Une Table Française: An Evening of Champagne and Cuisine
Los Angeles. March 6, 2026
• GAYOT’s Rating: 14/20
• Cuisine: French
• Openings: Lunch & Dinner Mon.-Sat. 11 a.m.-9 p.m., Sun. 11 a.m.-8 p.m.; Happy Hour Mon.-Fri. 3 p.m.-6 p.m.
Monsieur Marcel Bistro is on GAYOT’s:
– Best Los Angeles French Restaurants
– Best Los Angeles Bistro Restaurants
– Best Beverly Hills & West LA Outdoor Dining Restaurants
– Best West Hollywood, Mid-City & Hollywood Happy Hour Restaurants
– Best Los Angeles Wine Bar Restaurants
Monsieur Marcel Bistro | 323-939-7792 | View Website
View map: Farmers Market, 6333 W. Third St., Los Angeles, CA 90036
Some places just feel right. Monsieur Marcel Bistro, tucked inside the original Farmers Market, is one of them. Since 1993, owners wife and husband Katy and Stéphane Strouk have been bringing a corner of France to Los Angeles, with unpretentious and gourmand French classics.
Bubbles & Food
Regularly, Monsieur Marcel Bistro holds wine pairing dinners that the Strouks like to call “A guided tasting experience.” As champagne always had this festive connotation attached to it, I decided to attend the one held on March 5, 2026.
During the evening, I had the pleasure to indulge in the cuisine of French chef Christophe Breat. For the bubbly dinner, Breat had created a four-course menu that highlighted the champagnes from Champagne Esterlin, a Maison de Champagne located in Épernay, founded in 1948.
The powerful aromas of the Brut Éclat were paired with the Gougères au Fromage amuse-bouche. Then a black pearl delicacy in the form of ossetra from Kaviari on a bed of tuna tartare deserved the finesse of the Blanc de Blancs Éclat — a wine with a delicate finish of fresh crushed hazelnuts and lemony notes.
Cléo Blanc de Blancs 2012 & Salm0n Gravlax
Alexis Vaernewyck of Champagne Esterlin came from Épernay, known as “La capitale mondiale du Champagne,” to be with us at dinner. Listen to him describing the prestige bottle of Champagne Esterlin, Cléo Blanc de Blancs 2012, that chef Breat had paired with a Citrus Salmon Gravlax alongside beets.
Video © GAYOT.com
Two more and the Finale
The pièce de résistance was a stuffed quail accompanied by morels on a purée de pommes de terre, again with the Blanc de Blancs Brut Éclat — proof that champagne can be served with more than one dish. The Raspberry & Lemon Yuzu Cloud (ice cream), considering its color, called for the Rosé Éclat, a blend of Pinot Meunier (30%), Chardonnay (50%) and Pinot Noir (20%).
To the next dinner!
