Le Comptoir

A vegetable-and-fruit plate is on the menu at Le Comptoir, located at the Hotel Normandie on 6th Street in Los Angeles.

A vegetable-and-fruit plate is on the menu at Le Comptoir, located at the Hotel Normandie on 6th Street in Los Angeles. (Mel Melcon / Los Angeles Times)

Oct. 9, 2015 8:48 AM PT

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Gary Menes cooks Long Beach-farm-to-Koreatown-counter cuisine at Le Comptoir.

Le Comptoir

Chef Gary Menes, left, sharpens knives before the start of service at Le Comptoir.

(Mel Melcon / Los Angeles Times)

Le Comptoir

Customers are served while seated at the counter inside Le Comptoir.

(Mel Melcon / Los Angeles Times)

Le Comptoir

Oeuf sur la plat with lettuce from the garden, garlic chives, reggiano and beurre noisette.

(Mel Melcon / Los Angeles Times)

Le Comptoir

“The Three Sisters,” featuring country gentlemen corn, butternut squash and christmas lima beans.

(Mel Melcon / Los Angeles Times)

Le Comptoir

Summer squash, tomato fondue, purple basil and corsican olive oil.

(Mel Melcon / Los Angeles Times)

Le Comptoir

Sweet potato veloute with toasted bread crumbs, greek yogurt and fennel fronds.

(Mel Melcon / Los Angeles Times)

Le Comptoir

Apprentice Alejandro Guzman, left, serves sweet potato veloute to customer Mark Brubaker.

(Mel Melcon / Los Angeles Times)

Le Comptoir

Pots de creme with blackberry compote, graham crumbs and chantilly cream is a dessert item at Le Comptoir.

(Mel Melcon / Los Angeles Times)

Le Comptoir

Customers sit at the counter.

(Mel Melcon / Los Angeles Times)

Le Comptoir

Chef Gary Menes poses with butternut squash from the garden.

(Mel Melcon / Los Angeles Times)

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