CHEF DANIEL BOULUD UNVEILS NEW RENDERINGS AND DETAILS FOR LE PAVILLON, THE UPCOMING RESTAURANT AT ONE VANDERBILT (États-Unis)
Midtown Manhattan dining destination will offer a seasonally inspired menu in a nature-oriented oasis, located in New York City’s newest icon, overlooking Grand Central Terminal
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CHEF DANIEL BOULUD UNVEILS NEW RENDERINGS AND DETAILS FOR LE PAVILLON, THE UPCOMING RESTAURANT AT ONE VANDERBILT (États-Unis)
Midtown Manhattan dining destination will offer a seasonally inspired menu in a nature-oriented oasis, located in New York City’s newest icon, overlooking Grand Central Terminal
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Catégorie : Amérique du Nord et Antilles - États-Unis - Gastronomie
- Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 17-09-2020
Today, Michelin-starred Chef Daniel Boulud announces details of his new restaurant, Le Pavillon. Located at the corner of Vanderbilt Avenue and East 42nd Street, Le Pavillon sits directly across from Grand Central Terminal in One Vanderbilt, Midtown’s tallest tower. The iconic skyscraper, developed by SL Green, officially opened on September 14th. Le Pavillon will occupy 11,000 square feet with soaring 57-foot ceiling heights located on the southeast corner of the second floor, facing Grand Central with a striking view of the Chrysler Building.With interior design led by Isay Weinfeld alongside architecture firm KPF, Le Pavillon aims to capture the spirit of a New York skyscraper living in harmony with Central Park. The interiors are inspired by nature, incorporating lush greenery, live trees and foliage woven throughout the dining room, bringing a peaceful oasis to bustling Midtown - the heart of Manhattan. The restaurant will serve breakfast, lunch, dinner and include a dramatic bar area overlooking the new Vanderbilt Plaza. Chef Daniel Boulud’s new destination will feel comfortable, fresh and timeless, and will feature rotating menus.
“At One Vanderbilt, I have the opportunity to create a dining experience in bustling Midtown Manhattan, combining nature and architecture, that is an escape for New Yorkers and visitors alike. A place that captures the energy and creativity of New York City,” said Chef Daniel Boulud. “With its garden view and original design features, it is our goal to create a retreat-like atmosphere where guests can come, enjoy light, fresh and flavorful cuisine and be reenergized. With restaurants closed or significantly reduced for so long, many people are craving the experience of dining out - safely, with creative cuisine, friendly service and all the thrills that just can’t be recreated at home. We all need that right now.”
"There is no one better than Chef Daniel to bring the vision of Le Pavillon to life with this new concept in a truly exceptional setting unlike any other in New York City," said Marc Holliday, Chairman and CEO of SL Green. "We feel a deep responsibility to create a drink and dining experience that is unique, welcoming and the perfect addition to this new landmark at one Vanderbilt. We couldn't be prouder to be partners with Daniel on Le Pavillon."
Several unique offerings will be available to guests of Le Pavillon, including a Garden Table in the middle of the restaurant that will feature special food and wine experiences, including guest chefs, winemakers. and tasting menus.
The menu will highlight vegetable-forward and seafood-centric dishes, an extension from Chef Daniel’s other restaurants which celebrate New York with a more contemporary French-American spirit. The menu will be revealed during the opening weeks, which are anticipated in Q1 2021.
“Local suppliers and farmers will always be a focus of my seasonal menus. These craftspeople and artisans are the backbone support of my restaurants and the dining community, and we’re so excited to continue to highlight many ingredients from the Northeast at Le Pavillon,” said Chef Daniel Boulud. “This is yet another way to showcase the harmony between nature and city life.”
While the name of the restaurant will be Le Pavillon, a famous name that defined a French dining era in America, Daniel Boulud does not aim to duplicate the original Le Pavillon Français. The name of the restaurant was inspired by a time period when Chef Daniel arrived as a new chef in New York City and heard many stories about a restaurant that was named after the French pavilion in The New York World’s Fair in 1939. In France, a pavilion is an adjacent space or building in a garden. For One Vanderbilt, Chef Daniel felt inspired to bring back a classic name in New York City dining, but also an expression of the setting that reflects the mood of a pavilion. The newly announced Le Pavillon will be a modern, classic Midtown dining destination.
About The Dinex Group
Founded by Michelin-starred Chef Daniel Boulud, The Dinex Group, LLC is a collection of internationally renowned and acclaimed restaurants with an emphasis on hospitality, from fine dining to casual cuisine, served at the highest level. A culinary innovator and iconic restaurateur, Daniel founded The Dinex Group in 1993 with his eponymous restaurant, DANIEL, growing it today to 12 company-owned and seven licensed venues around the world including DANIEL in New York City; Café Boulud at The Surrey in New York City, Brazilian Court Hotel in Palm Beach and Four Seasons Hotel in Toronto; Maison Boulud at the Ritz Carlton in Montreal; Bar Boulud in New York City and the Mandarin Oriental Hyde Park in London; Boulud Sud in New York City and the JW Mariott Marquis in Miami; db Bistro Moderne in New York City and at the Marina Bay Sands Resort & Casino in Singapore; DBGB in CityCenterDC in Washington D.C.; and three Épicerie Boulud locations throughout New York City. The company additionally operates a commissary kitchen, an online platform named Daniel Boulud Kitchen, a catering business and the majority stake in Feast & Fête, one of New York City's premiere catering and events companies. Additionally, Chef Daniel is Co-President of Citymeals on Wheels, an organization dedicated to serving meals to New Yorkers in need; is Co-Founder of Food1st, in partnership with SL Green Realty Corp. responding to the COVID-19 food crisis throughout New York City; and is Chairman of Ment’or, providing grants to young chefs to advance their culinary educations.
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