ALAIN
DUCASSE
" Alain Ducasse is a truly modern Chef –
he fulfils the roles of chef, company director, team
leader, school principal, head of PR and chief spokesman,
head of personnel, talent spotter, teacher and coach.
" Jean-François Revel, " L'Atelier
de Alain Ducasse "
He involves himself in every aspect of the business,
from choosing interior designers, to recruiting staff,
to launching his new restaurants in Monaco, Paris, New
York, Moustiers-Sainte-Marie and even La Celle en Provence.
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DANIEL 60 E 65th St. 212-288-0033 (Bet.
Madison & Park Aves.)
Cuisine: French
At this extraordinary No. 1 rated French restaurant you
have to make reservations weeks in advance. Daniel Boulud
was the much acclaimed chef at Le Cirque for six years.
A culinary leader, Chef-owner Daniel Boulud’s offers a
menu that features perfect French cuisine. A divine masterpiece
of hearty regional cooking. Read
More...
LE
BERNARDIN 155 W. 51st St. 212-489-1515 (bet. 6th & 7th
Aves.)
Cuisine: French/Seafood
It is tempting to abandon your self to the sensual pleasure
of chef Repert’s cooking. At Le Bernardin with your first
bite you know that you are in for an exiting dining experience,
superb seafood dishes that makes a visit quite an extraordinary
journey.
CHANTERELLE(website) Chef
David and Karen Waltuck 2 Harrison St. 212-966-6960
Cuisine: New French
At chanterelle Mr. Waltuck is cooking with extraordinary
confidence. Under the simplicity of his food lays layers
of texture and flavor combinations. The menu offers superb
choices. This TriBeca highly rated restaurant serving
top notch New French cuisine. Dramatic and gorgeous floral
setting dominates the dinning room. Service is as smooth
as silk. The restaurant subtle style leaves you with a
great taste in your mouth and entirely relaxed.
JEAN
GEORGES Trump International Hotel
1 Central Park W. 212-299-3900. (Bet. 60th & 61st
Sts.)
Cuisine: French
Top rated Central Park West restaurant where one of the
best chefs of his generation is preparing world class
food. Craftsman creating amazing combination of flavors,
you think you died and went to France. Mr. Vongerichten
has examined all the details that make dinning luxurious.
From the look of the dining rooms to flawless service
to acquiesced and highly innovative food. Beautiful terrace
and personal treatment turns a visits at Jean Georges
into unparallel dining experience.
BOULEY
Cuisine: New French
120 W. Broadway 212-964-2525 (Duane St.)
There’s no denying that the world renowned David Bouley
Is one of the greatest Chef of his generation. His extraordinary
degustation menus and outstanding use of seasonal ingredients
like steamed skate with fresh chamomile keeps his loyal
and gratefully clientele at bay.
GRAMERCY
TAVERN
Cuisine: New American
42 E. 20th St. 212-477-0777
The food at Gramercy Tavern have always been extraordinary.
Gorgeous first class Eastsider serving extravagant American
under the leadership of chef Tom Colicchio, His extraordinary
use of luxurious ingredients can be vividly seen in his
dishes. Coliccio’s culinary charm and maturity displays
seductive flavor combinations. Attentive service and elegant
setting makes this place one of New York top notch.
AUREOLE
34 E. 61st St. 212-319-1660
Cuisine: Progressive American
Headed by Chef Charlie Palmer this highly rated East side
New American sensation is a top notch dinning spot, Mr.
Palmer’s food dazzles the creative mind with highly
innovative dishes and tall dessert, dishes come and go
in an elegant ballet of service. Exquisite dinning experience
in an elegant and relaxed atmosphere. Overlooking lush
and beautiful garden.
