Ben Bailly, one of my favorite chefs in Los Angeles, recently left his post as the executive chef of Petrossian in West Hollywood to helm the kitchen of Frîache in Culver City. Chefs move up the ranks and change jobs every day in L.A., but rarely do I feel compelled to check out their new digs straightaway. However, with Chef Bailly things were markedly different.
Chef Bailly is something of a culinary darling among me and my food blogging comrades. Aside from being a very good chef, he always goes above and beyond to make us all feel like our sites, photos, and commentaries are more than just silly hobbies. This mutual respect between diner and chef has garnered him a fiercely loyal following, myself included. It’s kind of amazing how far a little kindness will go on the Internet. [Take note, Red Medicine.]
The Astronomer and I, along with the lovely Diana Takes a Bite, dined at Fraîche a month after Chef Bailly took over the kitchen and revamped the rustic French and Italian menu. Diana arrived moments before we did and was sipping on a cool glass of wine when we greeted her at the table. She was careful not to nibble on the bread, butter, and olives until I had taken a proper photo. Whatta gal!
Even though we were planning on a booze-free meal, sommelier Paul Sangoletti insisted on providing cocktails and wine pairings for our party. We started off with three market-driven libations featuring (left to right) beets, red grapes, and basil. The grape-infused concoction with vodka and elderflower syrup was too strong for me, but the ones with beets and basil were just right. Sipping on seasonal cocktails makes drinking feel so virtuous!
