Chef Gregory Gourdet Showcases the Broad Influence of French Cuisine at Maison Passerelle in Printemps New York
Printemps has brought chef Gregory Gourdet’s career full-circle. The chef, who grew up in New York, began his career at Jean-Georges before decamping for the West Coast. He opened Kann, his first restaurant, in Portland, Ore., in 2022, and was named “Best New Restaurant” at the 2023 James Beard Foundation Awards. The pan-Caribbean restaurant and sister bar Sousòl had only been open for a year when the Printemps team reached out about bringing Gourdet onboard to oversee the culinary concepts for their New York flagship. “I had never really planned on doing something else so soon,” says Gourdet, seated at Salon Vert, the open-concept raw bar located on the retailer’s second floor. The chef was one week out from opening the doors to Maison Passerelle, the fine-dining restaurant that will anchor Printemps’ dining options, steps away from the Red Room Bar and shoe department. “I love fashion, and the mixture of fashion and French history and French culture,” says Gourdet, also known for competing on “Top Chef” and serving as a guest judge. “To be able to do something in New York with a bunch of strong partners after doing everything on my own for my restaurant was a little bit refreshing —

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