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Meet the Chef: Olivier Reginensi

Meet the Chef: Olivier Reginensi


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Have you always wanted to ask a professional chef what they love to eat when they’re at home? Or perhaps what they think the next big trend in food and dining will be? In this exclusive series of chef interviews, the reporters at JustLuxe bring you these answers and more — direct from the culinary masters. Some of the most famous names in the American dining scene, including legendary Michelin-starred chefs, have shared personal stories of their journey to the top and insights about the inner-workings of the culinary industry. This edition of the series profiles Olivier Reginensi, executive chef at Le Cirque in New York City.

JustLuxe: At what point in your life did you decide to become a chef? What influenced you to do so?
Reginensi: My family had a big influence on me to become a chef. I got my first experience in a kitchen working in my uncle’s brasserie as a young kid.

JustLuxe: If you could give a word of advice to aspiring chefs, what would you say?
Reginensi: To be humble, to be open-minded, and do not be afraid of working long hours.

JustLuxe: Where do you draw inspiration from for the design of your dishes and plating?
Reginensi: Many years of work with various talented chefs have inspired me and taught me to be the chef I am today.

JustLuxe: What do you predict as the next big trend in cooking and/or the restaurant industry?
Reginensi: I think the industry right now is going back to a classical approach. People tend to know more about products and produce, which is a very good thing.

JustLuxe: Which season do you look forward to the most for its ingredients?
Reginensi: I prefer spring because asparagus, fava beans, morels, and peas are in season, which are some of my favorites.

JustLuxe: What places or cities in the world have influenced your cooking the most?
Reginensi: Definitely France, which is where I spent more than 10 years cooking and working. When I lived in Marseille, we drew influences from the entire Mediterranean area to craft our cuisine.

JustLuxe: In your opinion, what innovation has recently influenced the restaurant industry in a significant way?
Reginensi: The material we are using now is more precise, more reliable, and gives patrons a better product.

JustLuxe: What would you say is the current climate of business in the restaurant industry?
Reginensi: The restaurant business is in a much better place than it was a few years ago when the economy took a big hit. It caused people to eat out much less.

JustLuxe: What is your favorite dish to prepare at home as opposed to the plate you enjoy preparing in the kitchen?
Reginensi: At home I made homemade pizza; I enjoy making it with my kids.

JustLuxe: Besides gastronomy, what other passions do you have?
Reginensi: I enjoy il bel far niente (which translates to "the beauty of doing nothing"), and I enjoy being with my family. I love watching soccer and I love traveling.

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A look back at the success of Good France 2019 : Provence x NYC !

This past March, the French Ministry for Europe and Foreign Affairs and the Consulate General of France in New York brought Provence to New York City for an unprecedented four-day food and wine festival.

On March 20th, our Consul General Anne-Claire Legendre kicked off the festival with a Banquet provençal at the Consulate, courtesy of Marseille Chef Georgiana Viou and the Consulate’s Chef Sébastien Baud.

The Banquet highlighted the warmth and togetherness of provençal cuisine, with aioli, tapenade, boeuf en daube, panisse.





French Airline La Compagnie awarded a business-class round trip New York-Nice to our lucky winner in the cooking competition.

On March 21st, the Consulate partnered with the International Culinary Center for an entire day of cooking workshops and classes from the best French Chefs in New York.

Loews Regency Chef Serge Devesa shared his recipe for an outstanding Bouillabaisse.






ICC Chef Malivert demonstrated his skills by preparing Panisse with aioli sauces and tapenade.



Kayser Chef Olivier Reginensi got to work on Pistou soup and Saint Victor’s navettes.



Chef Florian Hugo captivated the audience with his Chichi-Fregi and famed ratatouille.




Last but not least, all the Chefs were joined by Chef Jean-Louis Dumonet, Chef Jean-Louis Gerin and Chef Sébastien Baud in the ICC kitchen to cook for a late-evening cocktail reception.

On March 22nd, Master Sommelier Pascaline Lepeltier from Racines NY shared some of her world-class knowledge on wine and unlimited passion for natural products with a band of lucky few, at a Wine Dinner pairing at Racines NY.


On the same day, the Consulate hosted a visionary food-and-music-pairing dinner benefiting Food Dreams Foundation, by Chef Dan Bessoudo from Ventabren, violinist Marielle de Rocca-Serra and DJ Benjamin. Musical and electronic music alternated to compliment the six courses.




On March 23rd, Pascaline Lepeltier took New Yorkers out for a Provence wine tour : first stop at La Compagnie des Vins Surnaturels for an Wine Boot Camp, and second stop later in the evening at Aldo Sohm Wine Bar for an after-dark wine tasting.


Meanwhile, three-starred Chefs Eric Ripert and Gérald Passédat team up for the very first time to share their common passion and expertise on fish and seafood, with a 7-course dinner at Le Bernardin benefiting City Harvest.



Throughout the week, restaurants from all over joined us in celebrating Provence by serving a made-for-measure menu.

French gastronomy and Good France will be back in full force next year. So stay tuned for Good France 2020!


A look back at the success of Good France 2019 : Provence x NYC !

This past March, the French Ministry for Europe and Foreign Affairs and the Consulate General of France in New York brought Provence to New York City for an unprecedented four-day food and wine festival.

On March 20th, our Consul General Anne-Claire Legendre kicked off the festival with a Banquet provençal at the Consulate, courtesy of Marseille Chef Georgiana Viou and the Consulate’s Chef Sébastien Baud.

The Banquet highlighted the warmth and togetherness of provençal cuisine, with aioli, tapenade, boeuf en daube, panisse.





French Airline La Compagnie awarded a business-class round trip New York-Nice to our lucky winner in the cooking competition.

On March 21st, the Consulate partnered with the International Culinary Center for an entire day of cooking workshops and classes from the best French Chefs in New York.

Loews Regency Chef Serge Devesa shared his recipe for an outstanding Bouillabaisse.






ICC Chef Malivert demonstrated his skills by preparing Panisse with aioli sauces and tapenade.



Kayser Chef Olivier Reginensi got to work on Pistou soup and Saint Victor’s navettes.



Chef Florian Hugo captivated the audience with his Chichi-Fregi and famed ratatouille.




Last but not least, all the Chefs were joined by Chef Jean-Louis Dumonet, Chef Jean-Louis Gerin and Chef Sébastien Baud in the ICC kitchen to cook for a late-evening cocktail reception.

On March 22nd, Master Sommelier Pascaline Lepeltier from Racines NY shared some of her world-class knowledge on wine and unlimited passion for natural products with a band of lucky few, at a Wine Dinner pairing at Racines NY.


On the same day, the Consulate hosted a visionary food-and-music-pairing dinner benefiting Food Dreams Foundation, by Chef Dan Bessoudo from Ventabren, violinist Marielle de Rocca-Serra and DJ Benjamin. Musical and electronic music alternated to compliment the six courses.




On March 23rd, Pascaline Lepeltier took New Yorkers out for a Provence wine tour : first stop at La Compagnie des Vins Surnaturels for an Wine Boot Camp, and second stop later in the evening at Aldo Sohm Wine Bar for an after-dark wine tasting.


Meanwhile, three-starred Chefs Eric Ripert and Gérald Passédat team up for the very first time to share their common passion and expertise on fish and seafood, with a 7-course dinner at Le Bernardin benefiting City Harvest.



Throughout the week, restaurants from all over joined us in celebrating Provence by serving a made-for-measure menu.

French gastronomy and Good France will be back in full force next year. So stay tuned for Good France 2020!


A look back at the success of Good France 2019 : Provence x NYC !

This past March, the French Ministry for Europe and Foreign Affairs and the Consulate General of France in New York brought Provence to New York City for an unprecedented four-day food and wine festival.

On March 20th, our Consul General Anne-Claire Legendre kicked off the festival with a Banquet provençal at the Consulate, courtesy of Marseille Chef Georgiana Viou and the Consulate’s Chef Sébastien Baud.

The Banquet highlighted the warmth and togetherness of provençal cuisine, with aioli, tapenade, boeuf en daube, panisse.





French Airline La Compagnie awarded a business-class round trip New York-Nice to our lucky winner in the cooking competition.

On March 21st, the Consulate partnered with the International Culinary Center for an entire day of cooking workshops and classes from the best French Chefs in New York.

Loews Regency Chef Serge Devesa shared his recipe for an outstanding Bouillabaisse.






ICC Chef Malivert demonstrated his skills by preparing Panisse with aioli sauces and tapenade.



Kayser Chef Olivier Reginensi got to work on Pistou soup and Saint Victor’s navettes.



Chef Florian Hugo captivated the audience with his Chichi-Fregi and famed ratatouille.




Last but not least, all the Chefs were joined by Chef Jean-Louis Dumonet, Chef Jean-Louis Gerin and Chef Sébastien Baud in the ICC kitchen to cook for a late-evening cocktail reception.

On March 22nd, Master Sommelier Pascaline Lepeltier from Racines NY shared some of her world-class knowledge on wine and unlimited passion for natural products with a band of lucky few, at a Wine Dinner pairing at Racines NY.


On the same day, the Consulate hosted a visionary food-and-music-pairing dinner benefiting Food Dreams Foundation, by Chef Dan Bessoudo from Ventabren, violinist Marielle de Rocca-Serra and DJ Benjamin. Musical and electronic music alternated to compliment the six courses.




On March 23rd, Pascaline Lepeltier took New Yorkers out for a Provence wine tour : first stop at La Compagnie des Vins Surnaturels for an Wine Boot Camp, and second stop later in the evening at Aldo Sohm Wine Bar for an after-dark wine tasting.


Meanwhile, three-starred Chefs Eric Ripert and Gérald Passédat team up for the very first time to share their common passion and expertise on fish and seafood, with a 7-course dinner at Le Bernardin benefiting City Harvest.



Throughout the week, restaurants from all over joined us in celebrating Provence by serving a made-for-measure menu.

French gastronomy and Good France will be back in full force next year. So stay tuned for Good France 2020!


A look back at the success of Good France 2019 : Provence x NYC !

This past March, the French Ministry for Europe and Foreign Affairs and the Consulate General of France in New York brought Provence to New York City for an unprecedented four-day food and wine festival.

On March 20th, our Consul General Anne-Claire Legendre kicked off the festival with a Banquet provençal at the Consulate, courtesy of Marseille Chef Georgiana Viou and the Consulate’s Chef Sébastien Baud.

The Banquet highlighted the warmth and togetherness of provençal cuisine, with aioli, tapenade, boeuf en daube, panisse.





French Airline La Compagnie awarded a business-class round trip New York-Nice to our lucky winner in the cooking competition.

On March 21st, the Consulate partnered with the International Culinary Center for an entire day of cooking workshops and classes from the best French Chefs in New York.

Loews Regency Chef Serge Devesa shared his recipe for an outstanding Bouillabaisse.






ICC Chef Malivert demonstrated his skills by preparing Panisse with aioli sauces and tapenade.



Kayser Chef Olivier Reginensi got to work on Pistou soup and Saint Victor’s navettes.



Chef Florian Hugo captivated the audience with his Chichi-Fregi and famed ratatouille.




Last but not least, all the Chefs were joined by Chef Jean-Louis Dumonet, Chef Jean-Louis Gerin and Chef Sébastien Baud in the ICC kitchen to cook for a late-evening cocktail reception.

On March 22nd, Master Sommelier Pascaline Lepeltier from Racines NY shared some of her world-class knowledge on wine and unlimited passion for natural products with a band of lucky few, at a Wine Dinner pairing at Racines NY.


On the same day, the Consulate hosted a visionary food-and-music-pairing dinner benefiting Food Dreams Foundation, by Chef Dan Bessoudo from Ventabren, violinist Marielle de Rocca-Serra and DJ Benjamin. Musical and electronic music alternated to compliment the six courses.




On March 23rd, Pascaline Lepeltier took New Yorkers out for a Provence wine tour : first stop at La Compagnie des Vins Surnaturels for an Wine Boot Camp, and second stop later in the evening at Aldo Sohm Wine Bar for an after-dark wine tasting.


Meanwhile, three-starred Chefs Eric Ripert and Gérald Passédat team up for the very first time to share their common passion and expertise on fish and seafood, with a 7-course dinner at Le Bernardin benefiting City Harvest.



Throughout the week, restaurants from all over joined us in celebrating Provence by serving a made-for-measure menu.

French gastronomy and Good France will be back in full force next year. So stay tuned for Good France 2020!


A look back at the success of Good France 2019 : Provence x NYC !

This past March, the French Ministry for Europe and Foreign Affairs and the Consulate General of France in New York brought Provence to New York City for an unprecedented four-day food and wine festival.

On March 20th, our Consul General Anne-Claire Legendre kicked off the festival with a Banquet provençal at the Consulate, courtesy of Marseille Chef Georgiana Viou and the Consulate’s Chef Sébastien Baud.

The Banquet highlighted the warmth and togetherness of provençal cuisine, with aioli, tapenade, boeuf en daube, panisse.





French Airline La Compagnie awarded a business-class round trip New York-Nice to our lucky winner in the cooking competition.

On March 21st, the Consulate partnered with the International Culinary Center for an entire day of cooking workshops and classes from the best French Chefs in New York.

Loews Regency Chef Serge Devesa shared his recipe for an outstanding Bouillabaisse.






ICC Chef Malivert demonstrated his skills by preparing Panisse with aioli sauces and tapenade.



Kayser Chef Olivier Reginensi got to work on Pistou soup and Saint Victor’s navettes.



Chef Florian Hugo captivated the audience with his Chichi-Fregi and famed ratatouille.




Last but not least, all the Chefs were joined by Chef Jean-Louis Dumonet, Chef Jean-Louis Gerin and Chef Sébastien Baud in the ICC kitchen to cook for a late-evening cocktail reception.

On March 22nd, Master Sommelier Pascaline Lepeltier from Racines NY shared some of her world-class knowledge on wine and unlimited passion for natural products with a band of lucky few, at a Wine Dinner pairing at Racines NY.


On the same day, the Consulate hosted a visionary food-and-music-pairing dinner benefiting Food Dreams Foundation, by Chef Dan Bessoudo from Ventabren, violinist Marielle de Rocca-Serra and DJ Benjamin. Musical and electronic music alternated to compliment the six courses.




On March 23rd, Pascaline Lepeltier took New Yorkers out for a Provence wine tour : first stop at La Compagnie des Vins Surnaturels for an Wine Boot Camp, and second stop later in the evening at Aldo Sohm Wine Bar for an after-dark wine tasting.


Meanwhile, three-starred Chefs Eric Ripert and Gérald Passédat team up for the very first time to share their common passion and expertise on fish and seafood, with a 7-course dinner at Le Bernardin benefiting City Harvest.



Throughout the week, restaurants from all over joined us in celebrating Provence by serving a made-for-measure menu.

French gastronomy and Good France will be back in full force next year. So stay tuned for Good France 2020!


A look back at the success of Good France 2019 : Provence x NYC !

This past March, the French Ministry for Europe and Foreign Affairs and the Consulate General of France in New York brought Provence to New York City for an unprecedented four-day food and wine festival.

On March 20th, our Consul General Anne-Claire Legendre kicked off the festival with a Banquet provençal at the Consulate, courtesy of Marseille Chef Georgiana Viou and the Consulate’s Chef Sébastien Baud.

The Banquet highlighted the warmth and togetherness of provençal cuisine, with aioli, tapenade, boeuf en daube, panisse.





French Airline La Compagnie awarded a business-class round trip New York-Nice to our lucky winner in the cooking competition.

On March 21st, the Consulate partnered with the International Culinary Center for an entire day of cooking workshops and classes from the best French Chefs in New York.

Loews Regency Chef Serge Devesa shared his recipe for an outstanding Bouillabaisse.






ICC Chef Malivert demonstrated his skills by preparing Panisse with aioli sauces and tapenade.



Kayser Chef Olivier Reginensi got to work on Pistou soup and Saint Victor’s navettes.



Chef Florian Hugo captivated the audience with his Chichi-Fregi and famed ratatouille.




Last but not least, all the Chefs were joined by Chef Jean-Louis Dumonet, Chef Jean-Louis Gerin and Chef Sébastien Baud in the ICC kitchen to cook for a late-evening cocktail reception.

On March 22nd, Master Sommelier Pascaline Lepeltier from Racines NY shared some of her world-class knowledge on wine and unlimited passion for natural products with a band of lucky few, at a Wine Dinner pairing at Racines NY.


On the same day, the Consulate hosted a visionary food-and-music-pairing dinner benefiting Food Dreams Foundation, by Chef Dan Bessoudo from Ventabren, violinist Marielle de Rocca-Serra and DJ Benjamin. Musical and electronic music alternated to compliment the six courses.




On March 23rd, Pascaline Lepeltier took New Yorkers out for a Provence wine tour : first stop at La Compagnie des Vins Surnaturels for an Wine Boot Camp, and second stop later in the evening at Aldo Sohm Wine Bar for an after-dark wine tasting.


Meanwhile, three-starred Chefs Eric Ripert and Gérald Passédat team up for the very first time to share their common passion and expertise on fish and seafood, with a 7-course dinner at Le Bernardin benefiting City Harvest.



Throughout the week, restaurants from all over joined us in celebrating Provence by serving a made-for-measure menu.

French gastronomy and Good France will be back in full force next year. So stay tuned for Good France 2020!


A look back at the success of Good France 2019 : Provence x NYC !

This past March, the French Ministry for Europe and Foreign Affairs and the Consulate General of France in New York brought Provence to New York City for an unprecedented four-day food and wine festival.

On March 20th, our Consul General Anne-Claire Legendre kicked off the festival with a Banquet provençal at the Consulate, courtesy of Marseille Chef Georgiana Viou and the Consulate’s Chef Sébastien Baud.

The Banquet highlighted the warmth and togetherness of provençal cuisine, with aioli, tapenade, boeuf en daube, panisse.





French Airline La Compagnie awarded a business-class round trip New York-Nice to our lucky winner in the cooking competition.

On March 21st, the Consulate partnered with the International Culinary Center for an entire day of cooking workshops and classes from the best French Chefs in New York.

Loews Regency Chef Serge Devesa shared his recipe for an outstanding Bouillabaisse.






ICC Chef Malivert demonstrated his skills by preparing Panisse with aioli sauces and tapenade.



Kayser Chef Olivier Reginensi got to work on Pistou soup and Saint Victor’s navettes.



Chef Florian Hugo captivated the audience with his Chichi-Fregi and famed ratatouille.




Last but not least, all the Chefs were joined by Chef Jean-Louis Dumonet, Chef Jean-Louis Gerin and Chef Sébastien Baud in the ICC kitchen to cook for a late-evening cocktail reception.

On March 22nd, Master Sommelier Pascaline Lepeltier from Racines NY shared some of her world-class knowledge on wine and unlimited passion for natural products with a band of lucky few, at a Wine Dinner pairing at Racines NY.


On the same day, the Consulate hosted a visionary food-and-music-pairing dinner benefiting Food Dreams Foundation, by Chef Dan Bessoudo from Ventabren, violinist Marielle de Rocca-Serra and DJ Benjamin. Musical and electronic music alternated to compliment the six courses.




On March 23rd, Pascaline Lepeltier took New Yorkers out for a Provence wine tour : first stop at La Compagnie des Vins Surnaturels for an Wine Boot Camp, and second stop later in the evening at Aldo Sohm Wine Bar for an after-dark wine tasting.


Meanwhile, three-starred Chefs Eric Ripert and Gérald Passédat team up for the very first time to share their common passion and expertise on fish and seafood, with a 7-course dinner at Le Bernardin benefiting City Harvest.



Throughout the week, restaurants from all over joined us in celebrating Provence by serving a made-for-measure menu.

French gastronomy and Good France will be back in full force next year. So stay tuned for Good France 2020!


A look back at the success of Good France 2019 : Provence x NYC !

This past March, the French Ministry for Europe and Foreign Affairs and the Consulate General of France in New York brought Provence to New York City for an unprecedented four-day food and wine festival.

On March 20th, our Consul General Anne-Claire Legendre kicked off the festival with a Banquet provençal at the Consulate, courtesy of Marseille Chef Georgiana Viou and the Consulate’s Chef Sébastien Baud.

The Banquet highlighted the warmth and togetherness of provençal cuisine, with aioli, tapenade, boeuf en daube, panisse.





French Airline La Compagnie awarded a business-class round trip New York-Nice to our lucky winner in the cooking competition.

On March 21st, the Consulate partnered with the International Culinary Center for an entire day of cooking workshops and classes from the best French Chefs in New York.

Loews Regency Chef Serge Devesa shared his recipe for an outstanding Bouillabaisse.






ICC Chef Malivert demonstrated his skills by preparing Panisse with aioli sauces and tapenade.



Kayser Chef Olivier Reginensi got to work on Pistou soup and Saint Victor’s navettes.



Chef Florian Hugo captivated the audience with his Chichi-Fregi and famed ratatouille.




Last but not least, all the Chefs were joined by Chef Jean-Louis Dumonet, Chef Jean-Louis Gerin and Chef Sébastien Baud in the ICC kitchen to cook for a late-evening cocktail reception.

On March 22nd, Master Sommelier Pascaline Lepeltier from Racines NY shared some of her world-class knowledge on wine and unlimited passion for natural products with a band of lucky few, at a Wine Dinner pairing at Racines NY.


On the same day, the Consulate hosted a visionary food-and-music-pairing dinner benefiting Food Dreams Foundation, by Chef Dan Bessoudo from Ventabren, violinist Marielle de Rocca-Serra and DJ Benjamin. Musical and electronic music alternated to compliment the six courses.




On March 23rd, Pascaline Lepeltier took New Yorkers out for a Provence wine tour : first stop at La Compagnie des Vins Surnaturels for an Wine Boot Camp, and second stop later in the evening at Aldo Sohm Wine Bar for an after-dark wine tasting.


Meanwhile, three-starred Chefs Eric Ripert and Gérald Passédat team up for the very first time to share their common passion and expertise on fish and seafood, with a 7-course dinner at Le Bernardin benefiting City Harvest.



Throughout the week, restaurants from all over joined us in celebrating Provence by serving a made-for-measure menu.

French gastronomy and Good France will be back in full force next year. So stay tuned for Good France 2020!


A look back at the success of Good France 2019 : Provence x NYC !

This past March, the French Ministry for Europe and Foreign Affairs and the Consulate General of France in New York brought Provence to New York City for an unprecedented four-day food and wine festival.

On March 20th, our Consul General Anne-Claire Legendre kicked off the festival with a Banquet provençal at the Consulate, courtesy of Marseille Chef Georgiana Viou and the Consulate’s Chef Sébastien Baud.

The Banquet highlighted the warmth and togetherness of provençal cuisine, with aioli, tapenade, boeuf en daube, panisse.





French Airline La Compagnie awarded a business-class round trip New York-Nice to our lucky winner in the cooking competition.

On March 21st, the Consulate partnered with the International Culinary Center for an entire day of cooking workshops and classes from the best French Chefs in New York.

Loews Regency Chef Serge Devesa shared his recipe for an outstanding Bouillabaisse.






ICC Chef Malivert demonstrated his skills by preparing Panisse with aioli sauces and tapenade.



Kayser Chef Olivier Reginensi got to work on Pistou soup and Saint Victor’s navettes.



Chef Florian Hugo captivated the audience with his Chichi-Fregi and famed ratatouille.




Last but not least, all the Chefs were joined by Chef Jean-Louis Dumonet, Chef Jean-Louis Gerin and Chef Sébastien Baud in the ICC kitchen to cook for a late-evening cocktail reception.

On March 22nd, Master Sommelier Pascaline Lepeltier from Racines NY shared some of her world-class knowledge on wine and unlimited passion for natural products with a band of lucky few, at a Wine Dinner pairing at Racines NY.


On the same day, the Consulate hosted a visionary food-and-music-pairing dinner benefiting Food Dreams Foundation, by Chef Dan Bessoudo from Ventabren, violinist Marielle de Rocca-Serra and DJ Benjamin. Musical and electronic music alternated to compliment the six courses.




On March 23rd, Pascaline Lepeltier took New Yorkers out for a Provence wine tour : first stop at La Compagnie des Vins Surnaturels for an Wine Boot Camp, and second stop later in the evening at Aldo Sohm Wine Bar for an after-dark wine tasting.


Meanwhile, three-starred Chefs Eric Ripert and Gérald Passédat team up for the very first time to share their common passion and expertise on fish and seafood, with a 7-course dinner at Le Bernardin benefiting City Harvest.



Throughout the week, restaurants from all over joined us in celebrating Provence by serving a made-for-measure menu.

French gastronomy and Good France will be back in full force next year. So stay tuned for Good France 2020!


A look back at the success of Good France 2019 : Provence x NYC !

This past March, the French Ministry for Europe and Foreign Affairs and the Consulate General of France in New York brought Provence to New York City for an unprecedented four-day food and wine festival.

On March 20th, our Consul General Anne-Claire Legendre kicked off the festival with a Banquet provençal at the Consulate, courtesy of Marseille Chef Georgiana Viou and the Consulate’s Chef Sébastien Baud.

The Banquet highlighted the warmth and togetherness of provençal cuisine, with aioli, tapenade, boeuf en daube, panisse.





French Airline La Compagnie awarded a business-class round trip New York-Nice to our lucky winner in the cooking competition.

On March 21st, the Consulate partnered with the International Culinary Center for an entire day of cooking workshops and classes from the best French Chefs in New York.

Loews Regency Chef Serge Devesa shared his recipe for an outstanding Bouillabaisse.






ICC Chef Malivert demonstrated his skills by preparing Panisse with aioli sauces and tapenade.



Kayser Chef Olivier Reginensi got to work on Pistou soup and Saint Victor’s navettes.



Chef Florian Hugo captivated the audience with his Chichi-Fregi and famed ratatouille.




Last but not least, all the Chefs were joined by Chef Jean-Louis Dumonet, Chef Jean-Louis Gerin and Chef Sébastien Baud in the ICC kitchen to cook for a late-evening cocktail reception.

On March 22nd, Master Sommelier Pascaline Lepeltier from Racines NY shared some of her world-class knowledge on wine and unlimited passion for natural products with a band of lucky few, at a Wine Dinner pairing at Racines NY.


On the same day, the Consulate hosted a visionary food-and-music-pairing dinner benefiting Food Dreams Foundation, by Chef Dan Bessoudo from Ventabren, violinist Marielle de Rocca-Serra and DJ Benjamin. Musical and electronic music alternated to compliment the six courses.




On March 23rd, Pascaline Lepeltier took New Yorkers out for a Provence wine tour : first stop at La Compagnie des Vins Surnaturels for an Wine Boot Camp, and second stop later in the evening at Aldo Sohm Wine Bar for an after-dark wine tasting.


Meanwhile, three-starred Chefs Eric Ripert and Gérald Passédat team up for the very first time to share their common passion and expertise on fish and seafood, with a 7-course dinner at Le Bernardin benefiting City Harvest.



Throughout the week, restaurants from all over joined us in celebrating Provence by serving a made-for-measure menu.

French gastronomy and Good France will be back in full force next year. So stay tuned for Good France 2020!


Watch the video: MasterClasse au Chambard avec Olivier Nasti (May 2022).