True Brit, French Twist at All-Star Chef Classic

London and Paris chefs reveal what they’ll cook and eat in L.A.
165

Next week’s All-Star Chef Classic is an international dining affair. Beyond the requisite L.A. culinary luminaries like Ludo Lefebvre, Nancy Silverton, Suzanne Goin, Michael Cimarusti, Josiah Citrin, Neal Fraser, and Sherry Yard, there will be visiting chefs from across the country as well as Europe. (You can see the entire March 11-14 schedule and buy tickets online.)

In addition to cooking at L.A. Live, these chefs are looking forward to eating around the city. Here’s what two British and two French all-stars want to put in your belly and their bellies next week.

Daniel Doherty (Duck and Waffle, London)

What are you cooking at All-Star Chef Classic?
So looking forward to cooking at the British Masters Dinner–I’m making a crab, green apple, puffed pig-skin canapé and then “East End Eels” for the first course, with smoked eel, horseradish, samphire, crème fraîche, and matcha. I’m also grilling at Grill & Chill with pork belly, smoked aubergine (eggplant), n’duja, and yogurt.

Where are you looking forward to eating while you’re in L.A.?
For me, I visited L.A. last year and fell in love with Animal and Bestia. I’d love to visit them both again, but as time is tight I may be looking to tick a new place off the list–maybe Commissary, Chengdu Taste, or Bäco Mercat. They have all come highly recommended by chef friends of mine.

Skye Gyngell
Skye Gyngell

Skye Gyngell (Spring, London)
What are you cooking at All-Star Chef Classic?
I’m cooking spice-rubbed quail with wild watercress and aioli [at the British Masters Dinner].

Where are you looking forward to eating while you’re in L.A.?
I think I’m most looking forward to visiting the farmers’ markets because I know how beautiful and abundant the produce is in California. I’ve also heard a lot about a restaurant called Animal and Sqirl, for breakfast. I had a friend who came back from L.A. recently and raved about something called “butter coffee”–which I can’t imagine and it sounds intriguing. I’m very keen to try.

Sven Chartier
Sven Chartier

Sven Chartier (Saturne, Paris)

What are you cooking at All-Star Chef Classic?
One oyster with fermented turnip and pear, as well as king salmon with a beef and burnt onion jus [at the French Masters Dinner].

Where are you looking forward to eating while you’re in L.A.?
I really want to try Trois Mec. I don’t know the city well, so I’m very excited to come!

David Toutain
David Toutain

David Toutain (Restaurant David Toutain, Paris)

What are you cooking at All-Star Chef Classic?

We will start with “Beetroot” as a canapé (there’s the surprise of the smokiness and explosion of flavors in one bite), and Chocolate “Textures” as a dessert–I enjoy all the different textures and I love playing with that. We serve it with a marjoram ice
cream to give a fresh taste.

Where are you looking forward to eating while you’re in L.A.?
Somewhere with great tacos! I also look forward to the Korean cuisine and dining at Animal.

Facebook Comments