A French revolution has taken over NYC, when it comes to French food that is. Whether digging into a classic dish of frog legs or a reinvented take on steak frites, Luxury Attaché’s top picks hit every mark. Now don that beret and indulge in a crepe–or three. C’est la vie!
The master Daniel Boulud himself takes control of New York's French scene with his Upper East Side restaurant coveted by those in search of the absolute finest in culinary French fare.
Eric Ripert is considered one of the greatest chef's who is consistently still working in the kitchen. He concentrates on seafood and his delicately prepared fish dishes are prepared in the perfect French style.
Opening just over 50 years ago, on a stormy winter’s night, Le Grenouille brought a little piece of Parisian heaven to the sidewalks of New York. Now, it is still one of the most outstanding bistros of its kind and sets the gold standard for fine, French dining. Served amidst a warm, swanky, floral-enhanced atmosphere are unctuous plates of Foie Gras with huckleberries, sauteed frogs legs Provencale and perhaps one of the most decadent, perfectly presented Grand Marnier souffles on record. It’s timeless, enchanting and unapologetically romantic.
It’s no surprise that in this new age of reinvented French fare, Andrew Carmellini is leading the pack. While Lafayette opened its doors to an unbridled level of anticipation and expectation earlier this year, it did not disappoint; far from it, in fact. A grand multi-tiered dining room of Gatsby-esque proportions sets the stage for thoughtfully prepared dishes, which run the gamut from classic bistro tastes to inventive, out of the box preparations. Flavors from Lyon, Provence and even hints of the Mediterranean are put on triumphant display in such standouts as the towering “Noho Plateau” chock full of only the freshest raw bar selections, the robustly juicy rotisserie chicken for two and take on the Duck Au Poivre that is, simply put, to die for. After polishing off a bottle of wine from over 300 varietal options, grab a crusty baguette or a caramel salé macaron (or four) from the bakery on the way out. Baked fresh daily, these babies are as Parisian as they come, all that’s missing is a beret.
It’s simply transformative, from all angles. With a delightfully dim, bustling, oh so Parisian atmosphere, this chic newbie to the Bond Street dining scene is making serious culinary waves. Whether saddling up to the long back bar, peering into the open kitchen from atop a high chair, or snuggling in a low slung booth, all thoughts of the city streets outside fall away, from the very first first bites of baguette, to the last sips of that frothy cappuccino. Delicate frogs legs are elegantly prepared with hen of the wood mushrooms and sunchokes, and the Bouchot Mussels, that arrive bathing in a broth spiked with aleppo, leeks, potatoes and creme fraiche, beg to be devoured. With classics like a rich Lobster Thermidor a salty-meets-spicy take on escargots as well as a mean plate of pommes frites, this is French done right.