French Cooking at its Best at the Marine Room nestled on La Jolla Shores

Courtesy photo

The view makes you feel as if you just stepped into a postcard with windows being the only barrier keeping you from sticking your feet in the sand and water.

Not only that, the global cuisine has a one-of-a-kind French twist. Seize the moment and take part in what’s become a timeless tradition since the 1940s. Money is no object here.

I adored the movie Julie & Julia, and wanted to know what Chef Bernard Guillas thought.  We sat down for a chat, and he told me he absolutely loved the movie, and that Julia Child was a close and dear acquaintance.  He thoroughly enjoyed cooking for her at The Marine Room.

Tasmanian Salmon Trout (Photo by Maria Desiderata Montana)

What about all that use of butter in the movie?  Chef Bernard believes butter is the conductor in all of his dishes, providing ”the finishing touch of flavor and silkiness.”

I enjoyed a tasting menu that included fennel pollen diver Maine scallop and foie with whipped purple cauliflower, royal trumpets, cumin crisp and truffle Torani Amer syrup and Tasmanian Salmon Trout with vanilla sweet corn risotto, mache, gooseberry and lemoncello saffron infusion.

Don’t miss the Colorado free range veal tenderloin with fleur de sel (sea salt), apple fritter, truffle corn cake, white asparagus and elysium black muscat or the “Bliss” dessert with gianduja crunch, vanilla creme fraiche panna cotta, poached figs and star anise berry consomme.

Panna Cotta "Bliss" (Photo by Maria Desiderata Montana)

Chef Bernard always spoils me for eating French food anywhere else.  Visit The Marine Room for dinner and Chef Bernard Guillas and Chef Ron Oliver will spoil you too!

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.