French brasserie Fouquet’s has made its Stateside debut at Hotel Barrière Fouquet in New York.
“I’ve interpreted the French menu in terms of verbiage in my own way and put my own twist on it, with Gagnaire’s influence as well,” says Stelling, who was previously the director of culinary services for RH at Restoration Hardware and prior to that worked in the kitchen at Brasserie on Park Avenue. “So not running away with the menu; it still reads very true to Fouquet’s traditionally, but a New Yorker’s going to understand a lot more and it’ll have a little bit more relevance down in TriBeCa.
“We’ve been really working on the flavor, and trying to find the transition between French fine dining classic cuisine and the New York experience,” saysand beverage director Clément Jafet, who worked as a server at Fouquet’s in Paris before relocating to New York more than 15 years ago.
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