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Its one thing to watch high tides sitting on the beach and it’s entirely another while dining in an exquisite restaurant. The Marine Room, snuggled in the endless ocean waves of La Jolla, offers seasonal brunch timed to the peak tide schedule. Award winning Master Chef of France, Bernard Guillas, is in the kitchen early with his culinary team preparing tantalizing dishes such as an artisanal charcuterie, hickory smoked salmon and Grand Marnier chocolate brioche French toast.

Hickory smoked salmon

Hickory smoked salmon

People didn’t mind us peering over their shoulders with camera at the ready to capture the tide when reaching 6.9 ft. And the waiters dressed in black suits did their best to serve hot coffee amongst the many photographers using big cameras and cell phone cameras.

Chef Guillas and Chef Ron Oliver have written 2 beautiful cookbooks and the latest book, Two Chefs, One Catch is about responsible fishing with intriguing recipes for fish from the Seven Seas. Such a lovely morning and thanks to the Marine Room for hosting us for brunch and your generosity.

Executive Chef Bernard Guillas

Executive Chef Bernard Guillas

@themarineroom #themarineroom

2000 Spindrift Dr

La Jolla, Ca

www.marineroom.com

 

 

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