Marcel Vigneron + Haru Kishi = The Coop, an Easter pop-up
"We're always cooking eggs, at home, at other people's houses, in the middle of the night," says Kishi, who recently stepped down as chef of Chaya Brasserie Beverly Hills. After all, he says, the merit of a chef can be judged by the way he cooks eggs. (He also notes that the omuraisu scene in "Tampopo" inspired him to become a chef; see the jump.)
"We kind of became notorious for our egg dishes," adds Vigneron, known for his appearance on the second season of "Top Chef."
Vigneron and Kishi are preparing a five-course brunch, starting Friday morning and running through Easter Sunday at Gonpachi on La Cienega. On the menu: egg with truffle, salmon mi-cuit with deconstructed egg, deep-fried "nesting egg" with bacon, "black tiger" chawan mushi, and strawberries and sabayon with brioche bread pudding.
"We got delicious Albion strawberries," says Vigneron enthusiastically, just back from Wednesday's Santa Monica farmers market.
Vigneron says Devon Espinosa of the brand-new bar Pour Vous will be creating cocktails for the event.
The Coop, 10 a.m. to 2 p.m. Friday to Sunday. $38 per person. For reservations, email ReserveTheCoop@gmail.com. Located at Gonpachi restaurant, 134 N. La Cienega Blvd., Beverly Hills.
-- Betty Hallock