The Citiblog

A Taste of Spring at Le Jardinier
April 9, 2024, 5:18.42 pm ET


Photos: Le Jardinier

Michelin-Starred Le Jardinier New York, as The Bastion Collection’s Michelin-Starred Culinary Director Alain Verzeroli will be curating two special dining experiences in celebration of the spring season. These include a two day dinner series consisting of a five-course menu crafted for spring’s reemergence and a behind-the-scenes Halibut cooking demo led by Chef Verzeroli at Le Jardinier’s private events space, Sereine

A Taste of Spring
When: Thursday, April 11th or Friday, April 12th from 5:30-10:00pm

Description: Join Le Jardinier on Thursday, April 11th or Friday, April 12th in the main dining room for “A Taste of Spring” – a five-course dinner menu crafted for spring’s reemergence. Savor vibrant spring specialties amidst the beauty of Le Jardinier - a modern greenhouse and urban oasis, nestled in the heart of Midtown Manhattan. The five-course dinner menu, priced at $225++ per guest, features a delightful array of spring essentials, like White Asparagus, Maine Scallops, Shaved Radishes and Maine Spring Peas. Experience the essence of spring at Michelin-Starred Le Jardinier with Chef Alain for dinner on Thursday, April 11th or Friday, April 12th from 5:30-10:00 PM.

Reservations: Reserve your table via Resy

A Taste of Spring at Sereine
When: Saturday, April 13th at 7:00pm

Description: On Saturday, April 13th, Chef Alain will host an epicurean experience at Sereine, an open kitchen and elegant private dining space above Le Jardinier. The evening will begin with a welcome glass of bubbles and gourmet canapes, before stepping into Chef Alain’s kitchen for a behind-the-scenes demo. Guests will learn tips and tricks from a Michelin-Starred Culinary Director as Chef Alain guides guests through his preparation of a Halibut dish - complete with spring’s freshest ingredients: Green Peas, Spring Radishes and Carrot Reduction. Following the demo, guests will gather at an elegant communal table for a 4-course “Taste of Spring” dinner menu that features White and Green Asparagus and Long Island Crescent Duck. And as the second course, taste the delightfully light Steamed Halibut from Chef Alain’s demo. The finale: Executive Pastry Chef Salvatore Martone created a Cream Cheese

Reservations: Reserve your table on Resy