Le Comptoir

Le Comptoir, led by Michelin-starred Chef Gary Menes, offers one of the most personal dining experiences in Los Angeles. With just 10 seats at the counter inside the historic Hotel Normandie in Koreatown, diners watch as each of the 8 courses is prepared right in front of them. The menu puts vegetables at the center of every plate, demonstrating how seasonal, organically grown produce can be the true star of a meal.

Le Comptoir’s philosophy begins in the soil. Chef Menes grows most of what appears on the plate at his 5,000 square foot organic urban farm on Gladys Avenue in Long Beach, planting primarily with heirloom seeds from Baker Creek — a renowned source for open-pollinated, non-GMO varieties. The farm-to-counter distance is essentially direct, ensuring ingredients are at their peak when served. What the farm doesn’t supply comes from a trusted network of local farmer friends whose practices align with Menes’ commitment to seasonal, organic growing.

Le Comptoir’s sourcing model is deeply personal and exceptionally direct.

Le Comptoir represents the most intimate expression of farm-to-table dining in Southern California. By growing the majority of the menu himself, Chef Menes has removed virtually every link in the supply chain between the soil and the table. The result is a tasting menu that changes with the harvest and rewards guests with flavors that only exist at a specific moment in the season. It is a rare and genuine example of what organic, vegetable-forward fine dining can achieve when the chef is also the farmer.