Friday, October 20, 2017

Taste Across the Mediterranean at Georgie (Montage Beverly Hills)

Last year, Geoffrey Zakarian took over the restaurant space at Montage Hotel in Beverly Hills, now known as Georgie. The chef restaurateur hired Wilfrid Hocquet as Executive Chef. Chef Hocquet has worked for French restaurants like Le Louis XV by Alain Ducasse, then at Daniel in New York City.

Being the classy establishment that this Beverly Hills restaurant is, Georgie has tableside martinis, which you should definitely consider if you like martinis. I had to get mine with the flamed lemon peel.
Since it was my first visit, I got the tasting menu to get a good feel for the whole menu. The tasting menu is $85 per person for six courses plus amuse bouche. The amuse bouche was a smoked salmon tostada that night.
There are two levels of wine pairings. The classic wine pairing is $55 while the reserve wine pairing is $75. We started off with a glass of Fantinel prosecco.

First course: Corn soup, corn waffle, goat cheese mousse
I did say I wanted to eat all the sweet corn while it's still in season, and this was one of the best corn dishes I had this summer.

Dungeness crab, cucumber, preserved lemon aioli, tomato jelly
Simple and clean flavors showcasing the freshness of the crab. A great appetizer for summer.

For the next course we moved on to a 2013 Domaine Tollot-Beaut Bourgogne.
Beet risotto, aged sherry vinegar, ricotta salata
The risotto was a bit salty for my taste these days, but I still enjoyed the richness of the beet flavor with the cheese.

Steamed maigre, artichokes, zucchini, saffron sauce
Also known as croaker or Salmon Bass, I rarely see it on menus in the US. It's a lean fish with firm meat and nicely complemented by the saffron sauce.

For the last course they poured a 2008 Sequoia Grove Cabernet Sauvignon Napa Valley. This was a big wine, well balanced, smooth. We thoroughly enjoyed this wine.

Our last savory course was actually not the one on the tasting menu, but a special dish Chef Hocquet has prepared (and will hopefully soon make it on the regular menu).
It was an ancient Roman style roast duck, rubbed with spices and honey and served with Thomcord grapes and roasted peaches.Georgie
I loved this Roman duck, from the meat to the sweet and spiced fatty skin which is countered nicely by the sweetness of the grapes. I really hope this makes it on the regular menu, and when it does, I urge you to get it. This was one of the best roast duck I've had in recent memory.

The dessert was thankfully something pretty light: Strawberry pavlova. fresh mint chip gelato, sweet cream
The dessert was paired with a 2010 Chateau Loupiac-Gaudiet Loupiac, a nice dessert wine from Loupiac region that retains a freshness.

Executive Chef Wilfrid Hocquet
Georgie also makes their own gelato and sorbet fresh in-house. Our server brought us some of his favorites for us to try, including a refreshing fresh mint chip gelato (so much for that light dessert, but I won't say no to more ice cream!)

Georgie makes for an elegant yet understated dining destination in Beverly Hills. Great food paired with great service, the dining room and service are welcoming and not pretentious but you can still feel like a VIP with tableside cocktails. As a hotel restaurant would, the menu has something for everyone and Chef Hocquet prepares them with excellent technique. Georgie is open from breakfast to dinner.

Montage Beverly Hills
225 N Canon Dr
Beverly Hills, CA 90210
(310) 860-7970
Georgie Menu, Reviews, Photos, Location and Info - Zomato

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