THIS RESTAURANT IS CLOSED Mix

THIS RESTAURANT IS CLOSED Mix Restaurant Review:

Charming Michael Bourseau, a former chef whose mentors include Jacques Cagna, Joël Robuchon and Michel Richard, takes on an ownership-host role while chef John Jackson (J.J.) does the cooking. Jackson's terrine de campagne, served with rustic grilled toast and grape mustard, is worthy of a fine Paris charcuterie, while other starters include a feather-light potato frittata, risotto with oyster mushrooms and fava beans, and foie gras torchon with apple gastrique. Wild boar is almost always a disappointment in L.A., but Jackson's hickory-grilled Russian wild boar tenderloin is as succulent as a filet mignon, beautifully seasoned---exhibiting just the right degree of gaminess---and served with a refined bordelaise sauce. Seared, crispy-skinned branzino arrives with braised leeks and truffles, and the côte de boeuf, served tableside for two, is a crowd pleaser. The wine list, still a work in progress, is eclectic and reasonably priced, featuring some promising boutique wineries. Breads and desserts from pastry chef Thomas DeVille are superb, and a very respectable cheese plate---all selections served at perfect temperature and ripeness---is offered as well. The restaurant is soothingly clad in blues and beige, with tables dressed in crisp white linen. A sleek bar, decked out in blond wood, attracts a lively crowd and the expansive patio---with the laid-back flavor of Martha's Vineyard or the Hamptons---comprises the largest seating area in the restaurant.