LE JARDINIER: Gorgeous, Gratifying, and So Good Review

One Michelin Star

Chef Alain Verzeroli | Plant-Forward

City: New York City | 610 Lexington Ave, New York, NY 10022

MICHELIN WORTHY | REVIEW | NEW YORK CITY

Le Jardinier is Chef Alain Verzeroli’s one Michelin Star restaurant in New York. Verzeroli is the protege of the legendary late chef Joël Robuchon. After 21 years of working underneath Robuchon, Verzeroli finally opened up his own restaurant, and it’s a little more casual than the tasting menus that made Joël Robuchon famous. On occasion, I find myself reminiscing about Robuchon’s crave worthy mash potatoes, which to-date, I still think is hands down some of the best whipped up fluffy creamy delightful yumminess I’ve ever had. Of course, with a ratio of 1lb unsalted butter for every 2lbs of potatoes, I guess that would explain it, but I digress.

At Le Jardinier in NYC, Verzeroli is gearing toward a lighter menu, focused on vegetables and seasonality. With several seafood and fish options, it’s also very pescatarian friendly. All the breads from head baker Tetsuya Yamaguchi are gluten-free. Several of the desserts from executive pastry Chef Salvatore Martone are gluten-free too. The ice creams are also plant based, using cashew and coconut milk.

PHOTOS | LE JARDINIER NEW YORK

ENTRANCE + DINING ROOM

Le Jardinier New York first opened in 2019, and gained one Michelin star only five months after its opening. They successfully kept their one Michelin star rating this year, and after trying eight different dishes on their menu, I am pleased to say the star is well deserved. If I could have used bread to wipe every plate clean, I certainly would have.

Even though Le Jardinier has only one Michelin star, it has the makings of a two Michelin star spot. Verzeroli’s experience under Robuchon is evident in his perfect execution of sauces and emulsions, and beautifully plated pieces of art. The desserts are equally impressive, a clear signal that dessert is NOT an afterthought here. Those whimsical creations by Chef Martone were some of the highlights of the night, and most definitely MICHELIN worthy.

So next time you’re looking for plant-forward and seafood, prepared with precision French techniques like a Le Bernardin, but without the Le Bernardin-like prices, then check out Le Jardinier New York. They also have Le Jardinier Miami and Le Jardinier Houston.

BEEF TARTARE

NASTURTIUMS, CAPERS, POTATO CHIPS, SPICY AIOLI

*This was fantastic. Really good flavor. Not really spicy at all. The potato chips were perfect, only wish there were more!

MAINE SCALLOPS

ROASTED PUMPKIN, LEMONGRASS, BLACK TUILE

*These scallops had a gloriously golden brown crusty exterior with an almost a melt-in-your mouth delicate bite, not chewy at all. Cooked to perfection. The sauce was fantastic, whatever it was… I sopped it all up with the bread. Just couldn’t let it go to waste.

*Sauce poured table side for the Hiramasa appetizer

HIRAMASA

SWEET POTATO & COCONUT, GREEN GRAPES, BLACK SESAME

*The sauce was the star here. It really paired perfectly with the fish in this ceviche-like dish. It is very evident that Chef Verzeroli has a strong command of anything and everything all things sauce, foam and puree.

BURRATA

BLACK MISSION FIGS, HONEYCRISP APPLES, TOASTED PECANS

BREAD

*served warm with Spanish olive oil. All the breads at Le Jardinier NYC are from head baker Tetsuya Yamaguchi, and are also gluten-free.

MONTAUK BASS

BROCCOLINI, LEMON & PINE NUT GREMOLATA

*great dish, perfectly executed and again the sauce on this one was amazing too! Really loved the overall “green” vibe in the presentation. If we taste with our eyes first, I was certainly “tasting” healthy written all over this dish.

RICOTTA AGNOLOTTI

WALNUT MOUSSE, BROWN BUTTER EMULSION

*the walnut mousse was interesting and delicious!

ŌRA KING SALMON

CAULIFLOWER, YUZU VINAIGRETTE, SMOKED ROE

*One of my favorites of the night. Perfectly cooked, just medium rare, so flavorful! Ora King Salmon is considered the Wagyu of the Sea, and this piece did not disappoint. I like to think I was also getting lots of healthy Omegas 3’s here.

GREEN CIRCLE CHICKEN

CHESTNUTS, WILD MUSHROOMS, SAVOY CABBAGE

*I must admit, I didn’t know that Green Circle™ chicken was actually a special program until I researched it for this blog. As a matter of fact, the Green Circle™ chicken at Le Jardinier is available exclusively only at D’Artagnan. The program was inspired by the traditional methods of raising chicken – and developed for discerning chefs at the finest restaurants.

As a result, the chickens are raised free-range without antibiotics or hormones, and fed surplus vegetables just like farmyard birds used to be. It started out with seven of New York’s top chefs, including Jean-Georges Vongerichten, Daniel Boulud, David Burke, Michael Anthony, Thomas Keller, Gabriel Kreuther, and Daniel Humm, who “loved Green Circle Chicken from ideation to execution” as it provided a direct solution to a more flavorful poultry meat due to its varied diet.

If that wasn’t enough, this chicken is also certified by Humane Farm Animal Care. Since the Green Circle™ chickens are air-chilled, they don’t retain water weight and offer only pure chicken flavor. After tasting this chicken, white breast meat albeit, I can certainly vouch for that distinct chicken flavor. Definitely BITE worthy.

VALRHONA GUANAJA DARK CHOCOL ATE CRÉMEUX

SALTY CARAMEL SABAYON

*This was really yummy… I could have had a whole one to myself. Next time, I would definitely order one for myself, so I am not left wanting more.

THE BUTTERFLY

Yuzu Mousse, Raspberry Compote, Pistachio Sablé

*Wow this dish was stunning, more so in person with its bright lime green! Almost too pretty to eat, but we did, and it was really good! Very light, refreshing, not too overpowering with the Yuzu. Despite not being a huge raspberry fan, there was not one thing I didn’t like about this dessert. Everything worked perfectly together, which ended our meal on a very memorable and BITE worthy note.

CHEERS!

Surprisingly, we had an unexpected but delightful complimentary glass of Champagne on the house toward the end of the night. Apparently, Le Jardinier New York had just learned that they retained its one MICHELIN star at the 2023 MICHELIN Guide ceremony in New York City. What better way to celebrate than with a lovely round of sparkling for the whole dining room.

BAR + DINING ROOM

Loved the hues of green at Le Jardinier, totally on point serene like… I would even totally love eating and being le jardinier (aka the gardener) at a place like this anytime! Beautiful lush greens greet you at every turn, even before you set food inside. A totally MICHELIN worthy experience that did not disappoint.

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