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The perfect place for special occasions

A La Carte

February 2, 2020

Story By: Caroline Wright | Photos by: La Vie Restaurant

Caviar and Kona Abalone

Marriage proposals, career milestones, important birthdays and anniversaries, rare visits from beloved old friends — for truly significant moments, La Vie Restaurant offers a tranquil and comfortable open-air setting, mesmerizing panoramic views of Waikiki, and a worldclass menu of exquisitely presented, utterly delectable dishes and plates

La Vie’s creative interpretation of French cuisine became the talk of the town when the restaurant opened last summer at The Ritz-Carlton Residences. The menu, with its magical readings of a dozen and a half classic and modern French dishes, continues to delight guests from near and far.

Roasted Maine Scallops

“Our culinary team has an amazing ability to create innovative haute cuisine as a Trojan horse for familiar, comforting flavors that are nostalgic,” says general manager Dusty Grable.

It’s not traditional bistro-style French food, but the nuances are certainly recognizable to anybody who knows the genre. A Chef’s Selections menu ($145, $79 with wine pairings) consists of five courses, including Foie Gras Brulee, with macadamia nuts, sweet onion and Asian pear; American Akaushi, bred in the U.S. from the fabled red cattle of Japan; and Ispahan, based on the divine creation of legendary French pastry chef Pierre Herme, with lychee, raspberry and rose.

Asparagus A La Nage

Or if you prefer, choose any three ($79) or four ($99) selections, served in any order you like, from a menu that includes exotic treats like Niihau Antelope Tartare, 21-Day Aged Duck Breast, Escargot Dumplings, and a Waialua chocolate Souffle accompanied by ice cream made with coumarou — tonka beans. Standouts on this extraordinary menu include Asparagus A La Nage, rich with poached egg and alii mushrooms, with a delicately flavored chervil nage (broth) and crunchy buckwheat for irresistible textural contrast.

For $25, you may add Caviar and Kona Abalone to your feast: custardy sunchoke tofu topped with golden Osetra caviar, inamona (roasted kukui nuts), shredded Kona abalone, and limu. The Roasted Maine Scallops are another highlight: subtly flavored with grapefruit.

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