Suzanne Goin’s Lucques

February, 2008 Inspired by one of our favorite cookbooks, Sunday Suppers at Lucques, we made the drive to Hollywood to experience Suzanne Goin’s market fresh, seasonally driven cuisine. The drive was well worth the extraordinary tastes and culinary experience we had at Lucques.

Suzanne Goin, well deserved in earning her 2006 James Beard Foundation award of Excellence for Best Chef in California not only creates outstanding food and flavor combinations, but uses local, seasonal, market fresh ingredients to do so, enhancing the taste and quality of her cuisine tenfold. You can taste the care and attention to detail infused throughout the meal. From the ultra light carrot puree soup with creme fraiche served with rustic baguette and rolls, to the last bite of the whole fried branzino, or the roasted rabbit with figs and ricotta gnocchi, the meal was exceptional balanced and satisfying.

Without going overboard on garnish or frill, Goin serves food that is real and wholesome, beautiful in its simplicity of ingredients, and yet outstanding in its complexity of flavors. It was especially fun to taste many recipes that we have used from her cookbook.

The highlight of the evening was Suzanne’s brief visit with us at our table; having heard that two appreciative and inspired chefs were enjoying her meal, she took the time to greet us and thank us for making the trip.

For extraordinary cuisine and atmosphere, take the time to visit Lucques on Melrose Ave. If you don’t, there is always cooking at home, with “Sunday Suppers at Lucques,” not only a great cookbook, but a phenomenal resource for seasonal produce and a great way to get to know Suzanne.