As Printemps opens its new Manhattan store at 1 Wall Street, chef Gregory Gourdet, known for his stint on Top Chef, introduces a culinary offering unlike any in France. Overseeing five dining spots, Gourdet combines French cuisine with inspirations from its former colonies, particularly drawing on his Haitian heritage. Menu highlights include a Creole cassoulet, pastries infused with Haitian chocolate, and unique twists on traditional dishes. With this approach, he aims to create a dining experience that reflects both French history and cultural diversity, catering to New Yorkers' tastes without creating yet another French restaurant.
Gourdet emphasizes that his food will be 'French, but through the lens of all its former colonies,' incorporating his Haitian heritage into traditional recipes.
At Maison Passerelle, Gourdet creatively adapts classic dishes like cassoulet by using black-eyed peas, Creole spices and sourcing ingredients from his roots.
Collection
[
|
...
]