L'Orangerie, opened 1978, was was on L.A.'s most elegant restaurant. I was part of the opening crew as the "chef tournant" meaning that I worked all stations in the kitchen. The pastry station had a small but well thought out menu with a fruit soup, flat apple tart, frozen raspberry souffle, Marquise au Chocolat and seasonal sorbets. It is a menu that would be received well today.
Chef Michael Hutchings