bistro laurent

Bistro Laurent Soft-Opening Tomorrow
in Culver Cityment

Photo: Tatiana Arbogast

By Celia Soudry, Fri., Jul. 2 2010 @ 5:20PM

Since about the age of 3, Laurent Triqueneaux has been learning how to bake and cook from his grandmother in their native Normandy. Triqueneaux (Cafe Laurent, and The Wood, which sold over a year ago), is now opening his third restaurant, Bistro Laurent, which will officially open on Bastille Day, July 14th, but which soft opens as cash-only onTuesday, July 6th, Wednesday, July 7th. The space on Sepulveda Boulevard, a croissant's throw away from the LA Weekly, previously housed Otom sushi restaurant, which closed due to "lack of interest from management" and simply "not enough business," according to Triqueneaux.

The bistro menu, still in its development stage, is heavy on pastries, whole wheat croissants, savory crepes and French sandwiches such as the jambon-beurre, a baguette with ham, butter and Swiss cheese. And speaking of butter, Triqueneaux credits Darigold(which they've clearly stocked up on) as their "secret ingredient." After purchasing the space, it needed a lot of construction work and remodeling. "It was cluttered and dirty, and really neglected," Triqueneaux said. Several months later the space is nearly ready, as old family photos and French faces -- such as Bridget Bordeaux's -- begin to line the walls. (Turn the page for a few more pictures.)

 

Celia Soudry

The Secret Ingredient--Darigold Butter

 

Celia Soudry

 

Celia Soudry

Laurent Triqueneaux baking as a child

 

Celia Soudry

 

Celia Soudry

Article from : blogs.laweekly.com

Having something named after you is a sure sign of success, and having more than one thing named after you is a sure sign that your parents named you Mailboxes, Etc. Also joining that elite club: owner of Bistro Laurent.

Bistro Laurent's a new, casual...bistro, gussied up w/ communal tables, low-hanging light fixtures, and pictures of the owner's family, all from the same guy who owns/shares a name with the nearby Cafe Laurent and first learned to cook when he whipped egg whites as a kid in Normandy -- an altogether different experience than the 1992 version of whippin' whites ON Normandie. They're slinging all three daily meals (plus baked goods're made in house); daytime options range from French toast made w/ croissants, raisins, and cranberries, to a quesadilla filled w/ chorizo, Mexican queso, and soft scrambled eggs, to a curry chicken salad sandwich stuffed w/ pine nuts, cranberries, tomatoes, and yogurt, which'll serve as a reminder that the schwartz is with you, and should in no way be put on the sandwich. Dinner starts next week, and includes standbys like filet mignon au poivre topped w/ black peppercorns and finished w/ cognac and creme fraiche, as well as a massive selection of savory crepes including the L'Italienne (prosciutto/ Parmesan/ tomato/ basil/ garlic/ sundried tomatoes), La Saumon (w/ cream cheese/ tomato/ cilantro), and the sauteed mushroom/ bechamel / turkey bacon/ Swiss cheese "La Champignon", which, in English, means "button mushroom" or "I've had too much champagne to spell it". 

Soon, they'll also have beer and wine, with the plan being to have a communal, self-poured wine jug that works on an honor system -- a move that could either be considered a sure sign of success, or Mad Dog.

Article from : http://www.thrillist.com