Noma Co-Founder Pops Up at The Hollywood Roosevelt

Opened at the end of Summer 2023, Shirley Brasserie at The Hollywood Roosevelt signaled a new culinary direction at the classic Hollywood establishment prepping to celebration its 100th Birthday in 2027. This year they present the Guest Chef Series , with the next installment featuring Michelin-starred Chef Mads Refslund. This special wine pairing dinner takes place on Thursday, May 30th from 5:00pm-9:00pm, and offers a curated five-course meal created exclusively for Shirley Brasserie.

Mads Refslund is a Danish-born chef renowned for his pioneering contributions to the New Nordic Cuisine movement. Refslund gained international recognition as one of the co-founders of Noma , the boundary-pushing restaurant located in Copenhagen, Denmark, which quickly rose to prominence and earned multiple Michelin stars as well as sitting atop the World's 50 Best list as the #1 restaurant in the world from 2010-2012 and in 2014. Mads opened ILIS in New York City in September 2023. ILIS has been named La Liste Most Important Restaurant Opening 2024, Esquire's Best Restaurant 2023 from their Best New Restaurant List.

Preview the food menu and wine pairings, along with some descriptions about the selections from the hotel’s Executive Assistant Manager - F&B, Sumeet Jhingan:

“I know sourcing locally, free range, and seasonally is the backbone of Chef Mads’ cooking. With overall sustainability being his utmost priority, it made sense to do a complete Champagne Louis Roederer paired menu. Louis Roederer leads the way in organics and biodynamics amongst all the Grand Marques in Champagne, and source solely from their own Grand Cru and Premier Cru plots for all their vintage Champagne. As they have always been independently family owned and operated, they are unwavering on these sensibilities, in Champagne and at all their other wine estates. Chef Mads likes showcasing delicate lighter proteins and ingredients, cooked with the boldness and intensity of the original cooking method of straight fire. It seems both Chef Mads and Louis Roederer have an uncompromising commitment to purity, the art of blending quality components and using classic traditional methods to create that perfect harmony of delicateness with strength and complexity.”

$150 + + per person for the food menu

$95-Tier 1/$75-Tier 2 to add wine pairing

Course One: Diver scallop with peas and hazelnut

Paired with: Champagne Louis Roederer Vintage Brut 2015 / Champagne Louis Roederer Collection 244

“The subtlety of a scallop needs an equally subtle wine. So Champagne again! This time I've paired the Vintage Brut 2015. Although shellfish is delicate, the way Chef Mads cooks and finishes this dish called for our most robust Champagne. Being predominantly Pinot Noir, and from a spectacular warm vintage, this wine it has richness and concentration. Some toasty, nutty notes on this wine pair exquisitely with the complexity and hazelnuts in the dish.”

Course Two: White asparagus grilled in chamomile and seaweed

Paired With: Delas Condrieu “La Galopine” 2019/Delas Côtes du Rhône Blanc 2021

“The wine that jumped out for this pairing is the medium bodied Condrieu. Being 100% Viognier, the honey aspects of this wine complement the sweeter character of white asparagus and its floral aspects mimic that of chamomile. The seaweed in the dish contrasts nicely and gives an umami finish to the bite.”

Course Three: BBQ Black cod with strawberries and black garlic

Paired With: Domaines Ott Rosé Etoile 2022/ Domaines Ott Rosé By.Ott 2023

“The wine that jumped out for this pairing is the medium bodied Condrieu. Being 100% Viognier, the honey aspects of this wine complement the sweeter character of white asparagus and its floral aspects mimic that of chamomile. The seaweed in the dish contrasts nicely and gives an umami finish to the bite.”

Course Four: Aged duck With spring lettuces and salted plums

Paired with: Château de Pez 2010/Château de Pez 2020

“This aged duck wants some aged wine! Chateau de Pez is the oldest domaine in Saint-Estephe, and this ancient site produces nearly as much Merlot, as it does Cabernet Sauvignon. Due to this, the wine has a larger portion of Merlot than most left banks, and it is all about finesse and supple texture, and softer tannins. Pez is a red wine that excels with poultry. This 14 year old wine has plenty of aged and complex tertiary notes to complement the aged duck, whilst still showing black currants, blackberries, and plums.”

Course Five: Wheatgrass granita with caramelized goat milk

Paired with: Ramos Pinto White Port/Ramos Pinto White Port

“This White Port is a sweet supple wine to round out the icy granita. The creaminess and sweetness of the caramelized goat milk needs a full-bodied mouth coating dessert wine. A port made exclusively from white grapes, it adds honey, almond, and citrine to the mix without overpowering the delicateness of the granita.”

Visit shirleybrasserie.com/guest-chef to learn more and to make reservations. You can also call the restaurant at (323) 769-8888 with further inquiries.