Mélisse, Mélisse, Mélisse ......
The restaurant earned two stars in the first-ever LA Michelin Guide,
congratulations from Cheflaszlo!
Mélisse is truly exceptional with an extensive wine list. Josiah Citrin is an
imaginative chef with impeccable execution and reputation, a rare
professional who is also teaching student chefs in his kitchen! I visited
Josiah on Friday night for an exclusive interview that I'm putting together
for Eszencia, (voted best wine-gastronomy magazine in Hungary), and for
mindmegette.hu, the #1 visited recipe website. But before we got started,
he fed me at the bar with an incredible five course dinner. The food is
outstanding. It was as if I dined at a fine Michelin-rated restaurant in
Europe!
When I finished eating, he came and he explained every course I ate. He
took me to the kitchen for a tour and I ended up staying with him for over
three hours, and was able to shadow him and take pictures as well as take
notes. It was an amazing experience. I really saw what his kitchen can do,
and I will never forget how kind and passionate Josiah and his staff are.
congratulations from Cheflaszlo!
Mélisse is truly exceptional with an extensive wine list. Josiah Citrin is an
imaginative chef with impeccable execution and reputation, a rare
professional who is also teaching student chefs in his kitchen! I visited
Josiah on Friday night for an exclusive interview that I'm putting together
for Eszencia, (voted best wine-gastronomy magazine in Hungary), and for
mindmegette.hu, the #1 visited recipe website. But before we got started,
he fed me at the bar with an incredible five course dinner. The food is
outstanding. It was as if I dined at a fine Michelin-rated restaurant in
Europe!
When I finished eating, he came and he explained every course I ate. He
took me to the kitchen for a tour and I ended up staying with him for over
three hours, and was able to shadow him and take pictures as well as take
notes. It was an amazing experience. I really saw what his kitchen can do,
and I will never forget how kind and passionate Josiah and his staff are.
Chef Josiah is an absolute genius, teaches Le Cordon Bleu students in his spare time. He cooks mostly Sous-vide, in a
low temperature bag, under vacuum (the newest French techniques). This method is used in several top-end restaurants
under Thomas Keller, Paul Bocuse, Joël Robuchon, Charlie Trotter, and other chefs.
He is the mentor I prayed for since beginning to cook. "YES CHEF! " ..... more.
low temperature bag, under vacuum (the newest French techniques). This method is used in several top-end restaurants
under Thomas Keller, Paul Bocuse, Joël Robuchon, Charlie Trotter, and other chefs.
He is the mentor I prayed for since beginning to cook. "YES CHEF! " ..... more.
| Chef-Owner Josiah Citrin |
Chef Josiah Citrin's awards:
Zagat Guide ~ #1 American-French Restaurant for Food in
Los Angeles 2007, 2006, 2005, 2004, 2003
Zagat Guide ~ #1 Wine List in Los Angeles
2007, 2006
4 - Star Designation Mobile Travel Guide
2007, 2006, 2005, 2004, 2003, 2002, 2001
Wine Spectator Award of Excellence
2007, 2006, 2005, 2004, 2003, 2002, 2001
DiRoNA Guide
2007, 2006, 2005, 2004
Platinum List 2002
Celebrated Living, Summer 2002
Top 10 Best Santa Monica Restaurants
Best of Citysearch
Best New Restaurant
Food & Wine Magazine, July 2000
Best Newcomer
Gourmet, October 2000
60 Hot Tables - The World's Most Exciting New Restaurants
Conde Nast Traveler, May 2000
Top Ten New Chefs
Food and Wine Magazine, April 1997
Rising Star Chef
Restaurant Hospitality Magazine, May 1997.
Zagat Guide ~ #1 American-French Restaurant for Food in
Los Angeles 2007, 2006, 2005, 2004, 2003
Zagat Guide ~ #1 Wine List in Los Angeles
2007, 2006
4 - Star Designation Mobile Travel Guide
2007, 2006, 2005, 2004, 2003, 2002, 2001
Wine Spectator Award of Excellence
2007, 2006, 2005, 2004, 2003, 2002, 2001
DiRoNA Guide
2007, 2006, 2005, 2004
Platinum List 2002
Celebrated Living, Summer 2002
Top 10 Best Santa Monica Restaurants
Best of Citysearch
Best New Restaurant
Food & Wine Magazine, July 2000
Best Newcomer
Gourmet, October 2000
60 Hot Tables - The World's Most Exciting New Restaurants
Conde Nast Traveler, May 2000
Top Ten New Chefs
Food and Wine Magazine, April 1997
Rising Star Chef
Restaurant Hospitality Magazine, May 1997.
| "I never thought Michelin would be coming to L.A.," says Mélisse chef-owner Josiah Citrin, who received one of the only three two-star ratings. "Of course, I am very happy about two stars. This isn't just L.A. two stars; this is two stars across the world. Americans might not know how hard it is to have even one star and how few they are." ~ Chef-Owner Josiah Citrin |
| © 2008-2010 All rights reserved ! CHEFLASZLO BT. |