Black truffles shaved over tagliolini at Le Comptoir. (Amy Scattergood / Los Angeles Times)
The chef’s knife collection at Le Comptoir. (Amy Scattergood / Los Angeles Times)
The first course at Le Comptoir: Sweet corn veloute with hon shimeji mushrooms and Greek yogurt. (Amy Scattergood / Los Angeles Times)
Gary Menes torches bananas as he prepares the cheese course at Le Comptoir. (Amy Scattergood / Los Angeles Times)
Chef Gary Menes plating dishes at his new restaurant, Le Comptoir. (Amy Scattergood / Los Angeles Times)
Le Comptoir’s fifth course is a dish of roasted squash, kale and farro. (Amy Scattergood / Los Angeles Times)
Chef Gary Menes plating a dish at Le Comptoir. (Amy Scattergood / Los Angeles Times)
The dessert course, of sourdough doughnut holes with Nutella cream and bruleed bananas, at Le Comptoir. (Amy Scattergood / Los Angeles Times)
Gary Menes’ oeuf en cocotte, or egg in a cast-iron pan, with greens, beurre noisette, lemon and Parmesan, at Le Comptoir. (Amy Scattergood / Los Angeles Times)
