After opening in 2004, this was chef Jean-Georges Vongerichten’s first signature restaurant outside of New York. Here, the renowned chef uses Asian seasonings and unexpected flavour combinations to put a spin on fine French cuisine – take the foie gras brûlée with sting pea salad, buttermilk vinaigrette and lemon balm or the broiled squab with onion compote and corn pancake, for example. The Neri & Hu-designed restaurant also boasts of a wine list with over 700 varieties and an emphasis on French and American wines.

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