Can’t ‘Beet’ This Worldly Cuisine

Chef de Cuisine Alexandre Trancher with Foie Gras de Canard, Laque au Jus de Betterave Rouge parfume aux Framboises ($35) and wine manager and lead sommelier Kevin Toyama with a bottle of “Bigaro” Muscat-Brachetto, Elio Perrone, 2015.

La Mer restaurant in Halekulani hotel beautifully sits at the corner of elegance and sophistication. Right in the heart of Waikiki, the eatery welcomes visitors from far and wide to taste its internationally acclaimed menu featuring the best of French-inspired fare.

It is the only restaurant in the state to be awarded a five-star designation by Forbes Travel Guide, and continues to give customers a one-of-a-kind dining experience to match.

Foie Gras de Canard, Laque au Jus de Betterave Rouge parfume aux Framboises ($35)

You won’t be disappointed with its exquisite cuisine, especially with its award-winning wine list. Along with the unbeatable views of the Pacific Ocean, exceptional service and a stunning ambiance await all those longing for an unforgettable meal worth every penny.

BITE INTO BEAUTY

Get ready to say oui to La Mer’s Foie Gras de Canard, Laque au Jus de Better-ave Rouge parfume aux Framboises ($35), which translates to Beet Lacquered Foie Gras with Raspberry Essence and Coulis, Butternut Squash Puree. “Guests will be wowed with all the flavors,” says chef de cuisine Alexandre Trancher. The beet juice mixes flavors of cut beets, raspberry, white vinegar and honey, while the puree is a sweet blend of butternut squash, salt and maple syrup. You can order this dish through the a la carte menu or as part of various multi-course options offered at set prices. Diners also can pair the dish with a special wine, which further enhances its flavors.

La Mer

Halekulani
2199 Kalia Road, Waikiki
923-2311 (dining reservations)
Nightly, 5:30-9:30 p.m.