"The pastry clung to a thin layer of aspic that enveloped a filling of pork shoulder and fat, bacon, chicken liver, veal sweetbreads, and button, shiitake and wood ear mushrooms."
"Its appearance on the menu might signal a serious French bistro, but Hopson applies a more laid-back approach to his dining room."
"Electric Bleu is French food caressed with California seasonality and the occasional pop of Aussie nostalgia."
"A rugged landscape of protein and mushrooms, the dish is a textbook perfect presentation with a splendid filling marinated in port and brandy."
Pâté en croûte is a traditional French dish with a rich history dating back to the Middle Ages. Electric Bleu in Los Angeles serves the best version, featuring a flaky crust and a filling of pork, chicken liver, and mushrooms. The dish is presented beautifully, resembling stained glass with its colorful layers. The restaurant, run by Craig Hopson and Mai Sakai, combines French culinary techniques with California's seasonal ingredients, creating an intimate dining experience that balances sophistication and casualness.
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