Brulee Restaurant Long Beach

French-Californian cuisine. Casual dining featuring fresh Farmer's market produce.
Breakfast, lunch and dinner. Sunday Champagne Brunch.

Francisco Lozano Quick Biography

Born in El Salvador, Central America.
Came to the US in 1980's as a teenager; soon started working at a French restaurant in West Hollywood called Le Petit Four. Was taken under the wing by a couple of French Pastry Chefs: Francois Vignac and Eric Margerie (who now owns Clofoutis on the Sunset Strip).

Went on to work to Michel Richard's Citrus on Melrose, later at Jimmy's Restaurant in Beverly Hills and before opening Brulee; worked as Executive Pastry Chef for 12 years at Loews Santa Monica Beach Hotel.

Was nominated in 2004 as Pastry Chef of the Year by the Southern California Restaurant Writers Association.

Because of pastry background, Francisco named the restaurant Brulee after the French dessert Creme Brulee.

Chef's Lozano draws his inspiration for the French-Californian Cuisine dishes from the Long Beach Farmer's Market where he tastes and samples everything he buys. One can see the Farmer's Market influence in Chef Lozano's food in dishes such as: Chilean Sea bass with Passion Fruit Sauce, Purslane (a weed rich in omega 3 found usually only at the Farmer's market) also native plant from Central America. Another dish that reflects these influences (Farmer's Market and Pastry background); is the Fillet Mignon with Black Mission Fig Sauce and Gorgonzola cheese.

Chef's Lozano enjoys interacting with his guests and to explain his finds at the market.

Desserts include: Caramelized Banana tart with Dulce de Leche Sauce; filled with creme brulee and served with vanilla ice cream. For Chocolate lovers; he makes a warm chocolate lava cake that is so rich in French chocolate that one may speak some French after the first bite (Chocolat!!!).