Hotel Bel-Air, a Dorchester Collection hotel, has unveiled The Living Room and The Patisserie.
Offering two distinct dining experiences, transitioning from day into afternoon and evening and brought to life by Champalimaud Design, the new spaces aim to reflect the ‘understated glamour’ which has cemented Hollywood’s Hotel Bel-Air since 1946.
The new culinary outlets add to the hotel’s existing dining options, The Restaurant and Bar & Lounge under the new direction of Culinary Director Joe Garcia, formerly of The French Laundry, Bicyclette and Bouchon in Beverly Hills, Executive Sous Chef Gel Zara and Executive Pastry Chef Christophe Rull.
Replete with al fresco seating and an outdoor wood-burning fireplace, The Patisserie, led by Rull, takes inspiration from French pastry fundamentals and local purveyors, showcasing local Californian produce. Inside, Champalimaud’s design evokes a nostalgic European boulangerie.
On offer, an expansive croissant and cookie menu, freshly baked breads, handcrafted cakes, artisanal coffees, pastries, and other baked goods. Menu selections include Tahitian Vanilla Chantilly Cream Puff topped with Craquelin, Chocolate Gianduja Ganache and Salted Caramel Tart, Pain au Chocolat, croissants, shortbread cookies, and banana and blueberry muffins.
Meanwhile, The Living Room is an evolution of the hotel lobby lounge experience, showcasing afternoon and evening menu offerings developed by Culinary Director Joe Garcia.
A bespoke wall covering featuring hummingbirds, jasmine, ferns, and citrus blossoms is accompanied by fabrics and finishes in hues of green, yellow and red mixed with natural textures.
The space is activated through afternoon high tea, light fare, a caviar menu, and specialty cocktails. Menu highlights include Vidalia Onion Dip, a play on the classic American party food made with sweet, caramelised Vidalia onions, crème fraîche, garnished with pickled pearl onions, crispy onions and chives, served with toasted baguette and optional caviar addition, Liberty Farms Duck Confit Gateau with Harry’s Berries strawberries and Sicilian pistachios, an Australian Winter Truffle Grilled Cheese Sandwich, and Ora King and Smoked Salmon Rillettes.
Guided by seasonality, Garcia’s menu is paired with a mixology program curated by Food and Beverage Director Micah Paloff. A highlight is an interactive preparation of the Coldest Martini in Town, served tableside.
“The launch of The Living Room and The Patisserie is a testament to our dedication to creating diverse and exceptional dining experiences throughout the property,” says General Manager Christoph Moje. “The premier culinary offerings introduced in these welcoming and stylish new spaces will enrich our overall hotel experience and are destined to become favourite spots for guests and neighbours alike.”
