Recently I attended a lavish brunch at The Grove in Los Angeles featuring a multitude of dishes prepared by James Beard award winning Pastry Chef Dominique Ansel. A long communal table was elegantly set up near the dancing water fountain near Dominique Ansel Bakery and restaurant 189 by Dominique Ansel.

This talented chef has other bakeries in New York and London, however The Grove LA is his first restaurant.

Even though Chef Ansel makes an exquisite flakey and buttery croissant, he is known for his Cronut? It isn’t a fried croissant, it’s made with dough similar to make a croissant that is proofed, fried in grapeseed oil at a specific temperature, rolled in sugar, filled with cream and topped with glaze. The entire process takes three days to complete. This special treat is only available at Dominique Ansel Bakery locations in New York, London, and Los Angeles, with the flavor changing every month at each bakery, never repeating.

Partner Lillet delivered morning bubbly Lillet spritzers made with aromatized French wine. Lavazza espresso by Luigi Lavazza, an Italian manufacturer of coffee products were enjoyed with an array of Chef Ansel’s dishes.

On the tables were loaves of brioche infused with orange blossom and sprinkling of white pearl sugar, served with beurre de barrette, raspberry fruit compote and fresh honeycomb bricks. Platters of colorful Harry’s Berries strawberries, Pudwil Farms blueberries, raspberries and blackberries were on full display.

Each place setting had a large classic flakey croissant. There were plates of sliced banana bread enhanced with dark chocolate chips.

Large clay pots were filled with crushed ice cubes filled with baby turnips, carrots, radishes, Coraline endive, peas, and beans. It was served with a beurre blanc sauce.

Our favorite dish was Chef Anselilky soft scrambled eggs with roasted shallots, chives and creme fraiche. Large bowls of shiny marble size potatoes dazzled with espelette peppers, chives, and roasted shallots. 

We were wow’d when thick-cut bacon glazed with smoked honey and black pepper hanging on a two level rack by miniature clothes pins.

When the tower of butter-roasted lobster tails arrived we all agreed this was by far the most spectacular al fresco brunch served in one of the most popular destinations in Los Angeles.

Before leaving, we all received a bright yellow pastry box with a Dominique Ansel blueberry and lemon grenache Cronut to enjoy later in the day.

You too can enjoy brunch on Saturdays and Sundays, Weekend Table at 189 by Dominique Ansel is an interactive communal feast of seasonal dishes served family-style. There are no menus. Instead, each table features cutting boards at the center, and as an array of savory and sweet dishes come out of the kitchen, guests can add items onto their boards for their meals. Each table receives a brunch card that’s stamped with each item ordered, as dishes are passed throughout the room by our servers.