Bacara Resort & Spa — Santa Barbara’s premier luxury resort — now has a French twist, thanks to the addition of Parisian Chef Vincent Lesage and the opening of Angel Oak. The menu at the traditional steak and seafood restaurant features fresh California seafood and genuine Japanese Kobe beef, thanks to a certification program initiated by Lesage.

Menu highlights include Kobe Beef tataki with soy-cured melon, yuzu and puffed rice; lobster and house-made gnocchi gratin with local lemon; Angel Oak dry-aged New York steak with shaved black truffle and brown butter; and the house market seafood specialty with poached Maine lobster, daily selection of oysters, split king crab legs, boiled jumbo shrimp, fresh lump crab ceviche, house cocktail sauce, signature mignonette and lemon caviar. Lesage, who earned his degree at the Institut Paul Bocuse in Ecully (augmented by hands-on training at The Ritz Paris and three-Michelin-starred restaurants including Bras and L’Astrance), heads up a team that includes award-winning pastry chef Brooke Martin and New Orleans native mixologist Cassie Hesse. Try Hesse’s updated classic cocktails, such as the Manhattan’s Angel with High West Rendezvous Rye, or select from the restaurant’s 12,000-bottle wine cellar.