A gastronomic journey in the South of France with Tony Esnault [fr]

Proud of its gastronomy, the French Consulate in Los Angeles, goes off to discover the culinary talents of its jurisdiction, perfect ambassadors of French culture abroad.

Launched in February 2016, Spring is the new restaurant highlighting Southern French cuisine in Los Angeles! Partner and Executive Chef Tony Esnault, a native of the Loire Valley in France, invites you to discover French cuisine inspired by the Mediterranean region. After starting out in prestigious establishments awarded by the Michelin Guide in France, Tony Esnault – marked by his meeting with Alain Ducasse – wanted to discover the American continent. Arriving in San Francisco in 1998, this passionate, never short of new projects Chef, has realized an outstanding career in the United States. Tony Esnault has been honored “Best Hotel Chef of America” in 2004 by Food & Wine magazine for his work at the Ritz-Carlton Boston. In 2005, Esnault reunited with his mentor in New York City, working as executive chef for Alain Ducasse at the Essex House and opening Adour at the St. Regis in 2007. His work with Ducasse earned the restaurants a combined five Michelin stars, three stars from The New York Times, with Esnault named StarChef’s “Rising Star.” In 2010, under Esnault’s lead, Patina was awarded an exceptionally rare four-star review by the Los Angeles Times. In 2016, Church and State and Spring were listed among Los Angeles restaurant critic Jonathan Gold’s 101 Best Restaurants, #19 and #4, respectively.

Who are you and what is your background?

Tony Esnault, partner and executive chef of Spring in Downtown Los Angeles. I first studied at the Hotel Management School François Rabelais in Lyon before starting out at the Carré des Feuillants in Paris, then Montparnasse 25, and L’Auberge de l’Île in Alsace, before moving on to Louis XV of the Hôtel de Paris in Monte Carlo where I met Chef Alain Ducasse.
I wanted to go to the United States and I ended up in San Francisco, as sous chef of the Ritz-Carlton’s restaurant. I next spent 3 years in Boston (Ritz-Carlton), then in New York (ADNY, Adour Alain Ducasse, St.Regis) before arriving in Los Angeles.

Why Los Angeles?

In 2009, I had the chance to join the Patina Restaurant at the Walt Disney Concert Hall in Los Angeles. I joined Church and State in 2012, a French bistro launched by Yassmin Sarmadi in 2008, one of the first restaurants to open in the Arts District in Downtown. My wife and partner Yassmin and I then opened Spring in February 2016 where we introduced cuisine from the South of France, the backbone of our lighter fare being olive oil, fish, and vegetables. Mediterranean cuisine fits well within the climate and the spirit of Los Angeles, and yield some of the best ingredients in the world.

Your specialty?

Farmers Market Vegetables, a dish that combines between 12 and 16 different vegetables prepared separately in various methods (roasted, braised, raw, etc.). The vegetables rotate with seasonality.

Your guilty pleasure?

I like cheese with a good glass of wine, and vegetables.

Your favorite neighborhood, your favorite places in Los Angeles?

I spend a lot of time in Downtown, especially along Broadway, and The Arts District.

Spring
257 S Spring St – Los Angeles, CA 90012
213.372.5189
springlosangeles.com
Tuesday to Friday 11:30am – 14:30pm / 5pm – 9pm
Saturday 5pm – 10pm
Sunday 11am – 2pm

Last modified on 18/09/2017

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