‘Robu’ redux raves
Five-star protégés define post-Robuchon era
Legendary French chef Joël Robuchon died in August, but his culinary empire is still pressing ahead with an aggressive expansion in New York.
Robuchon left behind a global network of eateries spanning 29 restaurants in 11 countries that bear his name. With 31 Michelin stars — more than any other chef in history — Robuchon was known for bringing stuffy French fare into the modern era.
That meant open kitchens that looked like performance stages, and a more interactive approach to seating, in which diners gathered at long bars instead of smaller, more isolating tables.
Now, chef Alain Verzeroli, who worked with Robuchon for 21 years, is gearing up to open two new restaurants at 100 E. 53rd St.
The Norman Foster-designed luxury tower was developed by Aby Rosen, with high-profile condo owners that include George and Amal Clooney.
The Post, which was the first to report plans for the restaurants in April, has now learned fresh details on the upcoming venues.
Verzeroli, who worked for Robuchon in Tokyo for 18 years, where he oversaw a restaurant that garnered three Michelin stars for 10 consecutive years, plans on opening a French-Japanese restaurant in March that will seat 75 people.
“It will be very elegant and refined, but not formal — and nothing like Asian fusion,” Verzeroli says with good-natured Parisian disdain.
“It’s a new concept, and I’m excited to launch it here in New York, where people are very open to trying new things,” he said.
A second restaurant in a downstairs space will have a vegetarian-focused menu. That venue, filled with healthy eating choices, will also seat an additional 75 people and open in March.
Both restaurants, whose names are still to be determined, will be designed by French architect Joseph Dirand, and will be staffed by folks in non-traditional designer uniforms.
Verzeroli also plans a Robuchon eatery for Miami next year.
Meanwhile, at L’Atelier de Joël Robuchon, which opened last year at 85 Tenth Ave. in the Meatpacking District, executive chef Christophe Bellanca — who had been with Robuchon for eight years — has launched a nine-course tasting menu to honor Robuchon.
The $230 menu features classic Robuchon dishes, like caramelized quail stuffed with foie gras and a side of famed “potato purée,” merged with new dishes, like pumpkin Parisian gnocchi, white truffle shaving and mimolette tuile.
Desserts come from pastry chef Salvatore Martone, a 13-year Robuchon veteran.