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5 Questions for Sebastien Archambault

May 23, 2011 |  6:00 am

Sebastian Sebastien Archambault is the executive chef of l'Epicerie Market in Culver City and was formerly chef at RH at the Andaz in Hollywood. He's from southwestern France, so he's into mushrooms.... 

What's coming next on your menu? For breakfast we will be serving a portobello mushroom with fried egg, Swiss cheese, grilled red onion, butter lettuce and heirloom tomato, and for lunch we are adding a slowly braised beef cheek. We have a more formal dinner menu now with several new dishes like the crispy duck confit and a spring vegetable salad with tapenade and crostini. 

Latest ingredient obsession? Mushrooms! I love them. They remind me of when my brother and I would go looking for mushrooms in the forest in Perigord. Cepes are the king of all mushrooms!

What restaurant do you find yourself going to again and again?  Della Terra. It's a nice Italian place close to our home that reminds us of Corsica. I love their lasagna and bruschetta.

The one piece of kitchen equipment you can't live without, other than your knives?  My whip!

What chef has most influenced you? My dad was the first chef to train me at our family restaurant in Perigord. He continues to influence me. Jean-Francois Rouquette also continues to guide me in my career and is always there if I need help. Alain Ducasse gave me a taste of the rigor and perfection needed in this profession. Francois Pasteau taught me about the spontaneity of the "cuisine du march."

L'Epicerie Market, 9900 Culver Blvd., Culver City, (310) 815-1600, www.lepiceriemarket.com.

ALSO:

Bocuse d'Or is accepting chef applications

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-- Betty Hallock

Photo: Sebastien Archambault. Credit: Christina Gilmour

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