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Who doesn’t love Sausage and Peppers? Amazing Combo we think.

This is definitely a crowd pleaser; weather your entertaining a few guests

For a cocktail party or just craving these yummy bites for a tapas dinner, these will surely satisfy anyone who loves great food, meat eater or not…

From our Trés LA Chefs to your kitchen, here is this great recipe!

Ingredients:

½ a Package of Soyrizo

1-Cup Equal Parts Mirepoix, Brunoise (Onion, Carrot, and Celery)

6- Piece’s of Cioppolini Onions

10- Piece’s of Baby Sweet Peppers

1-Cup of Tomato Sauce

Salt and Black Pepper to Taste

½ Cup of Water, approximately

Neutral Oil, Such as Canola Oil

How to cook and assemble:

  1. Slice the Cioppolini Onions and add 3 Tablespoons of water and sweat them down in a saucepan until they are caramelized.
  2. Keep adding small amounts of water. Do not let the onions dry out.
  3. Sauté the Soyrizo and the Mirepoix separately in a different saucepan.
  4. Fold Mirepoix into the Soyrizo and add in the Tomato Sauce, let it reduce by 1/3.
  5. Wash Clean and Dry the Baby Sweet Peppers.
  6. Slice the Peppers on a bias lengthwise.
  7. Top the Peppers with Soyrizo and Mirepoix mix.
  8. Garnish with Caramelized Onions.

Sit back and Enjoy an amazing bite you just made!

We love hot summer days with fried calamari and marinara sauce but why not freshen it up a bit? One of our new favorites this summer is a rendition of the traditional calamari! Here at Très LA, we have taken to doing baby octopus, marinating and grilling it and wait… yes topping it with saffron tomato purée!

It’s DELICIOUS and so simple to make! It’s perfect for summer barbecues, nights with family and friends. So try it out tonight and enjoy this delectable experience.

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We were so pleased to be approached by Breguet Boutique on 2 Rodeo in Beverly Hills a few weeks ago. They asked us to help them create an intimate experience for their esteemed clients.
They really wanted patrons to rendezvous with an intimate cocktail hour. Where exquisite artful fare would greet them at the door, and bubbly would accompany.
This all to enhance the experience of being introduced to their beautiful watches.
Here at Très LA we are all about the experiences!
Take a glimpse at the delicious hors d’oeuvre our wonderful chefs put together. They tasted as marvelous as they looked.

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Playing devil’s advocate, if you will, this recipe for deviled eggs offers a new take on the staple party food. They are not your traditional deviled eggs but they do have classic deviled egg flavors. For one, the recipe forgoes hard-boiling for medium-boiling, in order to get a runny, velvety texture on the yolk. Top each off with a sprinkle of paprika and fresh dill and it’s bound to be one of those hors d’oeurves that your guests will be hoarding on their small plates.

Ingredients:
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What an amazing evening at Carondelet on Friday! It was certainly an honor and a pleasure for Tres LA and Carondelet to be part of this special event!

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TMZ

New York Daily News

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Last week, we were on our way to Project Gallery in Hollywood to cater a dinner for Moby, so we streamed in Play and cranked up the volume. GENIUS. Truly one of the greatest albums of all time by one of the most creative producer/performer/DJ/photographers of all time. Moby is vegan, so we got to have some fun with his vegan menu.

We started off the evening with 3 tray pass vegan bites which included pickled Beech mushrooms on a cilantro scented rice cake with avocado, heirloom tomato and wilted beet green salad with balsamic glaze and finally, a re-imagined sausage & peppers skewer with Soyrizo and baby bell peppers. Main was a grilled portabello cap filled with popped quinoa risotto. Yum. We finished with a double layer veg...

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FIND US

Très L.A.

627 S. Carondelet Street,

Los Angeles, CA 90057

Phone. 323-466-1835

Fax. 323-466-1875

Email. catering@tresla.com

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