"We want to make elegant food for elegant people,"
"This is classic French food but we do make it a little but with an American twist,"
"For me it'll take you to a Sunday lunch with your family in France. It's juicy, has lots of flavor, it's got a great smell,"
La Monique opened Oct. 11 at the Oceana Santa Monica hotel and offers French brasserie cuisine with American twists. David Fricaud, a Top Chef France semifinalist and former executive chef at Scarpetta at The Cosmopolitan Las Vegas and Malibu Beach Inn, leads the kitchen. The 14-table restaurant features steak offerings including A5 wagyu Ichibo and dry-aged cuts, seafood towers, and classic brasserie dishes like Linguine Vongole and tuna carpaccio. The signature Le Grand Poulet is served with sautéed fingerling potatoes and truffle jus. Escargot poppers with garlic herb crème fraîche served in the shell are a best seller.
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