David Myers Recipes

Posted on Mar 27, 2014 10:45am

For THE TALK’S Food Festival, owner of Hinoki and the Bird in Los Angeles and Comme Ça in Los Angeles and Las Vegas, Chef David Myers was here.  He showed the ladies how we can turn our favorite desserts into an unforgettable and scrumptious brunch!  Here are all of his tasty brunch recipes.


Recipes courtesy of David Myers

Comme Ca Las Vegas Red Velvet Waffle
Serving size: 6 – 8 people

For the waffles:


4 cups All Purpose flour

6 table Sugar

2 tsp Cocoa Powder

8 tsp Baking Powder

1 ½ tsp salt

4 each eggs

2 ½ cups Buttermilk

2/3 cup Butter melted

4 tsp vanilla extract

1 tsp white distilled vinegar

Red food coloring

Method: Place all the dry ingredients in a bowl and mix well.  In another bowl place the eggs, vanilla, vinegar, buttermilk, butter and red color (to your liking) and mix well. Once it is mixed well add the dry to the wet and mix well. If you need to add more red color you can.

For the Cream Cheese Frosting:


1 ½ lb Cream Cheese

½ lb Butter

½ lb Powder Sugar

1ea Vanilla Bean

Method:  Mix the cream cheese with the butter until it is soft. Add the vanilla bean and the powder sugar and mix until it is all incorporated.  

Serve 1 – 2 waffles per person and garnish with cream cheese frosting.

Pain Perdu

Total Servings 4-6



 1 Loaf of pain de mie, sliced ½ inch thick and left uncovered for one day

6 Tahitian vanilla beans(the better quality beans you use, the better the mixture)

8 large whole free range eggs

2 cups  heavy cream

2 cups whole milk

8oz. of light brown sugar

8oz. of unsalted butter

Pure Vermont maple syrup, to taste

powdered sugar, to taste



  1. Combine vanilla, eggs, milk and cream.  Pour mixture over bread and refrigerate until cold.

  2. Remove bread from mixture and set aside.

  3. Heat a large pot over medium heat.  Add sugar and heat until it is forms a “soft ball”.  Turn off heat and add butter.  Stir with a wooden spoon until you have a nice caramel.  Pour mixture in the bottom of a clean casserole dish.  

  4. While still warm, place soaked slices of bread onto caramel. Cool. Cover and chill.

  5. Heat 1 tablespoon of butter in a sauté pan. When butter starts to foam, add slices of bread to pan, caramel side down.  Cook for 2-3 minutes and put in a 350 for 5 minutes or until warm in the center.  

  6. Place slices of pain perdu on a plate, caramel side up. Serve with maple syrup and dusted with powdered sugar.


Comme Ca Vanilla Yogurt Parfait
Serving size: 6-8 people

For the Vanilla Yogurt


1 container plain yogurt

1 1/2 ea Vanilla Bean

Method: Combine all ingredients and add sugar to taste.  

For the Granola


3cups Oats

¼ cup Dried Cranberries

¼ cup Golden Raisins

¼ cup Pumpkin Seeds

¼ cup Sunflower Seeds

1cup Brown Sugar

2tbl Honey

2tbl Vanilla extract

1tbl Vadouvan Powder

½ cup Water

Method: Place the sugar, honey, vanilla, vadouvan and water in a small pot and bring to a boil. Place all seeds, dried fruit and oats in a medium bowl. Once the water and sugar mix has boiled add it to the oats mix. Mix well the place in a tray lined with a silt pad and bake for 5 min at 350f and mix once during the baking.

Once the granola has cooled, serve ½ cup per person topped with a generous portion of yogurt.


Comme Ca Bloody Mary Recipe


3 cans of Tomato Juice

2oz Lemon Juice

2oz Lime Juice

4oz Olive Juice

2 oz tobacco pepper hot sauce

3/4 oz chili-based hot sauce

1oz Pepper

½ oz Salt

2 bar spoons Celery Salt

4 oz Worcestershire Sauce

3Tbl of Crab Seasoning

2Tbl of Horseradish


Method: Combine all ingredients and serve over ice. Adjust to taste if needed and garnish with pickled okra, an olive, pickled green beans and a Creole seasoned rim.  

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