Paul Lee is the Executive Chef at
Patina Restaurant in Los Angeles. Working at the Patina Group’s flagship
restaurant at the iconic Disney Concert Hall, Paul blends the traditional
flavors and preparations of Europe with a Southern Californian sensibility for
a perfect marriage of texture and taste. Since his tenure at Patina began, Paul
has boldly moved the restaurant to an all-tasting menu format that is dazzling
guests with precisely executed, multifaceted meals.
Paul was previously the Executive Chef at the famed Le Cirque restaurant at the Bellagio in Las Vegas where he was known for his refined plates and artful presentation. He has cooked all over the world with some of the most revered chefs, including stints with Martin Berasategui at his eponymous three-Michelin-star restaurant in San Sebastian, Spain; with Gregory Pugin at Veritas; and with Joel Robuchon at the Four Seasons Hotel in New York. With a focus on French cuisine and classic cooking techniques, Paul has a wealth of knowledge and experience to share.
This elegant appetizer combines the nutty flavor of buckwheat blini with the salty tang of caviar and the smooth creaminess of crème fraîche.
When the whimsically named sweetbread is properly prepared, it is creamy and silky on the inside and crispy on the outside for a true culinary delicacy.