At the tender age of 25, chef Miles Thompson is revolutionizing the Los Angeles dining scene at this restaurant Allumette. His whimsical interpretation on avant-garde comfort food is fast making Chef Thompson an emerging force in progressive haute cuisine.
At Allumette, Chef Thompson describes his concept as a "choose your own adventure-style tasting menu." The menu is divided into 5 sections, plus dessert: crudo, vegetable, seafood, pasta, meat "for two", an interesting setup where the dish is plated separately for two diners, each one the size of a full entree.
Guests are treated to innovative dishes like a Shimaji dish with miso, blood orange and kiwi, live scallop tartar served with strawberries, black truffle and elderflower vinaigrette and Szechuan pork dumplings sitting on a black vinegar sauce with tarragon and topped with a generous amount of fat salmon roe. His menu is full of these playful and creative dishes that create taste and flavors that delights and surprises your palette.
Thompson's food aims be cerebral, exacting, exciting and avant-garde, Allumette is certainly helping him achieve that.
Chef Miles Thompson will be dropping by the James Beard House to give New York a sample of his delectable culinary creations on May 21 at 7pm.