Le Comptoir photo gallery

Black truffles shaved over tagliolini at Le Comptoir.  (Amy Scattergood / Los Angeles Times)

The chef’s knife collection at Le Comptoir.  (Amy Scattergood / Los Angeles Times)

The first course at Le Comptoir: Sweet corn veloute with hon shimeji mushrooms and Greek yogurt.  (Amy Scattergood / Los Angeles Times)

Gary Menes torches bananas as he prepares the cheese course at Le Comptoir.  (Amy Scattergood / Los Angeles Times)

Chef Gary Menes plating dishes at his new restaurant, Le Comptoir.  (Amy Scattergood / Los Angeles Times)

Le Comptoir’s fifth course is a dish of roasted squash, kale and farro.  (Amy Scattergood / Los Angeles Times)

Chef Gary Menes plating a dish at Le Comptoir.  (Amy Scattergood / Los Angeles Times)

The dessert course, of sourdough doughnut holes with Nutella cream and bruleed bananas, at Le Comptoir.   (Amy Scattergood / Los Angeles Times)

Gary Menes’ oeuf en cocotte, or egg in a cast-iron pan, with greens, beurre noisette, lemon and Parmesan, at Le Comptoir.  (Amy Scattergood / Los Angeles Times)