Hawaii Mom Blog: La Vie Now Open




August 1, 2019

La Vie Now Open

Last night I was fortunate to have attended a media preview of La Vie at the Ritz-Carlton Residences, Waikiki Beach, which is now open to the public.

This modern French restaurant, a project of G.Lion Group Hawaii and the Ritz-Carlton Residences, Waikiki Beach, is led by General Manager Dusty Grable, Executive Chef Shaymus Alwin, and Chef de Cuisine Patrick Collins.  La Vie offers guests the opportunity to select their own dishes to create their own coursed menu (so yes, you could even have an all-dessert menu!).

Ahi Tartare Cigars
The amuse-bouche was delightful, and I loved the presentation!
American Caviar, Kona Abalone

Escargot Dumpling
The American Caviar was presented atop housemade sunchoke tofu, alongside Kona abalone, limu, and inamona.

The Escargot Dumpling was served salad-style, and turned out to be a hearty dish in itself. 
The Mushroom Babka was a savory twist on a traditionally sweet cake, and I loved it, especially with the butter + truffle salt spread all over.
American Wagyu Steak

Roasted Maine Scallops
The American Wagyu Steak was served with pomme aligot and a divine beef tongue bordelaise.

The Roasted Maine Scallops were cooked perfectly, with a nice sweetness from the grapefruit.
Almond Milk Sorbet
The Almond Milk Sorbet intermezzo was amazing. Served with a Rosé, raspberry, rose water granita, lychee, and shaved almonds - it was refreshing and delicious. I made a comment that it should be made into a full-size dessert for the menu, and I ended up getting another serving!
Gâteau Savarin

The dense Gâteau Savarin, which incorporated Kohana Rum, was accompanied by an airy Crème fraîche chantilly, which provided a nice textural contrast to the overall dish.

The warm Soufflé was made from Waialua chocolate, and was rich, yet light.

I love that you can pick and choose whatever you want for your coursed meals (three selections for $79; five selections for $119), and that surprises are delivered throughout, such as the amuse-bouche, bread course, and intermezzo (a cheese course is being worked on!).

Reservations can be made on OpenTable.

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