We believe in the farmer, the fisherman, and most importantly, the family. We are a family ourselves, and our nights are spent together, serving what we are proud of in a restaurant we hope you support.

That’s why we embrace seasonal, fresh ingredients sourced from local workers of the earth. We support organic; we support sustainable, rustic cooking; and above all else, we support the small guy who’s just trying to make a living.

We believe that the quality of our relationship with our suppliers is a major factor in the quality of the final product that finds its way to your table. Our discrimination in sourcing ingredients has enabled us to create an exciting and eclectic blend that ties together harmoniously in our contemporary, intimate dining room.

At Chez Mélange, we have private dining available, with seating for up to 24 people. Michael and Robert are happy to create a menu that will accommodate your dinner out with friends, business associates, or an exciting night with the family.

Or if you really want to have some fun, let Michael and Robert craft a tasting menu of our freshest ingredients available created specifically for your group. Then let Daniel take care of your libations, pairing a clever combination of wine, beer, and cocktails that will go best with your meal. Please contact Michael at 310-316-1566 to reserve your tasting now.

We realize you may not always want the "upscale dining experience" when eating out. Sometimes, you just want to grab a seat at the bar, listen to some good music, drink a cool microbrew on draft, and have a bite. That’s why we have added Bouzy to the Chez Mélange dining experience.

Bouzy, a Neighborhood Gastropub, can be found in the front room and patio of Chez Mélange, and represents a refined rusticity in its menu.

Experience the best of a Tavern, Trattoria, Brasserie, and Pub, all converging together under one roof. We have a great selection of over 30 microbrews, a wine list consisting of aromatic, food friendly wines, and a selection of spirits that falls in line with our belief in organic and sustainable products.

**Mediterranean Flavors, using local products where possible**

BarComida will be the third new concept at our new location now featuring Chez Melange and Bouzy. Robert and I have brought in our friend Diane Scalia to cook at our Open Kitchen at BarComida.

As a Chef, Diane believes that it is a gift to be able to cook food for friends. She has a calm, kind, and serene manner. As the founding partner and Tour Maestra of Melting Pot Food Tours, she has a passion for the food scene in Los Angeles. She feels, unlike Gordon Ramsey, a kitchen is a place of joy and happiness. Come taste her love.

The Blackboard menu will have an array of daily changing nibbles, crostini, crudo, seafood, vegetables, cheese, charcuterie, dips and bite sized dessert.

The Seed to Plate program was created in 2003 at Palos Verdes High School to build a self-sustaining economic project for the special education students. The students grow the produce, we use it at the restaurant, and pay the school for it, which then goes back into the growth of the garden.

Now the students are growing everything from micro basil and heirloom tomatoes to lemon cucumbers and some of the most flavorful spinach we’ve ever tasted. To schedule a visit, please contact Michael at 310-316-1566.