LA | Michelin ⭐⭐ Knows How to Eat! Duck with Chocolate Sauce 🍫

The main dining room is the one-star Citron, while Mélisse has carved out an intimate, workshop-style private space. Service is synchronized — everyone starts and progresses through courses together, giving it an exclusive event-like vibe. The menu builds in flavor, moving from bright and tangy openings to rich, deep finishes. Desserts were just okay compared to the stellar mains, but overall — a very satisfying experience! Definitely worth a visit. 🍸 ❶ Favorite bites: Wagyu beef roll with enoki mushrooms and foie gras tart. ❷ Uni ✨✨✨ — loved it! The coating was a tad soft, but the flavor was incredible — sweet, creamy, and bursting with ocean freshness. ❸ Lobster custard ✨ — beautifully balanced creamy and briny notes, with a silky-smooth texture. So savory! 🥘 ❹ Scallop ✨✨ — tender and sweet, served over a celeriac + celery root “risotto” with a light, tangy seasoning — refreshing and appetite-whetting. ❺ Sea bass ✨ — flaky and delicate, paired with morel mushrooms stuffed with snow crab. The sauce was a rich sweet-sour blend, lifted by fresh green peas. Later, more morels and white asparagus were added — even more fragrant and satisfying. Honestly, the morels stole the show! ❻ Veal + sweetbreads ✨✨ — veal cooked medium-rare, tender and juicy with a nice chew. The sweetbreads were crispy outside, creamy inside, rich and flavorful — honestly better than the veal. ❼ Aged duck breast ✨✨✨ — crisp skin, tender meat, served with a surprisingly chocolate-infused sauce 🍫 that actually worked! A date-coffee sauce added sweet contrast, though the beetroot sauce had an earthy note I’d skip. A soft, sweet bun hid braised duck inside — perfect for dipping in those incredible sauces. 🍧 Best dessert: Chocolate cheesecake tart — warm, rich, and decadent, with natural cocoa depth and creamy cheese notes. The crust was thin and fragile — I could’ve eaten another! #GlobalFoodieChallenge #SpringInTheHills #HiddenGemVibes #SpringHarvestMap #LAEats