For all the attention that Los Angeles seems to attract the world over, there’s one shining culinary luminere that stands out amongst the buzz. Ortolan, by Christophe Émé; has captivated the French honed taste buds of the Southern California fine dining set, in a few very short years.

On Forbestraveler, Donald Birnham writes “Although Los Angeles has plenty of French food, there are few posh French restaurants. A signal exception is Ortolan, not only because of the highly creative haute cuisine Chef-Owner Christophe Emé serves—it was Esquire Magazine’s pick as one of the top 20 new restaurants of 2005—but for presence of a glamorous Hollywood celeb crowd that includes Emé’s wife and business partner, actress Jeri Ryan.”

Chistophe Émé presents signature dishes from his days at L’Orangerie and a penchant for innovation, creating ons of L.A.’s best French restaurant since the early days of Bastide. The cuisine is superb, with contemporary concoctions like Panna Cotta “Caviar” and Cucumber Sorbet. One of his sought after signature dishes, the duo of squab entree, is superbly tender - and his desserts are simply phenomenal.

This food-lovers haven successfully blends contemporary and elegant design concepts. A dark-blue Moorish patio gives way to the cream-colored dining room, with low-hanging ornate chandeliers. In the back, a greenhouse lounge features rows of potted herbs on walls and a roaring fireplace. Waiters are uniformed in perfectly pressed white shirts with teal ties and provide some of the most professional table service in Southern California. The sommelier is a genius, his recommendations were spot on.

The fact is, Ortolan is probably the best French cuisine you’ll find on the west coast. If you’re a local, it’s a must - be sure to plan ahead and reserve a table.

About Christophe Émé

With a remarkable resume that extends across much of Europe, Christophe Émé, executive chef and owner, is making quite a mark on the French dining scene in Southern California. He’s a talented young chef who’s cultivated his skills at some of the finest restaurants in the world, and is hoping to make Ortolan, his creation with actress Jeri Ryan, the preeminent Los Angeles hotspot for chic French food. Christophe intends for Ortolan to fill a niche of serving haute cuisine in a relaxed, informal atmosphere.

The road to Ortolan began nearly twenty years and many Michelin stars ago at fine dining establishments in France, England, Spain, Switzerland and Germany. Christophe began as a culinary apprentice at Hôtel de France and quickly established himself as one of the country’s leading chefs, honing his skills in the kitchens of several elite restaurants including Auberge de l’Eridan, Laurent, Taillevent and Auberge des Templiers. Throughout his career, Christophe has worked with such luminaries as Gerard Rabaey, Marc Veyrat, Michael Rostang, Philippe Braun (Joel Robuchon, consulting chef) and Philippe Legendre.

Perhaps the most critical step in the road to Ortolan was Christophe’s tenure as executive chef at L’Orangerie, an L.A.-area restaurant widely regarded as the finest French restaurant in town. Christophe enhanced L’Orangerie’s reputation with his contemporary menu design, featuring elegant dishes that focused on simple preparations and fresh ingredients.

About Jeri Ryan

Many fans of striking actress Jeri Ryan may not have been aware of her passion for fine cuisine, which has taken shape at Ortolan. Ryan attended Northwestern University, graduating with a degree in theater. After college, Ryan moved to L.A. to pursue acting, landing roles in popular TV shows Matlock, Melrose Place, as well as made-for-TV movies. In 1997, Ryan was cast a Seven of Nine in Star Trek: Voyager, followed by the role of Ronnie Cooke in David E. Kelley’s critically acclaimed Boston Public, which enjoyed a four-year run. Ryan’s movie credits include Men Cry Bullets, Disney’s The Kid, Wes Craven Presents: Dracula 2000, The Last Man, and Down with Love. Ryan met her current fiancé and business partner, chef Christophe Émé, while he was working at L’Orangerie. Temporarily putting her acting career on hold to open Ortolan, Ryan has fulfilled her lifelong dream of opening a restaurant; a dream that she and Émé share. The couple collaborated on everything from Ortolan’s concept to its design, and Ryan devotes much of her time to the restaurant, both behind the scenes and out on the floor. Together they have created a stunning environment that is at once elegant, comfortable and unique, the perfect complement to Émé’s exquisite cuisine

CHEF’S SPRING MENU

$125 per person

Foie Gras
Confit / Pear Chutney
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Tomato
Parfait / Granité / Water / Cucumber Sorbet
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Egg
Whipped Cream / Caviar
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Langoustine
White Asparagus / Morel / English Pea
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Scallop
Mandarin Soup / Spring Vegetable / Fiddlehead
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Bass
Parmesan Crust / Quail Egg / Swiss Chard
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Duck
Fennel / Rosemary Panisse / Kumquat
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Cheese Plate
Herbed Goat Cheese / Olive Oil
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Pre-Dessert
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Strawberry
Panna Cotta “Caviar”
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Citrus
Gelée / Confit / Powder / Parfait / Chocolate Sorbe