Relais & Chateaux - 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. Jean Georges USA #relaischateaux #gastronomy.
Esquisse means 'rough outline' or 'sketch' in French, but there is nothing unpolished about the cooking of chef Lionel Beccat. He blends modern French technique and Japanese ingredients with the skill of a master painter at his stylish restaurant in the Ginza district of Tokyo, serving a set-course 'menu spontané' based on what inspires the chef and what is in season. Dishes change daily, but are characterized by colorful, natural presentation and a focus on pure flavors.