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14
Aug
Chef Michael Fiorelli from mar'sel restaurant holding fresh hearts of palm
By Sophie Gayot
Every week, we at GAYOT.com select a restaurant to be highlighted as our Review of the Week in Los Angeles, New York and San Francisco.
This week, after my dinner at the signature restaurant of the new Terranea Resort in Rancho Palos Verdes, I chose mar’sel for a few reasons.
Of course, the main one is the California cuisine of chef Michael Fiorelli. It is obvious that he uses very fresh ingredients—he even has fresh hearts of palm for the salads stored in the fridge. But, I also made the choice because of the prime location of the restaurant, which features a breathtaking view of the Pacific Ocean.
The restaurant also made our Los Angeles Top 10 Romantic Restaurants and Top 10 View lists.
You can click on each photo to enlarge to see dishes from mar’sel restaurant menu.
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- Heirloom tomato amuse-bouche
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- White corn soup
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- Croque madame with prosciutto
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- Roasted beet salad
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- Salad of zucchini and hearts of palm
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- Hiramasa crudo with four salts
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- Potato gnocchi with prosciutto, Parmesan, English peas and wild arugula
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- Hot and cold foie gras
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- Duck salami with grilled peaches
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- Seared ahi tuna wrapped in prosciutto
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- Crispy duck leg confit
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- Grilled Wagyu rib-eye with cream chard tortelloni and baby carrots
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- Bittersweet chocolate and peanut butter mousse
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- The moon on the Pacific from the patio
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- Chef Michael Fiorelli from mar’sel restaurant holding fresh hearts of palm
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