- Cuisines: Seafood, French, Italian, Fusion
The creative force here is Alsatian Jean-Georges Vongerichten, whose restaurants in New York, Hong Kong, London, and Las Vegas are classified by local critics as both megahip and top tier. The Paris gemstone in the Vongerichten empire holds 130 diners in a richly paneled postmodern decor, designed by decorating mogul Christian Liaigre, dotted with carved masks from Oceania (Polynesia) and Borneo and with art objects on loan from the Paris branch of Christie's auction house. Menu items include a pizza with black truffles and Fontina cheese; foie gras with a purée of quince, corn pancakes, and wild cranberries; or crabmeat salad with mango. Main courses might feature daurade (bream or porgy) baked in a salt crust; a faux-filet with exotic mushrooms; or a "black plate" for two diners, loaded high with shellfish and their garnishes. There's a wine list that most oenophiles consider extremely interesting.
- © Frommer's 2013
- Recommended 2010