Deco’s serving up a double helping of deliciousness with two very different spots. From fine dining to a scratch kitchen, ...

The bounty of summer: One of the many courses at Mélisse from a recent tasting menu included shima aji tart with yuzu kosho and caviar in a flower-filled dish. (Jordana Sheara / For The Times) Early ...

There has been a remarkable evolution of fine dining over the decades, moving from the rigid formality of French haute cuisine to a diverse landscape of culinary experiences that prioritize innovation ...

Myrabella on WikimediaThose famous culinary terms you know—sauté, mise en place, chef de cuisine, à la carte—come from French. That's not a coincidence. For over three centuries, France has wielded an ...

Restaurateur Lola Jacaj is preparing to open her fourth and final restaurant, Juliet, later this year in the Warehouse District. Juliet will be a French fine dining concept at 1313 West 6th St. in the ...

What Chef William Mauk wants you to know about French food is that it's not complicated -- neither the dishes, nor the ingredients. "The philosophy of our kitchen is that every ingredient has the same ...

Chef Alain Verzeroli’s decades-long career and 20 years working with acclaimed French chef Joël Robuchon means he’s made his mark on restaurant concepts across the world. But Le Jardinier is the one ...

Early on a Sunday evening in July, a long line of smartly dressed guests wraps around the outside of Josiah Citrin’s California-French fine-dining restaurants Mélisse and Citrin in Santa Monica.