Top chefs cook up master meal in New York
NEW YORK, April 18 — Forty-five top chefs from around the world — mostly French — have come together in New York to devise a divine dinner that showcases the talents of their luxury hotel and restaurant network.
Among them are Jean Joho, known for his The Eiffel Tower Restaurant in Las Vegas, Daniel Boulud with his chain in six cities from New York to Singapore, and Cesar Troisgros, from the fourth generation in the renowned Troisgros family from the Burgundy and Loire Valley wine regions.
Joho, born in Alsace, France, now operates three other restaurants in addition to The Eiffel Tower — the Everest in Chicago, and Brasserie Jo in Chicago and Boston.
He has made Gayot’s list of the Top 40 Restaurants in the US every year since 2004.
Boulud, 57, born in Saint-Pierre de Chandieu, France, runs a string of restaurants in New York City, Palm Beach, Miami, Montreal, Beijing, and Singapore. He is best known for his eponymously named Michelin 3-star restaurant Daniel, in New York City.
Boulud made his reputation in New York, first as a chef and most recently a restaurateur. His management company, The Dinex Group, now includes six restaurants and Feast & Fêtes Catering.
César Troisgros hails from Roanne, in the Loire Valley, scion of the Troisgros patriarch Jean-Baptiste Troisgros and his wife Marie, of Burgundian origin, who have contributed to the extraordinary history of French cuisine since they ran the Café des négociants at Chalon-sur-Saône in Burgundy in the 1920s.
César now works with his father Michel out of the La Colline du Colombier restaurant outside Rouanne, branch of the La Maison Troisgros in Roanne. La Maison Troisgros has been three Michelin-starred since 1968, and named “best French restaurant in the world” by Gault Millau.
Says César of the New York master meal: “It’s a great opportunity for us to travel from France to New York. We are surrounded by all these restaurants, you find a great melting pot of various traditions, including Italian, Asian, Japanese, Chinese.
“For a chef, New York is just bubbling over.”
Says Joho: “We are a small family, the chefs, in the world, and you feel it. Everybody’s helping each other, everybody works together, we will do maybe a party together later on, but I think that’s what you call amity, and that’s who we are here.”
To Boulud, the most exciting part is 45 chefs from all over the world cooking under one roof. “I think what’s interesting is each chef cooks for two to three tables and the kitchens are in the dining room and the dining room is maybe in the kitchen, we haven’t figured it out.” — AFP/relaxnews