French brasserie Fouquet’s has made its US debut at the Hotel Barrière Fouquet in New York.
The restaurant is located on the ground floor of the new TriBeCa hotel, which opened earlier this fall as the Barrière Group’s first American property. The New York brasserie marks the location of the 11th Fouquet; the hotel is also home to the speakeasy-inspired Bar Titsou and a second casual dining space, Par Ici Café, opening soon.
Overseen by the group’s Executive Chef, Michelin-starred Pierre Gagnaire, the menu at Fouquet’s New York is helmed by Bradley Stelling. Classic dishes like Fouquet’s Onion Soup appear alongside new offerings for the New York crowd, like dry-aged prime steak served with a grapefruit-tinged green peppercorn sauce.
“I’ve interpreted the French menu in terms of verbiage in my own way and put my own spin on it, also with the influence of Gagnaire,” says Stelling, who was previously director of culinary services for HR at Restoration Hardware and before working at the Brasserie kitchen on Park Avenue. “So don’t run away with the menu; it still reads very true to the Fouquet tradition, but a New Yorker will understand a lot more and have a little more relevance in TriBeCa.”
He points to the restaurant’s approach to escargot as an example: Traditionally served in butter, they modified the dish to accompany it with a “velouté verde” sauce. “So it’s a nice twist on the classic dish, but you still get the flavor profile that everyone knows,” he adds.
“We’ve really been working on the flavor and trying to find the transition between classic French fine dining and the New York experience,” he says. food and beverage director Clément Jafet, who worked as a waiter at Fouquet’s in Paris before moving to New York more than 15 years ago.
Design studio Martin Brudnizki, which oversaw the hotel’s interiors, drew inspiration from the French Art Deco movement and channeled that aesthetic into the ornate dining room, which features broad brushstrokes of red accents, hardwood parquet floors, chandeliers, and seating. upholstered in green cloth.
“There is a kind of ‘wow’ effect before trying the foodabout the design of the place,” says the hotel’s general manager, Gilles Stellardo, of guests’ reactions to the space. “There really is total synergy between the vision and the school of Gagnaire and the technique of Bradley.”
Stellardo, who was at Mercer Hotel for many years before joining the project, comes from a French family of hotel and restaurant owners and feels the burden of representing the brand in New York.
“In Paris, the [Fouquet’s] name is really attached to the brasserie. He has been there since 1899. When you think of Paris on the Champs Elysees, you see an image of people having a coffee or a croissant, there is this idea of French romanticism in Paris,” he adds. “It’s an institution, and it’s seen more as a traditional luxury hotel than a lifestyle hotel,” he adds. “The environment [in New York] it will be a luxury lifestyle hotel, not stuffy. The mix of customers is from different generations and backgrounds. That’s what makes the hotel bubbly and exciting.”