Introducing Specialty Culinary Offerings at Hotel Bel-Air and its Signature Restaurant Wolfgang Puck at Hotel Bel-Air
From shaking the perfect martini to perfecting risotto, Wolfgang Puck’s team at his signature, namesake restaurant, Wolfgang Puck at Hotel Bel-Air and the popular Bar at Hotel Bel-Air will share their expertise on everything food and beverage related in how-to-classes. Participants will learn the art of making cocktails, tasting wine, and preparing meals with an emphasis on California’s regional products. Classes are for six or more “students” and are offered for both hotel and non-hotel guests.
Private Dining Room
Create your own specialty experience among family and friends in the Private dining room at Wolfgang Puck at Hotel Bel-Air. The private dining room is located in a gorgeous glass wine cellar displaying 2400 bottles of wine overlooking a marble fireplace. Accommodates 14 guests with enough space to mingle before dinner. The Chef will personally cater to our guests with special treats and the famous Chef choice tasting menu will always be an option.
Whether relaxing beside Swan Lake on the hotel's enchanting grounds, or planning an excursion to one of Los Angeles' famed beaches or outdoor venues, Puck and his team have created gourmet picnic baskets that are as inspired as the unique settings in which they can be enjoyed. Guests may select from dozens of a la carte items including Grilled Chicken "Santorini" Salad, Burrata & Prosciutto Di Parma Sandwich, Selection of Artisanal Cheeses and Assorted Charcuterie & Salumi, Big Eye Tuna "Nicoise" Salad, House Made Soft Bavarian Pretzels and Classic Cupcakes. The stylish basket is complete with blanket, thermos, wine glasses and more, ensuring that nothing is left to chance.
Chef Wolfgang Puck delivers the ultimate breakfast in bed, combining champagne and caviar with the comfort of the hotel’s luxurious guestrooms. This memorable in-room dining experience includes a selection of morning pastries, one ounce of Osetra Caviar served with Toasted Brioche and Crème Fraiche, “Onsen Egg” with Soft Parmesan Polenta and Black Truffle Mascarpone Emulsion, and Seacrest Strawberries with Warm Vahlrona Chocolate Ganache, Buttermilk Short Bread and Whipped Cream.