Show 414, February 27, 2021: Jordan Ogron, Principal, Tesse, West Hollywood Part One

Jordan Ogron of Tesse

Tesse in West Hollywood is a French restaurant featuring the dynamic, continental-inspired cuisine of Chef Raphael Francois and Pastry Chef Sally Camacho Mueller (currently on maternity leave,) served in a chic dining room on Sunset Boulevard in the heart of West Hollywood. An extensive wine program from Jordan Ogron (Principal) is supplemented by Boutellier, an exclusive wine store adjacent to the restaurant. A French-leaning craft cocktail program designed by Nick Meyer and Julian Cox is offered at the bar.”

“The restaurant’s name is a contraction of the French delicatesse, meaning ‘delicacy’ or ‘thoughtfulness’ — it’s also used across France as a colloquial term for charcuterie. And while the iconic pâtés, terrines, rillettes and saucisses of his homeland are central to the menu, Chef Raphael also features a broad and finessed take on French classics, with meats and fish prepared on the wood-fired hearth that anchors the kitchen and lighter fare inspired by near-daily trips to LA’s outstanding Farmers Markets.” 

“Tesse’s menu is designed with wine in mind. The food pairs beautifully with a vast, interactive wine program designed by Jordan Ogron, which features nearly thirty wines by the glass and a list of more than three thousand selections. For those who prefer something a bit stronger, the craft cocktail program was designed by Nick Meyer and Julian Cox, the duo behind many of the most notable bar programs in Los Angeles.”

Tesse is open nightly for dinner with brunch on the weekends. Currently there are patio dining options available fronting Sunset Blvd. or on the south side of the building with the magnificent panoramic view of Los Angeles. Jordan’s popular, creative wine dinners will be resuming shortly.

Tesse’s Jordan Ogron provides us the overview.

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Show 414, February 27, 2021: Jordan Ogron, Principal, Tesse, West Hollywood Part Two

Jordan Ogron of Tesse

Tesse in West Hollywood is a French restaurant featuring the dynamic, continental-inspired cuisine of Chef Raphael Francois and Pastry Chef Sally Camacho Mueller (currently on maternity leave,) served in a chic dining room on Sunset Boulevard in the heart of West Hollywood. An extensive wine program from Jordan Ogron (Principal) is supplemented by Boutellier, an exclusive wine store adjacent to the restaurant. A French-leaning craft cocktail program designed by Nick Meyer and Julian Cox is offered at the bar.”

“The restaurant’s name is a contraction of the French delicatesse, meaning ‘delicacy’ or ‘thoughtfulness’ — it’s also used across France as a colloquial term for charcuterie. And while the iconic pâtés, terrines, rillettes and saucisses of his homeland are central to the menu, Chef Raphael also features a broad and finessed take on French classics, with meats and fish prepared on the wood-fired hearth that anchors the kitchen and lighter fare inspired by near-daily trips to LA’s outstanding Farmers Markets.” 

“Tesse’s menu is designed with wine in mind. The food pairs beautifully with a vast, interactive wine program designed by Jordan Ogron, which features nearly thirty wines by the glass and a list of more than three thousand selections. For those who prefer something a bit stronger, the craft cocktail program was designed by Nick Meyer and Julian Cox, the duo behind many of the most notable bar programs in Los Angeles.”

Tesse is open nightly for dinner with brunch on the weekends. Currently there are patio dining options available fronting Sunset Blvd. or on the south side of the building with the magnificent panoramic view of Los Angeles. Jordan’s popular, creative wine dinners will be resuming shortly.

Tesse’s Jordan Ogron continues with us.

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Show 310, February 9, 2019: Jordan Ogron, Managing Partner, Tesse, Tesse Café & Bakery, Boutellier, Sunset Strip, West Hollywood

Jordan OgronThe Tesse West Hollywood creative team has rebranded and transformed the adjacent Fred Segal Café on the Sunset Strip as the more casual Tesse Café & Bakery with weekday lunch service. Distinctive desserts from partner Sally Camacho Mueller, pastry chef extraordinaire.

“After opening Tesse Restaurant last summer, and introducing Weekend Brunch last Fall, chefs Raphael Francois and Sally Camacho Mueller are excited to introduce an all new Lunch Menu and debut Tesse Café & Bakery. (formerly Fred Segal Café) Open daily from 8am to 6pm, there will be a selection of housemade pastries, coffee, tea, wine and beer available to order at the counter. Monday through Friday, a full lunch menu will be offered from 11:00 a.m. to 3:00 p.m. including salads, hot sandwiches, pastas and entrees as well as plated desserts.”

“Chef Raphael has developed a menu with lighter fare such as a Shaved Fennel Salad with Citrus, Spinach and Chickpeas and Local Seabass Ceviche with Passion Fruit, Cucumber, Mirin & Celery, to heartier dishes like Croque Monsieur Classique, or Steak Frites with Skirt Steak, Pesto, Watercress and Duck Fat Fries. Desserts include Chocolate Hazelnut Profiteroles and Lemon Meringue Tart.”

Managing Partner & wine guru Jordan Ogron (Boutellier) has all the tasty details.

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Show 286, August 18, 2018: Sally Camacho-Mueller, Executive Pastry Chef / Partner, Tesse, West Hollywood

Sally Camacho MuellerSally Camacho-Mueller (ex-Jonathan Club and Hotel Bel-Air) is Executive Pastry Chef / Partner of Tesse on the Sunset Strip at La Cienega Blvd. It is modern French cooking using California ingredients under the direction of Executive Chef Raphael Francois.

“Sally Camacho Mueller graduated with honors from both the Culinary and Baking & Pastry Programs at the California Culinary Academy in San Francisco. She returned to her home in Los Angeles, to work with Donald Wressell at The Four Seasons Beverly Hills and from there went on to work at numerous award-winning resorts and fine dining restaurants including The Wynn Las Vegas, Bradley Ogden at Caesars Palace, the Fairmont Turnberry Isle Resort in FL, Wolfgang Puck‘s WP24, the Hotel Bel-Air, and the Jonathan Club. In 2015 she joined as the Culinary Institute of America Greystone in Napa Valley as pastry chef and baker instructor.”

Her work has been featured in numerous publications and in 2011 she was a cheftestant on Bravo‘s Top Chef: Just Desserts where she came away as a finalist and runner-up.

We’ll meet her.

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