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: Jean-Georges Vongerichten
Weekly closing: Gourmet Restaurant: Sunday. “Nougatine”: open every day
Unique in the world: unlike any other restaurant, every dish served is finished tableside. This final personal touch inspires the senses and brings the diner a little bit closer to the secrets of the chef.
GIFT CERTIFICATES
A new way of saying thank you or rewarding someone, Offer a Gift Certificate valid at Jean Georges
“Genius” for some and ‘great master of gastronomy’ for others, Jean-Georges Vongerichten is a chef who generates off superlatives. In Manhattan, the Jean Georges restaurant has become an absolute must. The interior design is Zen, revealing the artist’s love of streamlined elegance and Asia. Indeed this Frenchman is famous for his ‘Thai-French cuisine’. A fusion of two great culinary traditions that produces breathtaking results: red and white tuna marinated in olive oil and lemon juice, foie gras brûlé in a cherry sauce with a white port jelly, black bass and radish bulb salad, candied fruits accompanied by homemade orange zest and kiwi sorbets… It is impossible to tell you anything more about the menu: Jean-Georges reinvents it every 3 months.
United States
