Login With

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.

POST A COMMENT

Login With

Photo by Roberto Bonardi
Photo by Chris Tubbs/© 2012 Gordon Ramsay Holdings Ltd.
Photo by Francois Durand
Photo by Amit Geron
Photo by Roger Davies