5 Course Tasting Menu From Award Winning Chef at the Raymond 1886

James Beard Award Winning Chef Michael Hung has Created a Special 5-Course, 5-Day Tasting Menu Available Through Saturday at The Raymond 1886
chef Michael Hung
Raymond Guest Chef Michael Hung

CHEF MICHAEL HUNG COMES to the RAYMOND 1886

Chef Michael Hung’s illustrious career credentials include time spent with Traci Des Jardins’s James Beard Award-winning team at San Francisco’s Jardinière and overseeing the kitchen at Roland Passot’s Michelin-starred La Folie. He then left San Francisco to open Faith & Flower in Downtown Los Angeles, where under his leadership the restaurant was honored “Best New Restaurant” by Esquire Magazine, Los Angeles Magazine, and Travel + Leisure. Michael’s success continued when he opened the highly-acclaimed Viviane in the Avalon Hotel Los Angeles and then he started his own company Ardour Hospitality in 2016, which focuses on full-service consulting, culinary and hospitality experiences in Greater Los Angeles. In addition to running his own company, Michael has returned to Faith & Flower where he oversees the kitchen.

5 DAYS, FIVE COURSES

Chef Michael Hung will be offering a Five-Course Staycation Tasting Menu ($75 per person) to be enjoyed on any one of The Raymond 1886’s three patios or guests can savor Chef Hung’s flavorful Five-Course Staycation Tasting Menu at home by ordering Takeout or Delivery. The Raymond 1886 and 1886 Head Barman Jesus Gomez will also be offering a special Wine & Cocktail Pairing  ($20 per person) for guests that opt to dine at The Raymond 1886, and they will also be offering a special selection of New 1886 Summer Cocktails, Wines by the Bottle and Craft Beer to accompany Chef Hung’s special menu for Takeout and Delivery.

The Raymond 1886

Chef Michael Hung’s Five-Day Staycation

Five-Course Tasting Menu

$75 Outdoor Patio Dining | $55 Takeout & Delivery

First Course

Gargalliou of Young Summer Squash

Heirloom Tomatoes, Black Miso and Tomato Dashi

 Second Course

House-made Truffled Cornbread and Honey Butter

 Third Course

Roasted Catalan Prawn

Saffron Poached Fingerling Potatoes, Chorizo

Fourth Course

Grilled Petit NY Steak

Slow Cooked Wax Beans, Caramelized Onion and Mushroom Jam

Dessert

Burnt Sugar Chocolate Mousse

Pistachio Shortbread, Spearmint Crema, Honeycomb Toffee

The Raymond 1886 & 1886 Head Barman Jesus Gomez’s

Wine & Cocktail Pairing – $20

(Available for Outdoor Dinner Dining only)

First Course

Victorine de Chasternay Brut Rose

Second Course

African Flower

Bourbon, Crème de Cacao, CioCiaro Amaro & Orange Bitters

Third Course

Domaine Gueneau Sancerre La Guiberte

Fourth Course

Château Boutisse

Dessert

Athol Brose

Scotch, Honey Syrup, Layered Cream with Freshly Grated Nutmeg

 

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