Bastide’s extreme cuisine inspires opposing views

What can one say except I am in complete agreement with S. Irene Virbila regarding the horror of the near $400 meal served with panache at Bastide [“Foie Gras Pina Colada?” Nov. 3]. The foie gras sorbet did me in. The sauces and/or drizzles on everything clogged the palate. But you said it much better. Thanks for telling it like it is.

Jane J. Wallace

Los Angeles

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It was with great dismay and disappointment that we read S. Irene Virbila’s review of Bastide. We dined at Bastide and had many of the same dishes she reviewed. We strongly disagree with Ms. Virbila’s verdict on the dishes that both she and we tasted.

We consider ourselves to be knowledgeable gourmets. We have been to most of the highest rated Parisian restaurants (Michelin three stars), and are frequent diners at Pierre Gagnaire (which we consider the summit of haute cuisine).

We believe Ludovic is the most innovative chef in Los Angeles today. He does what every innovative haute cuisine chef must do. He takes chances, he explores, and sometimes he pushes the culinary envelope.

Dr. and Mrs. A. Witteles

Mr. and Mrs. J. Feldman

Palos Verdes

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