The Royce at The Langham Huntington, Pasadena Debuts

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. November 15, 2010

November 12, 2010 - The Langham Huntington, Pasadena is pleased to announce that upon completion of its exciting renovation, the former Dining Room will re-open as The Royce on November 12, with seating beginning at 6 p.m. The Royce will feature New American cuisine by Chef David Feau, formerly with The Patina Group. Chef Feau's menu is comprised of lighter California fare prepared with classic influences and refined French technique, emphasizing fresh, locally-grown, seasonal produce and the best quality sustainable products from around the world. Chef David Feau visits local farmers' markets several times a week and the fresh produce and ingredients he finds there are the true inspiration behind his menu.

“The Royce will be accessible fine dining at its best. I want guests to feel completely at home when they walk through the doors,” said Chef Feau. “We will showcase the beauty of pure ingredients and the complex flavors of local produce, inviting guests to experience the gastronomic wonders of true cooking,” he continued.

Sample menu items include:

• Tuna / Apple - Tuna belly with Argan oil Ravigote, green apple, 62° quail egg
• Lobster / Pomegranate - Slow poached lobster, Coleman's farm butter lettuce, sweet onion, pomegranate hot and snow
• Heirloom Beans / Verbena - Farmer's market heirloom beans, infused lemon verbena, champagne grapes, Roquefort cheese
• Cod / Citrus - Day boat Blackburn Chatham cod, squid ink spaghetti, Autumn greens, romano squash, citrus dashi broth
• Beef / Scarlet Turnip - Pan seared Brandt beef New York steak and spiny lobster tail “Surf and Turf-like,” onion braised scarlet turnips, marrow bone
• Guinea Hen / Caviar - Skinless roasted Guinea hen, chestnut milk, domestic caviar, spinach leaves

Chef David Feau grew up cooking in the kitchen with his mother in France and earned his degree in classic cuisine at L'Ecole Hoteliere, Helene Boucher in his hometown of Le Mans. After honing his culinary and managerial skills under the guidance of famed chef Guy Savoy in Paris, he served as Executive Chef of Le Miravile, a Michelin Star-rated restaurant in Paris, and then opened Latitude 40 & Version Sud in Paris, where he also was the Executive Chef. Following his success in Paris, Chef Feau made his way to New York to run the kitchen in one of the city's longtime favorites, Lutèce. After revitalizing the flagship restaurant in New York, Feau spearheaded the development of the sister restaurant in Las Vegas, earning both locations multiple four-star ratings from Mobil and Forbes Magazine. In 2006, Feau joined the Patina Group as Executive Chef for Cafe Pinot, bringing his vision of cuisine to downtown Los Angeles. After a year as Executive Chef, he became Corporate Executive Chef of Patina Restaurant Group's west coast culinary operation.

The Royce
After a renovation to The Langham Huntington's former Dining Room, The Royce will open with a design developed by The Johnson Studio design firm that marries the timeless and iconic nature of the hotel with fresh style concepts. Exciting additions to the restaurant include The Royce's two wine rooms - the “white” room with sleek and modern details and the “red” room accented with warm and traditional touches. Other innovative elements of the new eatery space include a glass-enclosed veranda offering sweeping views of the Horseshoe Garden and an exclusive chef's table where guests can experience a customized menu while having a glimpse of Chef Feau's nightly performance in the kitchen.

The Royce will be open for dinner Tuesday through Saturday with seatings beginning at 6:00 p.m. For additional information or to make a reservation, dial (626) 585-6410 or visit www.roycela.com. Fans can also follow The Royce on Facebook and Twitter. The Royce is located at 1401 S. Oak Knoll Ave., Pasadena, CA 91106.