GOLDEN KALUGA CAVIAR.
Crispy potato, crème fraîche, and herbs harvested from our roooftop garden, delicately plucked only moments before dinner service begins.
📸: @lllmgis
Moments from June @providencela 🌼
1: new poached peach pre-dessert
2: new milk chocolate main dessert
3: petit fours ft. wild strawberry tart
4: previous dark chocolate dessert
5: cake roll scrap snack
6: bunch of baguettes
7: poached peach with raspberry sorbet
8: lemon verbena macarons on a bed of 💐
Exciting updates from our rooftop garden! With summer in full swing, our dedicated gardener @spadeandseeds has been busy enriching our green space. We’ve added some new warm-season favorites, handpicked for our nightly tasting menu:
🌱 Bachelor’s Button (Cornflower)
🌱 Miner’s Lettuce, an annual California native
🌱 Wild Sylvetta Arugula, grown from seed
Please join us in celebrating our 1️⃣9️⃣ anniversary today!
Our heartfelt appreciation to our exceptional staff, longstanding team members, incredible purveyors, and loyal patrons, whose talent and dedication we couldn’t have lasted nearly 2 decades on Melrose Ave without. Thank you from the bottom of our hearts!
Here’s to the next 19 years—we can’t wait to see what they bring. À votre santé! 🥂
INSISTING ON SUSTAINABLE seafood is how #RelaisChateaux chefs preserve ocean biodiversity.
If a stock is endangered–from overfishing, illegal fishing or environmental threats–and it can’t be farmed sustainably, there’s no justifiable reason to continue serving it.
That’s why, this #UNWorldOceansDay , hundreds of #RelaisChateaux chefs, like @cimarustila from @providenceLA , have pledged to remove eel from their menus.
Chef Cimarusti works closely with his suppliers, including @seastephaniefish , to ensure that all the fish and seafood he serves is sustainably sourced–a mindset fueled by our long-standing partnership with @ethic_ocean .
You can insist on sustainable too: just say #EelNoThankYou whenever you are offered eel or unagi, and you’ll be helping #AwakenNewDepths .
🌊 Link in bio for more on how Relais & Châteaux and #EthicOcean are fighting to save eel.
EELS ARE ENDANGERED, so #RelaisChateaux Chefs–like Michael Cimarusti @cimarustila from @providenceLA –have pledged to stop serving them.
Chef Cimarusti has witnessed their decline firsthand in Maine, on America’s east coast, where eel was abundant when he was a child–but today has all but disappeared.
🌊 Link in bio for more on why Relais & Châteaux and #EthicOcean is no longer serving eel.
SASHIMI – wild Japanese tai sashimi • celtuce • passion fruit
An ideal culinary delight inspired by Los Angeles’ warm, temperate climate.
📸: @troxphotos
WE’RE TAKING A STAND this #UNWorldOceansDay to help save a species.
In collaboration with @ethic_ocean , we’re issuing an #SOSforBiodiversity and pledging to stop serving eel in our hotels and restaurants.
Multiple species of eel are on the International Union for Conservation of Nature @iucn_congress ’s Red List, with the European eel listed as critically endangered.
Yet chefs and consumers alike remain unaware of its plight, public authorities have not listened to scientists’ warnings, and eel–also known as unagi–continues to be served around the world.
With the world’s largest network of chefs, #RelaisChateaux can make a difference.
By cutting demand throughout our Association we hope to #AwakenNewDepths and inspire chefs globally to stop serving eel.
You can play a part too: just say #EelNoThankYou if you are offered eel or unagi.
🌊 Link in bio for more on how Relais & Châteaux and #EthicOcean are collaborating to preserve oceanic biodiversity.
As we soon bid farewell to Spring and eagerly prepare for the arrival of Summer, our dedicated rooftop gardener, @spadeandseeds , has enriched our green space with new warm-season additions.
From the vibrant hues of Citrus Fern, also known as little gem marigolds, to the robust flavors of Red Chau and different varieties of basil, our garden is brimming with new life. Nasturtiums, though preferring cooler weather, continue to flourish under our team’s care.
Fun fact: For the second year in a row, birds have come to nest with their little ones among our growing basil.🌱🌿🐦
Congratulations to our Executive Pastry Chef, Mac Daniel Dimla (@macdanieldimla ), for being honored with @starchefs Rising Stars Award! This prestigious accolade celebrates emerging industry professionals who are at the forefront of the contemporary American dining scene.
Mac has embraced his leadership role here at Providence, establishing an in-house, bean to bar, chocolate program and creating innovative, seasonal desserts. For those who don’t have the pleasure of knowing Pastry Chef Mac Daniel Dimla, he is a calm and driven force in the kitchen. His team works beside him not for him. We couldn’t be more proud to have him as a member of our leadership team.
Join us as we raise a glass to our non-alcoholic pairing menu, meticulously crafted to echo the seasonality of our tasting menu and fresh herbs from our rooftop garden.
A heartfelt thank you to @foodandwine & @bitbyafox for sharing your firsthand experience with us. 🥂
