Bon Temps Pastry Chef Lincoln Carson's New Restaurant

The Arts District has been the go-to neighborhood for new restaurant openings, and pastry chef Lincoln Carson’s Bon Temps is no exception. Bon Temps means “Good Time,” which you are guaranteed to have here whether you go for the exceptional breakfast pastries or the full dinner (we recommend both). The croissants are some of the best in Los Angeles. Highlights include the poppyseed-filled kouign amman and the toad-in-a-hole, a croissant pocket with an egg inside. For dinner, our favorite dish was the roasted Jidori chicken for two, topped with a black truffle sauce and served with a panzanella-like salad of bread, greens, and mashed potatoes. You’re going to want to order more than one dessert here – our favorites were the St. Honore Cake and the chocolate soufflé.

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Bon Temps makes some of the best pastries in L.A.
Bon Temps makes some of the best pastries in L.A.
The toad-in-a-hole – a croissant pocket with an egg inside.
The toad-in-a-hole – a croissant pocket with an egg inside.
Comté Danish canapés.
Comté Danish canapés.
Tomato tartare canapés.
Tomato tartare canapés.
Diver scallops with baja gold tangerine, sweet potato, and le tigre.
Diver scallops with baja gold tangerine, sweet potato, and le tigre.
Fougasse with preserved lemons and leeks.
Fougasse with preserved lemons and leeks.
Parisienne gnocchi with sweet corn, chanterelle, and mimolette.
Parisienne gnocchi with sweet corn, chanterelle, and mimolette.
Dungeness crab, pain de mie, avocado, and mustard beurre blanc.
Dungeness crab, pain de mie, avocado, and mustard beurre blanc.

Pavlova with peach, white verjus sorbet, and blackberry.
Pavlova with peach, white verjus sorbet, and blackberry.
The signature St. Honore dessert.
The signature St. Honore dessert.

Have you been to Bon Temps? Leave a comment below.

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