The French Room to Open for Dinner for a Limited Time Featuring Renowned Guest Chefs

After a two-year hiatus, The French Room (Adolphus Hotel) will open its dinner doors for a limited time with their ‘Be Our Guest Chef Series’. The collaboration features chefs and artisans who will showcase their craft paired with the timeless French Room experience, taking place on select days in October, November, and January.

An evening at The French Room has historically been a coveted experience, with countless special dinners and milestone moments taking place within the ornate dining room. “The amount of guest requests we continually receive for dinner service at The French Room is overwhelming, so we are thrilled to offer an opportunity for guests to join us for a one-of-a-kind experience,” says Nik Katz, General Manager of Food & Beverage.

The chef series launch will coincide with The Adolphus 110th anniversary and will truly continue the tradition of thoughtful dining this coming season.

To launch the series, The French Room will welcome Chef Laurent Quenoix for six nights on October 13 through October 15 and October 19 through October 21.

Originally from Sologne, France, Chef Laurent is the owner and Executive Chef of Bistro LQ in downtown LA. Hailed as one of Los Angeles’ best French chefs, he’s had a long and varied career in the city, including opening the award-winning 7th Street Bistro to being Executive Chef at Dodger Stadium, and now to his current passion project, LQ “Foodings.”

The decadent menu features four courses with a dessert course to finish, and Sommelier wine pairings are available for an additional cost. The menu includes:

First Course

Chanterelles foie torchon, roasted quince pomegranate, pecan praline

Second Course

Spiny lobster watercress, kaffir, spicy Chinese relish

Third Course

Dover sole chestnut and sweet potato mousse, parmesan viennoise, “Alex Humbert”, scallop “salpicon”

Fourth Course

Devil gulch ranch pigeon scented cumin date pure, almond and mint pesto, salmis reduction, confit legs and liver spread

Dessert

Tcho chocolate “marjolaine”, Texas pecans, sweet corn mousse, corn glace

The tasting menu is available for $125 per person and Sommelier selected wine pairings are available for an additional fee. Reservations for the ‘Be Our Guest Chef Series’ are limited and can be made on Resy.

Additional chef collaborations and dates for the series will be released in the upcoming weeks.

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