Hotel Bel-Air Debuts New Dining Room, Patisserie (Exclusive)

The Hotel Bel-Air is now totally in its post-Wolfgang Puck period.

First it introduced on culinary director Joe Garcia, a French Laundry vet who drew acclaim at West L.A.’s tasting-menu temple Manzke, in addition to famous French-born pastry chef Christophe Rull.

Now the pair, who’ve already been freshening the choices on the property’s eponymous al fresco restaurant — look out for the composed tuna tartare — are turning their consideration to 2 new ideas.

The Residing Room, executed up within the fewer-frills informal refinement at present favored by immediately’s understated billionaires, now provides an extravagant afternoon tea. The service, at $140 per particular person, consists of an array of savory and candy bites, in addition to a glass of champagne.

However the principle occasion is a hyper-seasonal dinner menu which, on the outset, consists of stylish renditions of decidedly middle-Americana classics like grilled cheese (with black truffle and shallot marmalade), deviled eggs (topped in caviar and gold leaf) and onion dip (that includes caramelized bulbs). “It’s meant to be familiar yet refined,” explains Garcia, who drew inspiration for the reconceptualized house from visits to the Hotel Bel-Air’s Parisian sister lodgings, Le Meurice and Plaza Athenee.

Steps away, within the former present store, is the brand new Patisserie, whose seating flows into the property’s iconic, dreamlike floral grounds. “Our local guests, who can make up more than half of our bar business at night, wondered why they have to go so far away, to Brentwood or Beverly Hills, to get a coffee and a pastry,” explains the lodge’s normal supervisor Christoph Moje. “They wanted to be able to enjoy the garden and read a newspaper.”

The choices are all housemade: croissants, cookies, muffins, tarts, jams, cream puffs, pound desserts, cheesecakes, bread loafs. (Anticipate to fork over $25 for the signature Bel-Air sourdough, a 10-year-old mom levain.) “You can’t go wrong with a croissant — but there’s a hundred ways to go wrong with a croissant,” notes Rull. “My vision is simplicity and technique.”