Lucire
The global fashion magazine February 12, 2025 
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A 'Happy New Year' hat.



 

Biting right into the New Year


News
What better way to ring in 2025 than with a seven-course meal created by acclaimed chef Gabriel Kreuther? Lola Cristall reports
January 12, 2025/10.02


Chef Gabriel Kreuther
Dish by Gabriel Kreuther
Dessert by Gabriel Kreuther
Courtesy Gabriel Kreuther
Dish by Gabriel Kreuther
Dish by Gabriel Kreuther
 
Chef Gabriel Kreuther is skilfully innovative, paying homage to traditional French culinary methods while incorporating Alsatian influences to his palatable creations.

There is no better way to ring in the New Year in New York than in complete Gabriel Kreuther style where diners are taken on an exquisite escape.

The two-Michelin-star restaurant, located directly across from Bryant Park in Manhattan’s bustling midtown neighbourhood, is a delightful getaway surrounded by wooden beams, high ceilings, a spacious dining room, a vast lounge and captivating patterns of storks hanging from the ceilings and outlined on the walls, avian visitors that are symbolic to Alsace. A live band plays the night away in the midst of a serene ambiance filled with festivity as well as enticing aromas emanating from the exhibition kitchen.

For the final hours of 2024 and into the first few of 2025, Gabriel Kreuther presented a seven-course menu of sheer perfection. A Gabriel Kreuther experience is a journey unlike any other, with sophisticated vibes and unforgettable culinary twists.

Let us begin the transition into the much awaited New Year with simple amuse-bouche and canapés to awaken the palate and to enliven the senses. When it comes to Chef Gabriel, whether a small bite or a main course, the sophisticated touches and delicious flavours in each morsel are truly memorable and long-lasting.

A welcoming Gabriel Kreuther treat is the distinct savoury rendition of the Kugelhopf, a traditional Alsatian bundt-shaped cake enriched with tantalizing textures with a hint of sweet notes.

The exquisite offerings include perfectly round smooth foie gras terrine delicately coated in gold leaf. The buttery and creamy texture of the foie gras from La Belle Farms in New York, thinly sliced and placed on a soft marbled brioche, is beautifully complemented by the pungent taste of Riesling-infused jelly and touches of tart-sweet gooseberries.

For a simple yet complex culinary escape, pieces of poached Long Island lobster lay atop squid ink orecchiette pasta, balanced with the earthy flavours of beech mushrooms and accompanied by the intensity of green peppercorn sauce.

The pièce de résistance, and always a classic Gabriel Kreuther signature dish, is the beautiful sturgeon and sauerkraut tart. Designed with a spoonful of imperial kaluga caviar and floral garnish on top, a delightful scent fills the air as a glass dome cover unveils the showpiece to reveal the simplicity of the tart, exuding a pleasingly fragrant applewood smoke. While continuing with the theme of aromatic ingredients, the trout is a step above the rest, cooked on cedar plank and served with a champagne sauce, releasing bold flavours.

For a sweet touch, Chef Gabriel’s extensive dessert selection are perfect palate cleansers, packed with rich flavours and intense consistency. Scoop right into a light and airy chocolate-enriched soufflé, decorated with a chocolate plaque that includes imprints of the celebrated storks. The chocolatey texture is accompanied by a whiskey sabayon sauce, which exudes a sweet yet smoky touch. The delectable Mont Blanc, which offers less chocolate sensation and more fruit-filled notes, is served with vanilla and chestnut ice-cream, exquisitely and beautifully presented.

To top off the full experience, chocolate candy bars, mouth-wateringly infused with liqueurs, from the celebrated Kreuther Handcrafted Chocolate (www.kreutherchocolate.com) collection, are brought to the table.

The Gabriel Kreuther experience is an unforgettable adventure where each bite is a treat and each plate is a celebration.

On a side note, if you are fortunate enough to see Chef Gabriel in the kitchen, you are witnessing a true master at work, creating magnificent masterpieces and performing thrilling culinary magic.

We intently look forward to discovering how Chef Gabriel continues to break boundaries in the world of gourmet cuisine.

As we navigate into the New Year, may 2025 be a scrumptious excursion and an appetizing journey for all.

À la vôtre!
 
Dish by Gabriel Kreuther
Dish by Gabriel Kreuther
Dish by Gabriel Kreuther
Dish by Gabriel Kreuther
Dish by Gabriel Kreuther
Dish by Gabriel Kreuther
Dish by Gabriel Kreuther
 
Lola Cristall is Paris editor of Lucire.


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Categories
culture / Lucire / New York / society / travel / Volante
Filed by Lola Cristall

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