisse is my fav restaurant in la and i'm hoping they receive their 3rd star soon too!!

        1. Cool, I've been yearning to go back there myself this week!

          1. I've got to get in there. I'm falling way behind on my culinary trips to Los Angeles. I still need to catch up and get into Fraiche asap. At least we were able to knock out Comme Ca (amazing) and Kumo (excellent).

            1. I think Guy Savoy's is leagues better than Melisse's cheese tray. Picholine in NYC is the best I've had in the states.

              I've had this identical tasting menu, basically. Was sort of impressed by parts of it but left underwhelmed. I wanted to love it because it is close and I returned for another meal soon thereafter but I can't rave. There isn't enough variety in the menu, the desserts are very mediocre, the meat dishes are imbalanced (some great, others nothing special), the seafood also not anything one wouldn't get elsewhere. The EGG CAVIAR is beautiful.

              9 Replies
              1. re: epop

                Any difference between Melisse's & L'Orangerie's (R.I.P.) EGG CAVIAR?

                1. re: JBC

                  Yes. I remember eating at Melisse and L'Orangerie back to back. Melisse's was better. 1. The custard was creamy all through at Melisse, a little chunkier at L'Orangerie. 2. A little more depth to taste (it's been a while so I don't remember specifics). 3. L'Orangerie served this dish with a silver spoon. Melisse did it right, with a spoon made from mother of pearl. L'Orangerie wasn't bad, just not as good. And both were better than Ortolan's version (IMHO) - vanilla and caviar? Odd mix of tastes.

                  1. re: foodiemahoodie

                    Funny - the "Caviar" Panna Cotta at Ortolan was one of my most favorite things on the testing menu. I loved those flavors together. Funny you did not think it worked.

                    I haven't been to Melisse in YEARS! and I remember it was great then! I'm always wanting try something"new" but after this review...OH baby! I'm going back!! I honestly can't even figure out why I haven't been back already except that maybe it was so long ago that I ate there it was probably before I could afford to "go back"(HAHA!).

                    1. re: truefoodie

                      truefoodie - we may be talking about two different things - I was talking about the egg with the custard (vanilla) which they call the Egg and Caviar Cooked in Hot Ash, Whipped Cream and Vanilla.
                      The Panna Cotta with the "strawberry caviar" - served in an actual caviar tin - was one of the more successful (and whimsical) offerings of the evening. I've always wondered what to do with those tins.

                    2. re: foodiemahoodie

                      The Best Caviar Egg we've ever had was made by Joshia (Melisse) at the Masters of F & W in Carmel with UNI FLAN in the Egg Shell covered in Caviar. I don't think he's done it since. Scary good!

                      1. re: russkar

                        That sounds really good!! I really enjoyed the version Providence had (still has?) on their tasting menu. It was the first time I had seen uni incorporated in the dish and the saltiness and texture was sublime.

                    3. re: JBC

                      Melisse's egg dish is a poached egg. The one at L'Orangerie was a very lightly scrambled egg.

                      1. re: lizziee

                        Lightly scrambled? That would explain the slightly less elegant but very similar presentation. I know Melisse calls it a "poached egg" but is that technically correct? Is that poached (as in water) or an egg yolk cooked carefully in a marie bain?

                        What did L'Orangerie call it? Scrambled egg? Scrambled egg yolk?

                        1. re: foodiemahoodie

                          L'Orangerie called it "Eggs Caviar" which, according to their recipe, is continously wisked in a saute pan:


                          When I asked the question a few posts above, what I was also interested in was which one people liked better - which some have already opined upon.