(^26) travelandleisureindia.in
contemporary take on
French cuisine. The
prime ingredient is in the
absolute centre and his
sauces are much lighter.
As the ‘chef of
flowers’ states simply and
rather delightfully, “My
cuisine is oriented towards
the most beautiful things
brought to us daily by
earth and sea.”
CHEF SEBASTIEN
ARCHAMBAULT
PARK HYATT NEW YORK
Bevy, located in Central
Park South, opened in
what fare it may or may
not bring on a particular
day. Chef Jean-François
Rouquette heads Pur’,
where purity of the food
and produce comes
before everything
else. That his menu
changes often is
accepted, but what
often surprises
guests is how much he
welcomes their
requests, especially at
the prestigious Table du
Chef. This involves a
separate table placed
next to the dynamic
open kitchen, where
diners get to experience
an elite selection of
dishes and products, all
accompanied by fine
vintage wines.
Since 2005, Jean-
François Rouquette has
been leading the kitchen
at Park Hyatt Paris-
Vendôme, and his
restaurant, Pur’ has
been awarded one
Michelin star and four
Toques by Gault Millau.
A few things define Chef
Rouquette’s food. The
easiest to identify is his
use of flora in dishes. He
incorporates specific
blooms to present
dishes based on the
seasons with fresh,
vibrant herbs in his
spring creations, and
game, mushrooms and
winter vegetables in his
autumn cuisine. Even
spring 2017 with a rustic,
new American menu. In
a completely redesigned
space by Yabu
Pushelberg, Chef
Sebastien Archambault
and his team expertly
execute a menu of
rotating seasonal mains,
vegetable-centric sides,
wood-fired preparations,
and dishes ‘for two.’
A 1,200-bottle wine
library with a custom
ladder on the north side
of the room adds to the
delight of the guests.
Chef Archambault
hails from Lubbock,
Texas, where his parents
owned and operated a
small restaurant, Crêpe
Suzette, before returning
to their home in Le
Bugue, France. Born
American and raised in
France, he quickly
developed a love of food
that ultimately led him to
a culinary school in Paris.
But Chef Sebastian
wasn’t new to the trade.
Having grown-up in the
kitchens of a family-
owned business and
working the kitchens of
many three-star
restaurants and small
Parisian bistros, running
this exclusive Manhattan
restaurant is a dream
come true for Chef
Archambault.
“I had my own
station at the age of
visually, his dishes
match the daintiness of
flowers by presenting
gorgeously plated food
that plays on all the
senses.The common
perception about French
cuisine is that it is
traditional with a lot of
meat, creamy sauce and
special ingredients such
as oysters and snails.
This chef is more than
happy to challenge
such ideas. He has had
his share of traditional
training, but his cuisine
is a much more
eight, taking care of
cleaning lettuce and
peeling potatoes during
prep time. For service,
my job was to handle
frogs’ legs with garlic
and parsley,” he says.
His father, who was
the chef, was product
oriented and always
leafing through old
culinary books to keep
evolving his recipes. His
mother was in charge of
the front of the house.
“Believe me, it was not
easy! I know too well the
tension that can build up
between the kitchen and
servers,” he says.
That experience
gave him the ownership
that determines and
influences how he runs
his kitchen even to this
day, despite his wide
experience with fine-
dining establishments
through Mexico, Corsica
and Los Angeles. The
menu at Bevy, though
elegant, remains rustic.
From the one-and-a-
half-pound Maine
Lobster, Heirloom
Tomatoes with Kalamata
Tapenade and Feta, the
Crispy Candied Bacon or
the Housemade Pull-
Apart Bread with
Caramelised Onions
and Boursin, every bit
of Chef Archambault’s
experience presents itself
proudly on the plate. ▪
AWARDS
CHEF CHRISTIAN SINICROPI, PALME D’OR,
GRAND HYATT CANNES 2 Michelin Stars; 4
Toques in the Gault Millau
CHEF JEAN FRANCOIS ROUQUETTE, PUR’,
PARK HYATT PARIS VENDOME 1 Michelin Star,
4 Toques in the Gault Millau
CHEF GUILLAUME BRACAVAL, CUISINE (S)
MICHEL TROIGROS, HYATT REGENCY TOKYO
2 Michelin Stars
The creative use of
flowers makes the cuisine of
Chef Jean-François Rouquette
outstanding. The Chef’s Table,
overlooking the open kitchen of
the Michelin-starred chef, is an
exclusive dining experience
with each dish complemented by
wine or champagne.
Chef Sebastian
Archambault;
a signature
dish created
by the chef.
Chef Jean-François
Rouquette and one
of his creations.
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