Mélisse: Celebrating 25 Years of French Cuisine in Santa Monica
- Chef Josiah Citrin opened Mélisse in Santa Monica in 1999, introducing a new style of French dining focused on local California produce.
- Despite challenges in the restaurant industry, Citrin has maintained a formal dining experience and adjusted menu prices to ensure sustainability.
- Mélisse has become a significant part of the community, with patrons sharing fond memories from their dining experiences over the years.
Mélisse, a fine-dining restaurant in Santa Monica, is celebrating its 25th anniversary amidst challenging times for the restaurant industry. Opened in 1999 by Chef Josiah Citrin, the establishment introduced a unique style of French cuisine that emphasized local California produce, a departure from traditional French dining. Citrin's background, growing up in Santa Monica with a French grandmother and a mother involved in catering, heavily influenced his culinary approach. Despite the trend away from fine dining, Citrin maintained a formal dining experience, which has contributed to the restaurant's longevity. He attributes the restaurant's success to careful management and a commitment to quality, even as he has adjusted menu prices to keep up with economic changes. The restaurant's focus on sourcing fresh, local ingredients has become a hallmark of its identity. Citrin's team, including head chef Ken Takayama, actively engages with local farmers, ensuring that the menu reflects the best seasonal offerings. This connection to the community is vital, as it not only supports local agriculture but also enriches the dining experience for patrons. The restaurant has become a cherished part of many customers' lives, with guests sharing memories from years past. As Mélisse continues to thrive, it stands as a testament to the evolution of French cuisine in California, showcasing how a commitment to local ingredients and a unique dining experience can create lasting impact in the culinary landscape.