Tony Esnault


A purist, Chef Tony has brought the South of France to downtown Los Angeles by way of perfected classics like housemade bread, pâte and chocolate glazes. The chef behind Spring, Springside and Church & State serves strictly French food—not French-inspired and not French fusion. Tony may be the only Frenchman in Los Angeles who truly makes everything in-house and uses organic, grass-fed farmers' market ingredients like you would find in Provence or the Loire Valley, where he was born.