Park Grill at InterContinental Century City

Presents New Seasonal Dessert Sweets

Los Angeles, 2151 Avenue of the Stars

Los Angeles, CA 90067

 

With the threat hanging over us these days of government mandates that calories and fat content need to be written on every menu, let’s have as much fun as we can while we can. 

 

French Chef Vincent Cahot of the Park Grill at the Inter-Continental Hotel in Century City knows how to have fun with food and proves it in his seasonal menu of enticing desserts that are filling and fresh.   With Chef Cahot, there is no need to have every ingredient listed in each dish; he uses mostly local organic produce and other healthy ingredients. feel light and healthy.  His 20 years of culinary experience have instilled into him a flair for clear, direct flavors that evoke the season  They work whether you are polishing off an exquisite meal for a special occasion or popping into the hotel after a conference session or movie.  And Chef Cahot’s California-style cuisine suits casual patio and the more cosmopolitan indoor seating, and can easily be matched with a fine list of dessert wines.

 

The chef describes his philosophy as a “global table” or cuisine of the world with his own French influence.  With more than 20 years of culinary inspiration in France, Lebanon, Malaysia, Switzerland the Bahamas and the United States.

 

“From early on chef awakened the taste buds of restaurant regulars with a unique menu and seasonal specialties,” his general manager reports.  “We are reaching out to the neighborhood with late dining and with special lunches.  Desserts fit into both categories.  One of the chef’s most popular ideas is a novel but sophisticated Bento Box with little compartments that are changed pretty often, and include a soup, salad, small  main course and a couple of min-desserts.  

 

“Chef has lived in Los Angeles for five years and has developed strong relationships with the purveyors, who key him in on produce and products for our focus on  light healthy foods for our evolving destination and day spa market,” adds the GM. 

 

As a fun twist, Chef Cachot creates a monthly four-course “market menu” that focuses on one select ingredient each month.  The biggest response has been to tomatoes in June, figs in July and watermelon in August.

 

While culinary preparation and presentation are key in his “global table of new international flavors,” Chef believes that attentive service is an equal component in making the guest’s dining experience exceptional and in communicating the menu.  

 

One of the ways to reach out to the community is to invite special guests and the media to dessert tastings, where the chef and his staff explain their dishes.  Recently Chef Cachot presented the following menu, each in a novel way he calls “inter-active” with the diner pouring sauces or combining ingredients as they wish from the huge rectangular platters holding the items.

 

cherry THREE WAYS,

Cherry Panna Cotta, Amarena Cherry Cobbler and Cherry Sorbet

 

warm valrhona chocolate cake

Medley of Wild Berries and Chocolate Sorbet

 

soft pavlova with yoghurt mousse

Stuffed with Wild Strawberry, Duet of Rhubarb

 

trio of crÈme brulee

Tanariva Chocolate, Praline and Honey Ginger

 

philadelphia cheese cake

Fresh Raspberries, Hazelnut Tuile and Kiwi Juice Shooter

 

guanaja chocolate cake

Spiced Chocolate Sugar Dough, Caramelized Banana, Pistachio Ice Cream

 

open face granny smith apple tart

Vanilla Bean Ice Cream, Salty Caramel Sauce, Apple Crisp

 

tomales bay cheese plate

humboldt fog, marin french brie, dry aged jack, smokey blue, rogue river, mount tam 

With Green Tomato Jam, Candied Walnuts, Honeycomb

 

Park Grill at InterContinental Century City, Los Angeles, 

2151 Avenue of the Stars, Los Angeles, CA  90067 :

 

For more Information contact:  

www.intercontinental.com/losangeles  or call 1-310-284-6500.