Tony Esnault

Chef
Tony Esnault

Los Angeles

About Tony Esnault

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.

My Venues

    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

    Where I Go Out

    Behind the Scenes

    #dinela  Salmon gravlax,
    "#dinela Salmon gravlax, rillettes, cucumber, avocado"
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    Halibut, wild rice, fennel,
    "Halibut, wild rice, fennel, jus vinaigrette"
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    Spring is coming
    "Spring is coming"
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    Rabbit Ballotine
    "Rabbit Ballotine"
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    Our new cocoa flour
    "Our new cocoa flour tagliatelle with braised wild boar 🐗 ragoût, farmers market vegetables"
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    At My Venues