Browsing Tag


Chef Ludo Lefebvre–Stay Tuned!

September 23, 2013

Hi all!

I had the honor to meet Chef Ludo Lefebvre when I dined at Trois Mec on Thursday. Stay tuned for the food post!

Chef Ludo

Chef Ludo

Happy eating,
Joey Wong ♥


April 12, 2013

1104 Wilshire Blvd
Santa Monica, CA 90401
(310) 395-0881

March 2013

My sister came to Los Angeles and decided to treat ourselves to dinner. We decided on Melisse after looking through a couple of restaurants’ menus. One thing to note for Melisse is that when you make reservations, they will take your credit card for a deposit fee. This is just to ensure that you don’t make a few other reservations and take your pick on the night of the dinner.

We ended up changing our reservation to a different day and Melisse was really good with making adjustments for us.

The moment I stepped into the restaurant, I was greeted by the maitre d’. The waiters were all very courteous and I always appreciate it when they take the time to introduce every course when the food is served.

The food was really good in general. I compared Melisse with Providence, since both restaurants serve French food, and I have to say I preferred Melisse a lot more than Providence. Providence was a bit disappointing to me because the menu was too ordinary. Dinner at Providence did end up with a sweet dessert.

Melisse, on the other hand, was very much a culinary journey from the beginning to the end.

“Ten” Menu

Grape appetizer
Oyster wrapped with avocado
1. Egg Caviar
2. Wild Japanese Mackerel
3. Spring Onion Veloute
4. Zuckerman Farms Green Asparagus
5. Santa Barbara Spot Prawn
6. Scottish Salmon
7. Liberty Duck Breast
8. Fourme d’Ambert
9. Molten Chocolate Tart
10. Coconut Meringue

Price: $150


  • Egg Caviar: Really soft, definitely a must-try.  Melisse offered two menus, the “Ten” and the regular menu, where the Egg Caviar was a $25 supplement.  It’s definitely worth it to get the “Ten” menu.
  • Scottish Salmon: I’m normally opposed to having fish on the menu.  I grew up in the Chinese culture where most of the fish that we eat are steamed (to almost-always perfection) so the meat is tender.  Despite my bad feelings about the salmon, Melisse surprised me by serving a piece of salmon that is slightly on the raw side, which retains the tenderness of the meat.  I’d say the salmon was perfect.
  • Little good-bye treat: I love it when fine dining restaurants give you a plate of what I call, “good-bye treats.”  It really sweetens the whole culinary journey at the end.


  • Liberty Duck Breast: The meat was not as tender as I hoped.  Melisse’s service was really nice.  When the waitress noticed my discomfort with trying to cut the meat with no success, she immediately asked if anything was wrong and switched my plate for a newly made plate of duck breast.  The second plate was not much better.  The meat was simply not as tender as I was hoping for.
  • Fourme d’Ambert: I’m not much of a cheese person.  The taste of the cheese was simply too strong for me, but hey, this is only coming from someone who only likes Mozarella.

I would definitely visit Melisse again, if given the opportunity.  It was a great experience despite the duck.

(I finally found out how to work the slideshow!)

Happy eating,

Joey Wong ♥