Haute Cuisine: Classic French Fare Meets Modern-Day New York

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Refined palettes of France are introduced in a contemporary scene at these French-influenced restaurants.

LE BERNARDIN

le bernardinPhoto Credit: Shannon & Tamar

AMBIANCE
Since 1986, this famed NYC classic––originally opened in Paris in 1972—has brought flavors of French cuisine fused with Asian and South American in uences to New Yorker’s plates. In a refined restaurant space in Midtown, Manhattan, diners are transported to seaside France.

DYNAMITE DISHES
Michelin-starred chef Eric Ripert prepares a four-course prix xe menu for $147 per person, as well as two tasting menus with optional wine pairings. As rst and second courses, the Spanish mackerel-osetra caviar tartare with a smoked crème fraîche emulsion and the pan-roasted langoustine with truffled foie gras and flavored with aged sherry-verjus vinaigrette are exquisite. Recommended for the third course is the “Surf & Turf” of crispy black bass and braised veal cheek flavored with parsnip emulsion and ginger five-spice reduction.

SWEETH TOOTH
A fourth course isn’t sweet enough without the milk chocolate mousse topped with dark caramel, candied peanuts, and warm malted caramel.

TOP TIPPLE
Inspired by and named for the restaurant’s location, the 51st Street Manhattan with Michter’s Rye, Dolin Dry Vermouth, Amaro Nonino, Benedictine, and Angostura Bitters, is a staple cocktail.

155 W 51ST STREET
NEW YORK
(212) 554-1515

PARDON MY FRENCH

pardon my french

AMBIANCE
Bistro-style French welcomes a contemporary atmosphere at Pardon My French, with a cozy front room and a relaxed, lit-up patio garden around the back.

DYNAMITE DISHES
Brazilian-French chef Guilherme Barreto’s modern approach to classic French fare is influenced by Mediterranean-style tapas. The shareable menu encourages ordering an assortment of appetizers, such as the thyme-roasted bone marrow served with a French baguette and condiments, the escargot served with Provencal sauce inside petit puff pastries, and the beef tartare served on barley chips.

SWEETH TOOTH
The classic French dessert is perfected in these crepes drizzled with almond cream and topped with pistachio ice cream.

TOP TIPPLE
A speakeasy-style bar inside the restaurant concocts in-house infused liquors for ingenious cocktails––notably the PMF Aviation, with Monkey 47 Gin, Crème de Violette, Luxardo Maraschino Liqueur, lemon, absinthe, lemon oil, and zest.

8800 SUNSET BLVD.
WEST HOLLYWOOD, CA
(310) 652-6613

LE TURTLE

le turtlePhoto Credit: Paul Wagtouicz

AMBIANCE
Two-way mirrors placed between the dining room and bathroom allow for a curious eating experience at Manhattan’s newest contemporary, and slightly eccentric, French restaurant, Le Turtle. Reclaimed marble tabletops and white-painted brick walls––on which a large piece by American artist Nate Lowman named “Le Turtle” hangs––adorn this eatery in a cozy space in Lower East Side.

DYNAMITE DISHES
Helmed by chef Greg Proechel, the kitchen prepares colorful, creative dishes, such as the kabocha squash and cheese with endive and rye; Kohlrabi Bisque, with lamb belly, smoked cabbage, and pickled mustard seeds; and Grilled Wagyu, with Japanese sweet potato, persillade, and nasturtium soubise.

SWEETH TOOTH
Desserts change daily here, with previous offerings including hazelnut cake and carrot creme brûlée.

TOP TIPPLE
The drink program is focused on French wine, with 30 selections from various regions to choose from.

177 CHRYSTIE STREET
NEW YORK
(646) 918-7189

REBELLE

rebellePhoto Credit: Katie Burton

AMBIANCE
Inspired by Post-Impressionist French painter Édouard Vuillard, Rebelle on the Bowery, designed with an oak wood, multi-room interior, features an open kitchen and chef’s counter at the back of the restaurant.

DYNAMITE DISHES
Bringing his culinary expertise from Paris to his native New York, chef Daniel Eddy cooks up a four-course menu of exquisite French classics, such as beef tartare with sunchoke, horseradish, and garlic; lobster with cabbage and fine herbs; and duck cassoulet with white beans and watercress.

SWEETH TOOTH
The Flaugnarde Pruneaux, made with dates, walnuts, and cognac, is too good to share.

TOP TIPPLE
A blend of Old Tom Gin and crème de cacao, topped with smoked whipped cream makes the Alexander cocktail a smooth sip.

218 BOWERY
NEW YORK
(917) 639-3880

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