Providence

Roving Reporter treated himself and a friend to a long leisurely lunch at Providence. What an incredible luncheon it was! Providence only serves lunch on Fridays and Chef Michael does all the cooking.  If you have 3+ hours to invest in a fabulous experience, make a reservation and prepare yourself for a great treat. (All comments are from the Roving Reporter himself.)

Champagne to start from the Providence by the glass menu.

Duo of foie gras terrine: black truffle, candied walnuts and heart of palm, quince, pickled ginger, borridge flower…of course a few comments were made about the fact that we won’t be having foie much longer…what a dumb law…

Josephine’s clam fritter, yuzu koshu mayonnaise.  The Providence team of Michael and Donato are opening soon in W.LA with a “clam shack”…that will be a real treat.  This will surely be on the menu.

BYO White Wine.   The LeMoine wines are really special.  The bottles are the heaviest in the world with the deepest punt ever.

Pan fried Monterey abalone, yuzu juice…you don’t get abalone very often.  Michael loves serving really special ingredients.

Live New Bedford Scallop, Oscietra caviar, creme fraiche…wow, totally special…really wished the dish was bigger. I almost asked for an encore.

Wild Japanese sardine, artichoke, tomato, angel spice, chive…absolutely spectacular, every bite.

BYO Red Wine…my friend, a retired major wine merchant had visited the Grivot family many times.  He told some wonderful stories.

Charcoal grilled Maine lobster perigord truffle sauce… again absolutely delicious.  I’m not a lobster lover, but this was special and the sauce was off the charts spectacular.

Dover sole, Tahitian squash, sauce of vermouth and foie gras.. a dish like this demonstrates the chef’s skills as a buyer and as a preparer.  There aren’t two chefs in LA who could handle this sole this way.

Wild mesquite smoked striped bass, chanterelles, young broccoli, parmesan.  Once again a dish that showed total command, plus perfection and a chef who executes with precision and finesse.

Market cheese selection…a nice assortment and generous portion. Providence doesn’t stint on anything.

Creme fraiche, sable breton, financier, chestnut jam, vanilla mousse…a sweet, enjoyable ending.

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