The story
Mélisse, on Wilshire Boulevard in Santa Monica, is the kind of place that redefines what fine dining can feel like. YouTuber Michael Ligier calls it “a super special restaurant that takes fine dining and makes it cozy and fun,” praising its “sharp cooking and precise dishes.” With just five tables, the intimacy is immediate—this isn’t a stuffy temple of gastronomy, but a space where exacting technique meets genuine warmth.
Ligier’s review spotlights a menu that balances lightness and richness: an Artichoke Soup with cardoons and olive oil, a duck dish painted with red wine sauce, scarlet beets, coffee purée, and chanterelles, served with a milk bread stuffed with duck confit and sour cherries. The meal rounds out with a warm chocolate tart, a delicate meringue, and mochi ice cream—proof that even the sweets here are considered, precise, and deeply satisfying.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
The Meringue, a polarizing yet standout dish, anchors Mélisse's reputation for precise, artistic plates. Overall, reviewers describe the food as a refined, quietly ambitious experience.
“Polar opposite of the first dessert. The first one was decadent and rich, this one is light, fruity, and airy. They sure do know how to balance these three desserts.”
What creators say
1 creator has covered Mélisse. Most active: Michael Ligier
Mélisse is a super special restaurant that takes fine dining and makes it cozy and fun, with sharp cooking and precise dishes in an intimate five-table setting.
Dishes mentioned
Artichoke Soup with Cardoons and Casa Bigmag Olive Oil
This dish started off having two things weigh against it — I'm not a huge fan of artichokes and I'm not a huge fan of soup — but this might have convinced me on both. It's such a beautiful warming soup, perfect for a cold night. The artichoke is really, really tender. It's like a warm hug.
Duck with Red Wine Sauce, Scarlet Beets, Dayton Coffee Purée, Chanterelle Mushrooms, and Japanese Milk Bread Stuffed with Duck Confit Marmalade and Sour Cherries
Duck is my favorite protein, hands down. With a presentation like this, you can't really go wrong. This might be like the French version of a mole because it really does have that sort of deep rich flavor that pairs surprisingly well with the duck. The duck has glorious skin, really nice and crispy, and the meat has a nice chew to it. My favorite part of the whole dish is the Japanese milk bread stuffed with the duck confit marmalade with the sour cherries — great flavor, delicious. I am full, so I'm glad I didn't get more duck, but I kind of wish I had a few more pieces.
Warm Chocolate Tart with Sea Salt
Holy — pardon my language. I don't normally like super decadent things, but that is just so gooey rich. The sea salt cuts through nicely on top, and it's warm like a warm chocolate tart.
Meringue
Polar opposite of the first dessert. The first one was decadent and rich, this one is light, fruity, and airy. They sure do know how to balance these three desserts.
Mochi Ice Cream
Mochi is one of my favorite textures of all time. Getting a little mochi ice cream there — unexpected given that the rest of the meal has been sort of French leaning, but a nice little surprise for sure.
