THIS RESTAURANT IS CLOSED Chez Melange

THIS RESTAURANT IS CLOSED Chez Melange Restaurant Review:

THIS ESTABLISHMENT HAS CHANGED LOCATIONS In 1982, restaurateur Michael Franks joined forces with chef-partner Robert Bell, invading the sleepy South Bay hamlet of Redondo Beach with an innovative brand of nouvelle cuisine. Twenty-five years later, the restaurant in the Palos Verdes Inn is still thriving, and the duo is working harder than ever. The menu is indeed a mélange, and focuses on local, seasonal ingredients featuring a good mix of salads, pastas and other Cal-Med-Asian specialties. Dishes may include the frogs’ legs Provençale; wild mushroom charred bruschetta; prosciutto-wrapped, crab-stuffed shrimp; or duck breast Marsala. Desserts include Tuscan olive oil cake with fig compote and crème brûlée. To drink, there’s a carefully constructed wine list.