Bon Temps Pastry Chef Lincoln Carson's New Restaurant (Closed Permanently)

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.

Note: This restaurant has closed permanently.

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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 Bon Egg sandwich.
Porchetta, tomato spread, over-medium egg, greens cooked with prosciutto, garlic, harissa, olive oil, and cheese.
The toad-in-a-hole – a croissant pocket with an egg inside.
The toad-in-a-hole – a croissant pocket with an egg inside.
Kumquat Caiprinha – cachaca, fresh kumquat, lime, tamarind.
Le Smoke – mezcal, elderflower, passion fruit, lime, yuzu kosho.
Comté Danish canapés.
Comté Danish canapés.
Uni caviar tartelettes.
Delicate first bites!
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.
Chocolate soufflé.
Topped with green chartreuse and génépy ice cream.
The signature St. Honore dessert.
The signature St. Honore dessert.
Kaitlin stares lovingly at her cake.
Pecan mousseline, chantilly, and caramel.

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

Kaitlin Orr

Kaitlin Orr and Anders Husa are food & travel bloggers and creative content creators. From their base in Copenhagen, they operate the largest and most influential restaurant-focused travel blog in Scandinavia.

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