September 29, 2011
Lunch at La Promenade des Anglais - A Fantastic New Restaurant!
I am so happy to report that renowned Chef Alain Allegretti has recently opened his new restaurant, La Promenade des Anglais, in the Chelsea section of Manhattan at 461 West 23rd Street between 9th & 10th Avenues. You may recall Alain’s appearances on my television show sharing his wonderful recipes, incorporating the vibrant flavors of Nice, which, of course, is located on the Mediterranean in the South of France. Like his eponymous last restaurant, Allegretti, the menu of this new venture also features Niçois cuisine. Alain, who cooked under Jacques Maximin, Alain Chapel, and Alain Ducasse, really understands how to blend flavors, colors, and textures and I have always enjoyed eating his food. Congratulations, Alain, on the opening of La Promenade des Anglais, and I am happy to see that you are now open for lunch, as well!
1 This is Executive Chef and Owner, Alain Allegretti, of the brand new La Promenade des Anglais. This restaurant, like the chef's last one, Allegretti, features Niçois cuisine.
2 La Promenade des Anglais is Alain Alegretti's newest restaurant on 23rd street. He was the executive chef at Atelier, the highly regarded restaurant at the Ritz-Carlton Hotel and also Co-Executive Chef at Sirio Maccioni’s Le Cirque.
3 The lunch menu features many of the same items as the dinner menu, but also has more casual fare, such as sandwiches.
4 The retro yellow and orange bar stools are a sunny reminder of what it's like along the rich blue-green Mediterranean in the South of France.
5 Across from the bar, there are plush Mediterranean-blue banquettes that run along the length of the restaurant.
6 The ceiling is especially whimsical with painted murals in warm Mediterranean tones.
7 Wonderful breads, fragrant and fruity Sicilian olive oil, and sea salt were brought to the table.
8 The waiter suggested we try the Burrata, with Maldon sea salt, cracked pepper, and extra virgin olive oil, served with grilled toast. Burrata is a fresh Italian cheese, made from mozzarella and cream, and has an unusual soft texture.
9 This is a prawn and scallop ceviche, made with cucumber, radish, red pepper, ginger, and a side of paprika potato chips. The seafood was impeccably fresh with a nice velvety texture. There were also pleasant citrus overtones.
10 Another appetizer of roasted beets, with caramelized pears, lavender goat cheese, and creme de menthe vinaigrette. The pears had a subtle caramel crunch and the lavender flavored goat cheese added a wonderful herbal quality.
11 This is the tuna crudo served with hearts of palm, citrus, and fine herbs. I loved the way the crunchy hearts of palm were woven into this presentation. A fabulous balance of textures and flavors with the citrus pleasantly lingering in the background.
12 This is the salad 'Mille Feuilles' - romaine lettuce, applewood bacon, and warm Gorgonzola crostini. Again, a wonderful balance of flavors and textures.
13 A sandwich choice - Croque Monsieur, served with a sunny egg and violette mustard sauce - papery layers of ham and gruyere encased in a battered exterior. This was sensational!
14 Linguine with tomato sauce, basil, and Parmasan - The depth of flavor in this dish was amazing!
15 The dessert menu had a delightful selection of sweets, hot beverages, and of course, cheese. Sadly, we were too full from the delights of lunch to indulge!