Jean-Georges - New York City
Like many other of the Chefs I write about, to mention all of JGV's accolades, accomplishments and impact on the culinary world would require several chapters. Born in the Alsace region of France JGV studied, trained and apprenticed under the "who is who" of Grand Chefs in France. His talents then brought him to Asia where he discovered his appreciation for aromatic flavors while training at five star luxury hotels. Still, to this day his favorite dish is served at a street cart in Thailand. Opened since 1997 Jean-Georges offers French cuisine with American and Asian flare. In case you're wondering, Trump's Dined There were the Scallops and the Beef Tenderloin. Have a look below to see what I enjoyed on my lunch tasting menu at Jean-Georges.
Crispy Mushroom Roll, Bib Lettuce and Tarragon Dressing
Petit Fours From Top to Bottom: Caramel Amaretto, Kirsch Bon Bon, Macha Milk Chocolate, Homemade Vanilla Bean Marshmallow, Blood Orange Jelly
One of the reasons why Jean-Georges Vongerichten has been so successful is because he remains present in every step of development for all his restaurants. From design, to talent selection, of course menus, and most importantly the desire to learn and adapt to the ever changing culinary landscape. Chef is a very big believer in sustainability. The group has measures in place to ensure all of its restaurants have the smallest carbon footprint possible by only cooking with ingredients from local farms that have gone through environmental impact assessments. More more information on all things Jean-Georges, visit www.Jean-Georges.com .
Have a look at another exceptional 3 Michelin star restaurant in New York City, Le Bernardin, here.