A restaurant in a restaurant. Chef Josiah revives his two Michelin-starred L.A. institution with an intimate 14 seat back stage dining room with Chef/Partner Ken Takayama. Chefs and sommeliers guide guests through a culinary adventure, where the kitchen and dining are one.

Working with California farmers from San Diego to Napa Valley, Chef Josiah sources the most unique and best ingredients available. The 18 servings symphony fuelled by California’s finest suppliers – plucks from experiences with them all, marrying global flavors with classic and contemporary techniques, using flavors from around the world.

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- SAMPLE MENU -


Shima Aji Tart, Yuzu Kosho, Keluga Caviar

“Ceasar” Celtuce, Sword Lettuce, Smoked Anchovy

Squab, Anago, Black Truffle

A5 Wagyu, Sake Lees, Enoki, Potato Chip

White Asparagus Velouté, Maine Lobster, Coral Mousse

White Asparagus, Sorrel, Quail Egg, Trout Roe, Iced Rice

King Crab, White Asparagus, Miso, Verjus, Truffle

Aged and Kombu Cured Madai, Cara Cara, Seville Orange, White Asparagus, Cilantro

Uni Cromesquis
Santa Barbara and Hokkaido, Fermented Yuzu Honey

Royal Osetra Caviar
Salsify, Smoked Seaweed, Walnut

Stonington Main Scallop
Winter Peas, Celeriac, Whey, Bergamot

Black Bass “En Farci”
Fennel, Saffron, Mussel, Rosé

Hay Baked Golden Chicken
Green Asparagus, Morels, Stinging Nettle, Albufera Sauce

Elysian Farms Lamb, Tamarind, Artichoke, Sumac Yogurt, Aillade
Lamb ‘Spring Roll', Little Gem, Cilantro, Mint, Cashew

“Cookies & Cream”
Houjicha, Mascarpone, Black Sugar and Almonds

Blood Orange Sorbet, Ricotta

Reblochon Tart

Oro Blanco Jelly

Salted Caramel Chocolate

Fruit of the Day

- Sample menu and wine list subject to change -