All photos by Kevin Eats
Never having been to the Culver City location, I had my first experience at FraÃ®cheÂ just a couple months after mine at Riva – the restaurant that was formerly housed where FraÃ®che stands now. It would officially be my second meal with Jason Travi’s protogee Sydney Charles Hunter IIIÂ at the helm. Of course, I didn’t expect to visit the locale so soon after my dinner with other gals at Riva; at the time I also didn’t know I was dining at a place that would soon close. The surprise, however, was welcome – FraÃ®che set out to impress the Food Digger crew and succeed they did. The meal was pretty much mind-blowing.
We started out with Japanese scallops with braised pearl onions, lobster glace, lemon oil and orange. A great little seafood taste in which the citrus flavors were the most potent. Combined with the sweet and sour braised pearl onion, it was the lightest take I’ve ever had on a scallop.
I think the following was my favorite part of the dinner: foie gras terrine layered with prosciutto and fig purÃ©e, orange gelÃ©e, Campari gastrique and arugula. The combination of all the flavors together continued on the citrus note with the orange gelÃ©e. Adding to the richness of the foie gras terrine were the sweetness of the Campari gastrique drops and the sour greenness of arugula. The dish essentially touched upon all corners of my mouth – however many there actually exist. The flavors were absolutely titillating but the textures in the components brought the dish full circle.