Focaccia / Stracciatella / Pear 10
focaccia / ricotta / celery 9
leaves / tempura 8
toast / sea urchin / citrus 18
local seafood platter 36
fluke / radish / sudaChi 19
herbs / goat cheese / ravioli 16
squash / eel / sorrel 20
egg / leek / avocado 14
choux / choux / choux 15
caesar / salad / crispy 14
Shrimps / Beets / Lemongrass 18
rigatoni / mushroom / apricot 30
gnocchi / veggies / leaves 28
my grandpa’s veggies couscous 29
halibut / citrus / olive 41
my grandma’s veal blanquette 38
pork ribs / honey / pomme anna 37
sea bass / mushroom / tomatillo 39
WAGYU beef / teriyaki / cilantro 55
Chicken / Sweet potatoes / Chili 32
corn / corn / corn 12
onion pie 12
seasonAL salad 10
Celery roots / gratin / Black Truffle 13
Grapefruit souffle / pomegranate / fennel 17
Chocolate / caramel / sea salt 15
Vacherin / apple / walnut 13
Exotic sphere / black sesame 16
Lemon / lemon / lemon 14
Peanut butter tart 15
15 years after the opening of his first restaurant in Paris, l’Acajou, chef Jean Imbert opens his first restaurant in New York.
Located at the heart of the Meatpacking district (Manhattan), along the High Line, between the famous Chelsea Market and the Whitney Museum of American Art. The restaurant is in a former grocery store of a red brick building built in 1887.
The restaurant will be open every days.
The menu will carry seasonal and local products, directly sourced from the producers. Jean Imbert has surrounded himself with a team whom he works with since last summer, specially dedicated to finding organic products.
A unique work of art created on wood by artist JR and representing Ellis Island will be exposed in the restaurant.
Considered one of the 50 most influential French people in the world in this year’s Vanity Fair ranking,chef Jean Imbert is opening his first restaurant in the United States.
A graduate from the Paul Bocuse school,and emblematic winner of the French edition of Top Chef, television show in 2012.
Jean Imbert is today at the head of l’Acajou (his first restaurant opened at 22), Blanche, Swan in Miami and Les Bols de Jean (3 restaurants).
A committed chef advocate for healthy cooking,he has already written two books (one of which the preface was written by Jamie Oliver) and cooked dinner for artists and international events (Pharell Williams, Beyoncé, Jay-Z, Robert De Niro, Lollapalooza, Dior, Saint Laurent, Kering, Adidas...)
He is also one of the most followed French chefs on social media.