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Daily Dish

Le Meurice/Hotel Bel-Air culinary exchange: Chef Yannick Alléno comes to Los Angeles

By Betty HallockDeputy Food Editor 
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Crispy hen egg yolks with ‘golden osetra’ caviar, foie gras poached with Chambertin wine, Bresse chicken with white truffle served four ways (including chicken leg quenelles in consommé).

Is this Paris, or am I just dreaming?

It’s better than either. You don’t have to go all the way to the City of Lights for a taste of Yannick Alléno’s menu at three-star Le Meurice. In a culinary Relais Gourmand exchange program, Alléno will be cooking at the Hotel Bel-Air restaurant next month. Seatings are available Nov. 10 to 12.

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Other menu items include jelly of acidulated green apple with vervain; preserved wild salmon from ‘Adour’ served pink with melted cabbage with orange peels and cleared stock flavored with juniper berries; and melted chocolate and lemon cake with gold leaf. Reservations are required. The cost is $150 per person, far less expensive than a trip to Paris.

Hotel Bel-Air, 701 Stone Canyon Road, Los Angeles, (310) 472-5234.

-- Betty Hallock

éno. Credit: Le Meurice

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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