Tony Esnault at Church & State Bistro

Bio

Tony Esnault is the chef at Spring and co-owner of Church and State. Born in the small town of Saumur in France’s Loire Valley, he sharpened his culinary palate as a boy, eating fruits and vegetables from his grandparents’ farm. Among his earliest memories was the excellent cooking of his grandmother, which in turn inspired his love of cuisine and appreciation for the finest ingredients.

Accolades

  • Four Stars
    Los Angeles Times
  • Top 40 Restaurants in the US
    Angeleno magazine
  • Four Stars
    Forbes Travel Guide
  • ChefsFeed Winner
    One of the Best Things to Eat in LA

My Restaurants

  • Spring
    257 S Spring St
    Los Angeles, CA

Where I Eat

Behind the Scenes

Chef Tony Esnault reviews  at post.venue.name
"Strozzapreti pasta, lamb, piquillos, raisin, preserved lemon"
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Chef Tony Esnault reviews  at post.venue.name
"Hamachi Crudo / Asparagus"
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Chef Tony Esnault reviews  at post.venue.name
"Chilled English Pea Soup, carrots, mint pea tendril"
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Chef Tony Esnault reviews  at post.venue.name
"Lapin à la moutarde."
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From My Menu

Chef Tony Esnault reviews Filet de Loup de Mer at Church & State Bistro
$$$ | French/Belgian
Downtown
1 Review
"This is such a beautiful bistro dish. It's simple with a great balance of textures and flavors on the plate. It's prepared seasonally, and the last time I had it, it came with baked carrots, parsnip chips, and citrus veal jus."