l'ange renégat

l'ange renégat is an underground dinner club founded and operated by guerrilla chefs (and average Joe’s) M. Mathias Sayre and Michael Dodson. Dedicated to presenting original and inspired ‘rogue gourmet’ cuisine in an informal and enigmatic setting, the dinner is hosted one Saturday a month and attendance is arranged by submission and invite only.

How It Works:

Two (2) weeks before the event, l'ange renégat will post the details for its monthly dinner party on its Facebook profile and Blog, and those individuals interested in attending are encouraged to email marksayre@gmail.com to request admission (l'ange renégat can accommodate a guest plus one (1), if desired).

Within three (3) days of the event posting, those selected to visit the underground dinner club will receive a reply email from l'ange renégat inviting them to RSVP. After receiving the RSVP email, guests must confirm within two (2) days to hold their seat(s) or alternate guests will be selected.

Selection for seating is at l'ange renégat's sole discretion. Capacity is sixteen (16) individuals, but may vary depending on the event (specific postings will clarify).

Bon appetit!

Questions? Email marksayre@gmail.com

Tuesday, May 24, 2011

NOIR't your average dinner party

May 21, 2011 – Los Angeles



l'ange renégat finished “NOIR”, a ten-course menu prepared by recycling items (and adding a contemporary spin) from defunct Hollywood culinary icons such as Chasen's, Nickodell's, and the Brown Derby (to name but a few). Guests were invited to interpret the dress code, “film noir”, to their liking, and we were excited with unique and original outfits that were conspired and revealed at the dinner.

Many thanks to our sous chefs, Gervie Dodson and Mandie Marie Leatham (could not have done it without you); our master cameriere, Josh Crotty (a much needed problem-solver); our Menu Designer, Whitney Harvey (they were exceptionally cool); and, as always, our photographic-partner-in-crime, Leif Roswold, for capturing the essence of “NOIR”.

As usual, you'll find photos from “NOIR” below, including the menu items. The full photo gallery can be viewed at l'ange renégat's Facebook page.

To keep yourself up to date on all happenings at l'ange renégat, we invite you to check out our “like us” on Facebook, “follow us” on Twitter, and “subscribe to” this Blog (link are available to Facebook and Twitter on this Blog).

Also, if you attended “NOIR”, you're welcome to email us at marksayre@gmail.com and we'd be pleased to furnish you with any of the recipes you enjoyed at the dinner.

Mark Mathias Sayre & Michael Dodson
Executive (Guerrilla) Chefs & Co-Founders
l'ange renégat : the renegade angel
EAT.UNDERGROUND



MENU


Peach Martini


Seafood Hors D'oeuvres Platter
Grilled Swordfish with Saffron Cherry Tomatoes
Smoked Salmon, Caviar, and Caramelized Cayenne Cashew Butter Crostini
Deconstructed Crabcake with Scallop and Truffled Mashed Potatoes


White Asparagus & Pistachio Potage


Apple and Calvados Sorbet


Escargot de Bourgogne Ravioli on Crackling Juniper Pork Belly
with Garlic-Parsley Sauce


BLT Noir
butcher's bacon, belgian endive, and avocado aioli on demi-baguette


Roasted Beet & Herbed Goat Cheese Napoleon
with Apple Fennel Slaw


Cheese Board


Molten Chocolate-Espresso Cake with Vietnamese Iced Coffee Ice Cream

Café & Tea


GETTING NOIR


Our beautiful menu, courtesy of Whitney Harvey


Ms. Oristano and Ms. Mirojnick, living proof that heads can turn and hearts can break


A motley crew
(Ms. Rude; Mr. Crotty; Mr. O'Brien; and Mr. Tipp)


Just a few of the good ol' boys


We like to keep things in perspective


Is that Veronica Lake...or Ms. Mirojnick?


Ms. Oristano shares a laugh with Mr. Sayre


A menu review


Chef Sayre welcomes martini time


Mr. D'Addario proposes a toast


Chef/Mr. and Mrs. Dodson combine culinary forces


Ms. Rude and Mr. Tipp look the part


A philosophical approach to food


Atmosphere


Mr. Gerber and Mr. Roswold, smile salesmen


Don't mess with the Chef


Suite 14556...always a good time


Mr. Crotty, debonair extraordinaire


Chef Sayre places his finishing touches


Ms. Freeman, beautiful and cheesy


Goodnight.


Tuesday, May 10, 2011

NOIR - Saturday, May 21, 2011




WHAT: l’ange renégat presents NOIR
WHEN: Saturday, May 21, 2011
WHERE: TBD (Los Angeles Area)

“The questions of what defines film noir and what sort of category it is provoke continuing debate."We'd be oversimplifying things in calling film noir oneiric, strange, erotic, ambivalent, and cruel"...not every film noir embodies all five attributes in equal measure—one might be more dreamlike; another, particularly brutal...[I]n the more than five decades...there have been innumerable further attempts at definition, yet in the words of cinema historian Mark Bould, film noir remains an "elusive phenomenon ... always just out of reach".”

- Raymond Borde and Etienne Chaumeton, Panorama du film noir américain


Despite the superficial stereotype, Hollywood may be the quintessential litmus test when determining what withstands the test of time.  Whether it be movies, the characters that inhabit them, or the stars that portray them, the machine that powers our city is a tough - and fickle - judge and jury.  For better or worse, the dynamic is always shifting in Tinseltown, and the same can be said about its culinary landscape.  Gastropubs and fine-dining establishments seem to appear - and vanish - within mere months, trends come and go, and palates ride the wind of change.  It seems the old adage rings true: ‘only the strong survive’.  But that’s the beauty of the gastronomy in our city.  The endgame for all of these kitchen experiments - the push, the pull, the ups, the downs - is to become one of the precious few to join the strong and remain a pillar of a foundation that’s always shaking.

Sadly, even some of Hollywood’s culinary giants have fallen victim to the hand of time and the sting of relevancy.  Chasen’s - a regular hangout for entertainment icons and a Hollywood landmark since 1936 - closed its doors in 1995 despite having served, for years, faithful customers such as Marilyn Monroe, Shirley Temple, Cary Grant, Clark Gable, F. Scott Fitzgerald, Frank Sinatra, Bob Hope, James Stewart, and Ronald Reagan, to name but a few.  It is even said that Liz Taylor possessed such a deep affection for the chili at Chasen’s that she actually had it flown to the set of Cleopatra while she was filming in Rome.  You’ll hear similar stories about other historic Tinseltown eateries, including The Brown Derby and Nickodell’s Restaurant.

So what’s this history lesson all about?  Simply put, it’s about slowing down.  It’s about taking a moment to appreciate what these martyrs of gastronomy did right, what they did wrong, and what we can render from their historic rise and fall as we continue to shape the art and science of eating in the dynamic landscape that is Hollywood.

Thus, we’ve designed a special meal in homage of these golden-era predecessors, but with an eye looking forward:  l’ange renégat is proud to present NOIR, a fusion of old recipes and new techniques that produce culinary qualities that rival the oneiric characteristics of the film genre that provides for its namesake.  To do this, we’ve collected a variety of menus from historic Hollywood establishments, such as Chasen’s, the Brown Derby, Nickodell’s, and La Trocadero Cafe, among others, and borrowed a dish or two from each relic of the past as a basis for each course served at NOIR, resulting in such original creations as Escargot de Bourgogne Ravioli on Crispling Juniper Pork Belly and Vietnamese Iced-Coffee Ice Cream.

Cocktail hour begins at 5pm.  Dinner will be served at 7pm.  Attire is “film noir” - we’ll let you decide what that means!  Location to be determined.

Liquor is provided as an entrance and exit to the meal, but guests are always encouraged to bring their favorite bottle(s) of wine or other drink of choice (alcoholic or otherwise).


How It Works:

Those individuals interested in attending are encouraged to email marksayre@gmail.com to request admission (l'ange renégat can accommodate a guest plus one (1), if desired).

Within three (3) days of the event posting, those selected to visit NOIR will receive a reply email from l'ange renégat inviting them to RSVP. After receiving the RSVP email, guests must confirm within two (2) days to hold their seat(s) or alternate guests will be selected.

Please be advised that selection is made at l'ange renégat's sole discretion and we attempt to be fair on a seating basis (that means we evaluate a variety of factors to determine seating).  If we’ve neglected to seat you, please be assured that we’ll do our best to accommodate you in the future (our growing popularity makes it difficult to please everyone so patience is appreciated).