Trés – Brunché Fantastique

Restaurant: Trés [1, 2]

Location: 465 S La Cienega Blvd, Los Angeles, CA 90048. 310.246.5555

Date: July 31, 2011

Cuisine: Modern Brunch

Rating: Fantastique

ANY CHARACTER HERE

I follow José Andrés on twitter, and I was reading (and crying) about the final meal at elBulli, so when the restaurant selection for brunch with friends came up, the SLS came to mind.


Enter the whacky world of Trés at the SLS.


Inside is the same kind of bizarre Philippe Starck space as at Bazaar. High tables on one side.


Comfortable lounging on the other.

The brunch menu is here. There are buffet, ala carte, and “experience” options. We went for the experience which is the buffet + an entree + a mimosa for only $10 more (the mimosa alone is $16).


The buffet is endless, but i’ll begin with breads and pastries.


And more.


And condiments for such.


And the table des fruits.


Melons.


Various fruit juice “waters.” These are lighter than regular juice. There were about six exotic types.


If you are so inclined, you can add them to these glasses of fruit for a blend of fruit and juice.


And these spectacular yogurts with fruit.


Cereal if you are boring.


The the vege station. Prep glasses for gazpacho.


A zoom of one. You add the gazpacho yourself, and there are other condiments.


The gazpacho.


Salad plates and condiments.


Pull back for the big picture.


Then the meat and cheese station.


Pig, pig, and more pig. Hams and salamis.


Jamon del Iberico!


Some more fruits.


Spanish cheeses.


And more.


And rolls and condiments. To the rights are jams and butters.


Inside are mini steam buns (more on that later).


Amazing smoked salmon and caviars and accompaniments.


Creme fraiche, chives, onions, quail eggs, two types of caviar (including the real stuff).


The salmon was amazing.


And roast beef.


Then some desserts.


And more.

And an extensive assortment of petite fours from the pasticerie. Passion fruit pate des fruits on top, bon bons, cookies.


Our meals came with mimosas. This is the classic. The alcohol is cava (Spanish champagne).


Or the even yummier grapefruit mimosa.


A close up of a bit of caesar salad. Very tasty.


The gazpacho was amazing. Just totally amazing. I had three helpings as did several others.


A plate of goodies. You can see the caviars (and meats).


I made a couple of these custom steam buns. Wow!


Fried potatoes.


An omelet with mushrooms and zucchini blossoms.


360 degree eggs, toasted brioche, hollandaise air, and Jamon Serrano. This was one of the better eggs benedict I’ve had — and I’ve had a lot.


The salmon version.


Grilled cheese.


Fries — always yummy.


This Greek yogurt with fruit (this one had apricots) were so incredibly delicious! Sweet though.


Then some desserts, which are more or less highlights of the Bazaar’s desserts. These are mango and cream.


“Hot chocolate mouse, three layers,” mini version.


Classic Spanish flan.


Some of the whacky decorations.


more

and more.


Even the bar nuts are cool.


And this crazy zesty lemonade, which served nicely as an aperitif.

Overall this was a fantastic brunch. Different than your typical one, but fantastique for sure. It holds up in every way to the quality level of the various José Andrés offerings at the SLS!

Click here to see more LA dining, or reviews of The Bazaar and Saam (also at the SLS).


The entrance again, behind us is the parking zoo. And it’s a serious zoo.

Also check out a lunch meal here.

Margarita Madness – Mother’s Day

Yesterday I covered the making of awesome margarita mix. Today I’ll show how easy it is to pull the stuff out of the fridge and turn it into incredible frozen drinks.


The secret here is the Blendtec. Every summer I used to go through 2-3 “professional” grade blenders. They just couldn’t cut the job of of hacking ice to bits all summer. Fourth of July alone was certain to kill one or two. Enter the Blendtec. Yeah, it’s an expensive blender, but this puppy has lasted 4 years now without a hiccup, making it cheaper than all those dudes, and it tears anything to shreds.


It has like 256 built in programs, and even a USB port (never used it) for programming. But it does have all sorts of fancy dynamic speed stuff and auto detection and prevention of cavitation (when the ice gets stuck on the side and stops blending).


You can see the mix on the right. Just add some ice and frozen fruit to the bucket. In this case I used strawberries, rasberries, blackberries, and cherries.


Fill about halfway with mix. Blend.


I forgot to photo the result until it had melted a bit, but it tasted great. It hardly matters what fruit you use. This had a frutti di bosco thing going.


My next batch, I added mango pineapple, a few strawberries and cherries.


Better picture. This was closer to a classic strawberry margarita (something the mix does fantastically), but even better, a bit brighter in flavor.

Enjoy!

For how to make the mix, see here.

For other food reports, check out the food index.