True to his roots, Fau’s inaugural menu (click to view, at left) is full of classically inspired dishes prepared in refined French technique and built using fresh, locally grown produce and sustainable products. He even includes on the printed menu a thoughtful dedication to the farmers and fishermen who cultivate his ingredients.
Fau’s rise to culinary prominence began after he worked under the guidance of famed chef Guy Savoy in Paris. He served as executive chef at several Parisian restaurants, before making his way to Manhattan to run the kitchen at Lutce. Fau joined the Patina Group in 2006, stepping first into the role of executive chef for Caf Pinot in downtown L.A. and then moving up as head of Patina Restaurant Group’s West Coast culinary operation.
The new look of the Langham restaurant space is the work of Atlanta-based architecture and design firm, The Johnson Studio. The firm’s principal Bill Johnson told Rose Magazine in June that he wanted to bring the design of the restaurant forward, while respecting the tradition of the historic building.
“A patent-pending, folding-base design allows it to fit in the space below a range of airline seats during the restricted times of takeoff and landing. Once you are free to recline your seat, you can simply slide Sleepypod Air from under the seat and expand the carrier so your pet is allowed the largest space possible.”
- The crystal elements are Swarovski round-brilliant and baguette cuts, and the crown is finished with rhodium.
- The six princess tiaras were designed to complement the Rose Queen’s crown.
- It was crafted by Dina, Inc., a pageant tiara and crown manufacturer based in Cranston, R.I.
“Let me tell you, praline French toast, it’s out of this world, killer,” she said. “And some egg cups with Bearnaise sauce, or any kind of sauce.”