How an LA Chef Runs a Two-Michelin-Starred Restaurant Serving Only Wild Fish — Mise En Place

At Los Angeles’s two-Michelin-starred seafood restaurant Providence, chef Michael Ciramusti uses only wild-caught fish to make dishes like oyster with golden kaluga caviar, scallops with black truffle, uni egg, Alaskan king salmon with truffle sauce and more.

For more food and restaurant news, sign up for our newsletters: https://trib.al/CvLkBmB

Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Carla Francescutti, Murilo Ferreira
Editor: Howie Burbidge

Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Associate Director of Audience: Terri Ciccone
———————————————————————————————————-

For more episodes of ‘Mise En Place,’ click here: https://trib.al/ztcllXO

Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.

Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0