What's fresh

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!

See more details here:

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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So as I was sitting at home today thinking about this busy week coming up, I realized that Valentine’s Day is on Friday! I haven’t even begun planning an elaborate celebration let alone shopped for the required gift! Then I realized, we will probably be hosting an awesome evening, you know with us being caterers and all! Then I remembered how we are so excited about the fact that we will be showcasing our newest creation: vegan chocolate cake with a simple chocolate ganache! It is divine! So this year, don’t stress about gifts and elaborate outings, do what we are doing here at Tres LA! Remember that memories aren’t made by overthinking, surround yourself with good friends and great food and we will take care of...

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This is the time of year when we LOVE to try new ideas and show off the ideas that have been brewing in our brains the past year. This awards season is going to keep us very busy and we’re looking forward to rolling out new menu ideas, new presentation ideas, and even new staff attire. Oh…keep an eye out for our new website which will launch in the next few weeks. Yay new stuff!!!

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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