A shout-out to the NYC restaurants who rose to the occasion and hustled to pivot in the current COVID situation: for an hour, two hours, you’ve given us a piece of normalcy, and of course, filled our bellies with the best food in the world. New York is the dining of the United States, because simply, we have the best chefs. Don’t get us wrong; other cities have excellent food, but NYC is where many chefs worth their salt have passed through n their culinary training. And if you can make it in NYC as a chef, you can make it anywhere.
That’s why our toques off this week are to three chefs – Jean-Georges Vongerichten, Eric Ripert and relative newcomer, Ronny Emborg, for creating the best fine dining experiences in the city. Eric Ripert’s restaurant, Le Bernardin, in NYC has an impressive 3 Michelin stars and he has 3 James Beard awards. Chef Ripert began his culinary journey at age seventeen in France, where he worked for the 400 year old renowned restaurant, La Tour d’Argent in Paris.
Jean-Georges Vongerichten is a three- Michelin star award winning chef from the outskirts of Strasbourg in Alsace, France. Chef Jean-Georges is world renowned for his French and Asian inspired dishes which he constructs from juices, broths, essences, and intense flavors. He crushes it in business because he remains involved; Jean-Georges has a hand in everything from menu to architecture for each of his restaurants. However, as glamorous as he and his restaurants are, his favorite dishes are some of the simplest he learned under his mentor chefs.
Ronny Emborg is a Danish cook who has not only been head chef for multiple Michelin starred restaurants including Marchal and El Bulli, but has also earned recognition as the “The Culinary Star of Europe” and has cooked for Queen Margaret II of Denmark. His unique style of gastronomic “sensorial cuisine”, a style that engages all of the senses, earned him spots in some of the most prestigious kitchens; most recently in NYC’s Atera.
These top toques are sharing their recipes from their cookbooks, which show the level of skill it takes to recreate these dishes at home. Warning: these are not for the novice chef, but they are a lot of fun and of course delicious. Just remember that while you make these recipes at home, nothing beats the real thing.
