Wolfgang Puck at Hotel Bel-Air is a very special restaurant indeed. For us, the LA scene somewhat lacks a fine dining culture, so we were very excited to try it out. Because, if anyone is going to place innovation and creativity above all else when it comes to food, then it’s Wolfgang Puck; and we certainly were not disappointed.
The interiors of the restaurant are beautifully thought out; however it was a natural choice of ours to dine on the outside patio area. The patio area is a very special space, and if availability permits it, it is the obvious choice - especially when it’s dark and the space is illuminated by up-lit palm trees.
During our visit, we chose the tasting menu, complete with the wine pairing option. Once settled at our beautiful table with its crisp white linen, we waited in great anticipation for our first course to arrive.
Up first was the Chef’s Amuse, which consisted of three separate elements; the lemon her blinis with Keluga caviar, the Snow Queen melon with Persian mulberries, and burrata, and the steak tartare with chicharrone. Each amuse-bouche was as beautiful as the next, with the steak tartare being a real highlight - presented beautifully on a long slate. The Chefs’s Amuse were paired wonderfully with a glass of Champagne Brut, Henriot, Brut, Souverain. It was the perfect start to a wonderful evening.
“This restaurant encompasses fine dining at its absolute best, from faultless service to faultless dishes.”
Up next, our second course consisted of Spanish big eye tuna tartare served with crispy black rice, Haas avocado, Nori aioli and petite radish. The tuna was so fresh and delicate in flavour, and balanced perfectly by the crispy texture of the rice. It came paired with a wonderful Rhone Blend, Vallin Blanc, Santa Ynez Valley, California, 2013.
Our third course came in the form of papparedelle herb pasta with braised California white rabbit, chanterelle mushrooms and melted leeks; paired with a glass of Pinot Grigiot, Livio Felluga, Friuli, Venizia, Italy, 2012. It was light, yet comforting, and the wine was simply delicious.
The next fish course saw olive oil poached Alaskan halibut served with summer shelling beans, baby squash, espelette and pepper. The fish was delicate and perfectly cooked. We enjoyed this course with a glass of Chardonnay, Bouchard, Burgundy, France, 2009.
Steamed loup de mer was the fifth course, which came served with lotus root, ong choy, green curry-opal and basil; paired with a Pinot Noir, Lucien Le Moine, Burgundy, France, 2006. Again, it was wonderful - an aromatic delight.
Then next course saw Sonoma Liberty duck breast, served with elephant heart plums and wild baby asparagus. The duck was simply melt in the mouth, and the flavour of the asparagus was just exceptional. Paired with a glass of Grenache, Paul Autard, Rhone Valley, France, 2010 - this course was a particular highlight for me.
Up next was the duo of veal rack and liver, served with white corn puree, sweet and sour shallots, and amaranth. This course was paired with a glass of Cabernet Sauvignon, Coho, Napa Valley, California, 2010.
Finally we enjoyed the tangerine with tapioca and tangerine granite - the most refreshing and beautifully delicate dessert we have had in a long time.
We were quite simply blown away by our experience at Wolfgang Puck, and whether you choose to sample the tasting menu or not, we are convinced you will have an equally special time there. This restaurant encompasses fine dining at its absolute best, from faultless service to faultless dishes.
The Bill: £180 per head
