Ma Maison, Ma Plaisir

Ma Maison, Ma Plaisir

Chef Laurent Quenioux is a culinary genius.  A true master chef.   I should know, I've plenty of experience feasting upon his cuisine.  I've been a big fan of Chef LQ since his days at Bistro K at South Pasadena, and so it's fun to discover that he and I both credit and revere Jean-Louis Palladin.  It's one of those moment when suddenly, life even makes more sense.

I discovered on his website, under his favorites, LQ credits Jean-Louis Palladin as a mentor and the greatest chef ever!   What a coincidence.  Jean-Louis Palladin was my introduction to fine dining, gastronomy, and I credit him for making me what we now call a "foodie."    

Palladin gave me a whole new respect and perspective about food.  The first time I tasted foie gras was at Jean-Louis Palladin's restaurant Jean-Louis at the Watergate Hotel, in Washington, D.C.   It is said that Jean-Louis taught Washingtonians how to eat.

Similarly, Chef LQ is teaching Los Angelenos how to eat.  With pleasure.  His and ours.  Expanding our palates.  Delighting us with flavor combinations and profiles we didn't know existed.  Osmanthus is not getting cheaper? Say what?  Oh, osmanthus panna cotta, sure, I'll take two!

Sologne caviar?  Mais oui!

When I first visited Paris, everyone asked me do you want some cheese?

Silly me, I often said no.  In my defense, I probably said that because I grew up on terrible American cheese.  

Chef Laurent taught me cheese makes you happy.   

Jean-Louis was known to drive 150 miles in an afternoon to acquire the perfect ham.  He pushed himself, our flavor profiles while embracing American ingredients.

Laurent Quenioux is also known for his gathering, foraging and hunting adventures far and wide to acquire the best ingredients and products.   LQ also has his own garden but where he finds time to garden, I'll never know as I garden too.

Jean-Louis welcomed you in without attitude, as documented by Eric Asimov in a New York Times article the year he died November 2001, "As he broadened the boundaries of what was considered French food, he also relaxed the typically formal service in the dining room. It all made a table at Jean-Louis one of the hottest seats in town."

Ma Maison with its intimate outdoor setting, under a pergola, is one of the hottest seats in town.   Underground supper club.

I know, you want proof.   

The menu

Wild Monterey Bay Squid Tempura with Chickpeas, Eggplant Hummus, Arugula

Stuffed Zucchini Blossoms, Hokkaido Scallop, black truffles

This dish made me feel guilty that I do not stuff my zucchini blossoms

Washington Troll King Salmon, Pacific Northwest Porcini, Cucumber, Sorrel Emulsion, Bottarga Breadcrumbs

Everyone at the table wanted bread to soak up the Sorrel Emulsion.

No one wanted to risk being ostracized and ejected for licking the plate.  

Wild Alaskan Halibut, Chorizo, Preserved Lemon, Chipotle, Crevette Grise, Roasted Tomato Slew

White Asparagus, Morel Mushrooms, Parmesan, Green Garlic Sabayon

Confession:  Asparagus is one of my least favorite vegetables, but I loved this dish.  Everyone did.

So don't be surprised if Chef Laurent surprises you!  I'd be more surprised if he didn't!

Hudson Valley Foie Gras, Smoked Eel, Smoked Steelhead Caviar

Oh, Jean-Louis Palladin, I know you'd love this dish!  

Dry-Aged Hangar Steak, Roasted Shallots, Passion Fruit, Roasted Carrots, Spinach Espuma,

Confession:  I didn't know the word Espuma was either, but my advice; Eat first, look it up later.  

Espuma = Foam.

More, please.

Duck breast, sweet peas and watercress coulis, potato and Comte ravioli, apricot

Make sure you taste the truffle honey!

Chocolate Marquise, Cherry Compote w/Star Anise, Saffron Orange Ice Cream, Cherry Gel

I couldn't get enough of the saffron orange ice cream.  Ice cream and gelato are my weaknesses.

Remember, you don't have to eat with your eyes only.  Treat yourself.  Or, find someone to treat you because life too short and you deserve it.  One of the guests that dined at our table was gifted this feast as her Mother's Day gift.   The wine pairings are exquisite and also leave you wanting more.

Merci beaucoup, Chef Laurent Quenioux!