Supper Club members attended a truly special dinner at local Hollywood gem, Papilles (pronounced “pah-PEE,” meaning “tastebuds” in French), for a 3-course dinner. Tastebuds left satisfied after a meal including a choice of English pea risotto or carrot-ginger veloute, wild salmon with quinoa, asparagus, hollandaise or leg of lamb served with artichokes, favas polenta, lamb jus - made with fresh local ingredients by Executive Chef and creative force Tim Carey. We chose Mas de Brunes Syrah/Grenache/Carignan 2009 and La Mere Boitier Chardonnay 2009 to pair. Papilles is one of our favorite new restaurants in Los Angeles, taking cue from the French bistronomique movement (think upscale food in a casual atmosphere; elevated yet approachable).