Relais & Châteaux is an exclusive collection of 500 of the finest charming hotels and gourmet restaurants in 60 countries. From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers all the stops on the finest route for discovering each special place and country.
In all our properties, each maître de maison draws upon his unique experience and passion to share the authentic culture and tastes of his region with every guest.
Magical places and memories of a lifetime: whether it be a romantic weekend or to celebrate the important moments of life such as birthdays, anniversaries, honeymoon or family reunions.
Established in France more than 50 years ago, Relais & Châteaux has become a renowned reference of excellence in the hotel and restaurant world. The Association's mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.
Jean Georges Restaurant of a Grand Chef Relais & Châteaux in town
One Central Park West, New York - New York 10023 United States Tel. : + 1 212 299 3900 Fax : + 1 212 299 3914
E-mail : jeangeorges@relaischateaux.com Owners: Jean-Georges Vongerichten and Phil Suarez Maître de Maison: Philippe Vongerichten Grand Chef Relais & Châteaux: Mark Lapico
Weekly closing: Gourmet Restaurant: Sunday. “Nougatine”: open every day Open all year
Unique in the world: Every dish is given the finishing touches at your table. This final personal touch inspires the senses and brings the dinner that little bit closer to the secrets of the chef
Jean-Georges Vongerichten has been described as both a “genius” and a “great master of gastronomy”. In Manhattan, the Jean Georges restaurant has become legendary. The interior design is Zen-inspired, revealing the Grand Chef’s love of streamlined elegance and Asia. This Frenchman is famous for his “Thai-French cuisine”. This fusion of two great culinary traditions produces breathtaking results like yellowfin tuna ribbons, avocado, spicy radish and ginger marinade, foie gras, sour cherry granola, aged balsamic and sorrel and Jean-Georges’ chocolate cake and vanilla bean ice cream. It is impossible to tell you anything more about the menu, as Jean-Georges reinvents it every three months. Every dish is given the finishing touches at your table. This final personal touch inspires the senses and brings the dinner that little bit closer to the secrets of the chef.
United States
