Executive Chef Sebastien Chaoui of Le Coin draws inspiration like an artist, using a creative process that emphasizes visual artistry alongside flavor balance.
Chaoui believes that the key to great cuisine is using the highest quality ingredients: 'Even if you are doing something simple, you have to use the best.'
His signature dish, La Saint-Jacques, exemplifies his philosophy with its elegant simplicity, showcasing seared scallops combined with a unique blood orange beurre blanc.
Managing Director Sean Largotta highlights Chef Chaoui's background, stating they chose him due to his extensive training at Michelin-starred establishments and a natural alignment with the restaurant's vision.
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