“Former aspiring professional surfer-turned-chef Craig Hopson is behind this California-kissed French-Australian neighborhood bistro in Mar Vista, Electric Bleu, for special nights and every night. The menu changes frequently. After working at storied kitchens around the world including Guy Savoy and Le Cirque, Hopson flexes his French training in dishes like steak au poivre with green peppercorn cognac sauce while also nodding to his Perth hometown in sides like electric fries with chicken salt (a favorite Aussie condiment).”
There’s also a $59 four-course tasting menu option available with a premium wine or sake pairing. The menu changes often.
In an accommodation to the neighborhood’s 4-legged guests there is a dog-friendly patio on the Woodgreen St. side of Electric Bleu. There is also (free) parking located in the rear of the building.
“Chef Hopson grew up in Perth, chasing waves with dreams of becoming a pro surfer. A restaurant job let him surf by day and cook by night, but it didn’t take long for him to realize his true passion was in the kitchen. He headed to Europe to train under culinary icons like Michel Troisgros, Alain Senderens and Guy Savoy before making his mark in New York running some of Manhattan’s most celebrated kitchens, including Picholine and Le Cirque. At Electric Bleu Chef Craig is excited to pour his heart into a place that blends great food and world-class hospitality for the residents of Mar Vista and Los Angeles.”
Craig Hopson takes a break from his busy dinner prep to join us.
The Michelin recognized, Family-owned Les Petites Canailles in Paso Robles “is a French farm-to-table Bistro specializing in local Central Coast California ingredients. The food is sophisticated and modern served within a lively, casual atmosphere.”
The proprietors (Husband and Wife Team of Julien and Courtney Asseo) like to refer to themselves as the Winemaker’s son & the Butcher’s daughter…
“Chef JulianAsseo was born in Libourne, a small town in the southwest of France. He grew up in the vineyard of his parents until he was 10 years old before moving to Paso Robles, with his family. His father became one of the greatest pioneers of winemaking in the area, with his winery L’Aventure. At 16 he decided to move back to France to follow his culinary school education at the Lycee Hotelier de Gascogne near Bordeaux. After finishing culinary school he moved to Paris to work at La Fontaine de Mars as a commis, then chef de partie.”
“Courtney Asseo was born and raised in the foothills of North Carolina. Her family owns Mays Meat Processing in Taylorsville, NC. It’s one of the last, family- owned slaughterhouses and butcher shops in the southeast. In her younger days, she wanted to be an actress. She studied film acting at the New York Film Academy in NYC, and later graduated from UNLV in Theatre Studies. Being in that industry wasn’t easy, and she worked many restaurant and bar jobs. She may not have chosen the hospitality industry in the beginning, but it ended up choosing her, and she wouldn’t have it any other way”.
“After a couple years of working in Paris, Julien decided to move back to California where he was a pastry chef at a restaurant in L.A. This restaurant did not stay open long enough to name it in this biography, but it is where he met the love of his life, a charming Southern girl from North Carolina, named Courtney. She worked as a server at the restaurant with Julien for several months until it closed. He charmed her with his big blue eyes, accent, and many samples of gelato. After it closed, Julien got an offer to work for Rick Moonen in Las Vegas.”
“Julien and Courtney moved to Vegas in 2008 and the rest was history. They both excelled in the hospitality and culinary world. Julien worked for Joel Robuchon for 4 years as a sous chef, until he made his way to Restaurant Guy Savoy at Caesar’s Palace. Courtney worked behind the bar at Todd English and later took over as bar manager of DB Brasserie, by Daniel Boulud. While Julien made his way up to Executive Chef of Guy Savoy, Courtney made 2 babies and a home for them in Las Vegas.”
“Courtney and Julien always loved hosting people at their house for whole pig BBQs or paella. Entertaining and hospitality is part of their souls. While they often visited Paso Robles to spend time with Julien’s family, they always dreamed of someday leaving Vegas and opening their own restaurant in Paso Robles. For years people didn’t question whether or not they would ever do it, but it was a matter of when.”
“Paso Robles is now their home with Les Petites Canailles. Les PetitesCanailles translates to English as “the little rascals,” which represents their 3 children, Margaux, Maddox, and Phoenix.”
Chef Julien Asseo takes a break from his busy kitchen to join us.
“Chef Eric Bost’s (République, Guy Savoy, Alain Ducasse) debut restaurant, auburn, juxtaposes the higher echelon of traditional fine dining with an emphasis on guest exploration and conviviality while paying homage to Los Angeles’ uninhibited culinary identity in a space designed with honest materials by local makers.”
“The menu is based on a unique perspective of a multiple course format, built around guest liberty and the absence of strict rules. Diners are encouraged to guide their own experience, allowing freedom and flexibility, while stripping away formality. In contrast to our main dining menu, the bar offers a fully à la carte selection, maintaining the same culinary philosophy while contributing an entirely different way to enjoy auburn.”
We gently pull Chef Eric away from his busy kitchen for a chat.
A few weeks ago Brock wrote a piece for Las Vegas Weekly’s Web site on the 20 most important restaurants in Las Vegas. That generated such an enormous reaction that Brock’s Editor asked him to revise the piece and rank the “Top 20” in his order of his preference. The cover story for the March 14th issue was “The 20 Most Important Restaurants in Las Vegas: Brock Radke ranks the landmarks and upstarts defining how we eat right now.” There is also a fascinating sidebar where Brock interviews the chefs and restaurateurs who made the Top 20 and gets their pick for most important restaurant.
