From the best ingredients from the ocean to the best ingredients from the earth: lobster and truffles combine in an incredibly delicious dish with an Italian accent.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Chef Jean-Pierre | 2020-10-08 14:00:12 |  470,031 Views |
The Perfect Bolognese Sauce | Chef Jean-Pierre
Enjoy this delicious recipe for lobster Bolognese with brown butter truffle sauce.
Related: Smoked and Poached Lobster on Parsnip Puree and Paprika Butter SauceRelated: The Most Expensive Seafood in the WorldRelated: The Most Popular Italian Sauces
Culinary expert and gourmet food industry veteran Josiah Citrin is a two-Michelin-starred chef and owner of the acclaimed restaurant Mélisse in Santa Monica California and co-owner of Lemon Moon Café in nearby West Los Angeles. Born in Los Angeles Citrin discovered his passion for food at a young age from his family. His mother was a caterer and both of his grandmothers cooked and enjoyed fine dining. Their knowledge combined with his passion for cooking and business led to his desire to pursue a culinary career. Citrin trained by moving to Paris after graduating from Santa Monica High School. In the City of Light he worked for three years at fine Parisian restaurants Vivarois and La Poste which allowed him to explore his French heritage while gaining an understanding and respect for the rules of traditional French cuisine. This invaluable experience taught him both the art and discipline of cooking and fine dining and formed the definitive foundation of his education. He returned to the United States in 1990 with determination and vision and began applying his skills by working in Los Angeles's finest restaurants most notably Wolfgang Puck's acclaimed Chinois on Main and then Granita. After two years Josiah went to work at Patina and Pinot Bistro cooking with renowned chef and restaurateur Joachim Splichal. At Patina Josiah met his future wife Diane who created their desserts and later became the pastry chef for Chinois on Main. A marriage made in culinary heaven was formed. Citrin went on to serve as executive chef at Capri in Venice and Jackson's in West Hollywood. With a growing interest in French gastronomy and an entrepreneurial spirit Citrin opened his first restaurant JiRaffe in 1996. Located in Santa Monica JiRaffe specialized in Californian French bistro food and was pioneered by childhood friend and fellow chef Raphael Lunetta. With Diane as the operations manager JiRaffe quickly developed a loyal following. Citrin’s lifelong dream of opening his own fine dining establishment led to the sale of his interest in JiRaffe to Lunetta. In 1999 with Diane’s encouragement support and assistance Mélisse opened in Santa Monica and has been making a splash in the culinary world ever since. Named after the herb “lemon balm” native to the Mediterranean Mélisse has become a favorite of Southern California locals and world travelers seeking an exemplary dining experience and an ideal place to celebrate a special occasion. Citrin is present daily in Mélisse’s kitchen mentoring the careers of younger chefs who are hand-selected and trained. He regularly attends the weekly Farmers’ Market in Santa Monica where he personally inspects and purchases the produce. Because he has built a long-standing relationship with the various farmers in the outlying areas of Los Angeles he hosts a dinner twice a year at his restaurant in their honor. He also participates in many cooking and charity events each year including the Wolfgang Puck Cancer Society Event Planned Parenthood Special Olympics Cystic Fibrosis and Cure Autism Now. In 2004 Citrin partnered with Lunetta again to open Lemon Moon a casual New York-style restaurant that serves a loyal clientele with an eclectic palette. Since its opening it has remained a local favorite. Citrin's recent accolades include: Two Stars by Michelin Guide Los Angeles (2008 & 2009) #1 for Top Food in Los Angeles and #1 American-French Restaurant for Food in Los Angeles by Zagat Guide (2013) Five Stars by Forbes Travel Guide (2013) Wine Spectator Best Award of Excellence (2001-2008) Top 40 Restaurants by Gayot.com since 2006 "Top Ten New Chefs" by Food and Wine magazine (1997) and "Rising Star Chef" by Restaurant Hospitality magazine (1997). He was named one of Los Angeles magazine's top chefs of the year in 2012. He has also been featured on several food television programs and his restaurant and recipes have been featured in several national culinary publications. Citrin has traveled extensively as a guest chef for Crystal Cruises. He has been a guest chef at: the Four Seasons Singapore; the Rheingau Food & Wine Festival in Germany; the Naples Florida Wine & Food Festival; and Manresa Restaurant in Los Gatos. Citrin was also invited to participate in the "Masters of Food and Wine at the Highlands Inn" in 2001 and 2005 an event that attracts the best chefs from around the world. Citrin has found incredible satisfaction in his various business ventures over the past decade while raising two beautiful children with Diane. He is excited for the next step in his business: bringing his refined skills and artistry to a wider international audience. His first cookbook "In Pursuit of Excellence" was released in the fall of 2011; It was awarded the Gold Medal and named Best Cookbook by the Independent Book Publishers Association and was one of three finalists for a Benjamin Franklin Award. “In Pursuit of Excellence” is available on the Mélisse website (www.melisse.com) on Amazon and at select retailers.
