Jean Georges

    Jean Georges Vongerichten has honed a style of contemporary French cuisine that showcases aromatic, but not heavy, broths and sauces. Many dishes are assembled table-side. Specialties: Young garlic soup with thyme, which requires the waiter to spoon the creamy liquid into a bowl that has tender sautéed frog legs perched on its rim.

    Photo by Daniel Krieger for the New York Times
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    Photograph by Deborah Jones
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    Photo by Christian Horan
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    Photo by Deborah Jones
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