Gastronomy in the Garden at The Royce
Talk about use of local produce
As we continue to grow more conscious of our carbon footprint and the ways we affect our world, the way that we eat has also gained much attention. From fair trade issues to the slow food movement to the locavore movement, chefs are actively green and environmentally conscious now more than ever. Last week, Chef David Feau of The Royce at the Langham Huntington Hotel in Pasadena, CA held a special dinner – Gastronomy in the Garden, introducing their organic and eventually self-sustaining garden at The Royce.
The menu featured a variety of produce and herbs from The Royce garden in the dishes presented. From the escargot wrapped in zucchini blossom and the radis, butter, and olive hors d’oeuvres to the Kampachi/Melon – Marinated Sugar Kiss Heirloom Melon, Kona Kampachi, Ogo Seaweed, and Jasmine Rice Skim Milk; and the Kinki – Kinki Fillet, Canella Fish Soup, Candied Carrot and Roasted Tomatillo entrees.
Lastly for dessert, Chef David presented the Peach/Passion – Roasted & Frozen Indian Blood Heirloom Peach in a Passion Fruit Froth, on Lemon – Almond Sable Crumbs shortly after a delicate plate of petit fours.
For the fully organic garden, Chef Feau plans to plant heirloom seeds exclusively and to “re-plant seeds over and over so the garden would auto sustain itself.” Thus producing and sustaining herbs, beans, peas, radishes, tomatoes, escargots, and much more.
As The Royce continues serving up new American cuisine with a Californian fare and classic French influences/technique, emphasizing sustainability and use of local produce, they will continue to supplement their menu with the showcasing and harvesting of their very own garden. 1401 South Oak Knoll Ave. Pasadena, CA 91106. Photo credit: Natalie Woyshner