A Chat with Chef Jean-Georges Vongerichten

It was an honor to meet Chef Jean-Georges Vongerichten, the man responsible for reinventing French cuisine and pairing Asian herbs and spices with Western ingredients. One of the world’s most famous chefs, he currently operates 38 restaurants in a variety of countries and is involved in every aspect of development, from concept to staff selection and menu choices.

We sat at a comfy table in his latest restaurant, Jean-Georges Beverly Hills inside the Waldorf Astoria Beverly Hills Hotel. The restaurant is California chic, elegant but with a casual feel. Cool tones of beige and brown with splashes of green big plants and pillows fill the space, which also includes a large outdoor alfresco dining area and a beautiful bar and lounge. Chef Vongerichten heads up the signature restaurant as well as unique rooftop poolside offerings and the lobby lounge menu and afternoon tea.

When asked why he chose this location for his first venture in the LA dining scene, Chef Vongerichten replied, “I was excited to have a presence in California and when I saw plans for the Waldorf Astoria Beverly Hills I thought it would be the perfect fit for one of my restaurants.”

The restaurant highlights some of the favorite dishes from Chef Vongerichten’s restaurants all over the world. “The exciting part for me is that there is so much fresh produce and food in Los Angeles,” said Vongerichten. “In New York, we get a few months of seasonal vegetables in spring and summer, but here we have great raw shrimp, uni and so much produce all year round. It’s exciting to be able to have such a great variety.”

Vongerichten has never been a traditional “French” chef. After working in Asia for five years, he started incorporating ginger and lemongrass into dishes back in New York. The result was revolutionary and changed American cuisine. Instead of the usual heavy creams and sauces, Vongerichten focuses on many plant based dishes to appeal to Angelino’s lighter often vegetarian palette. “The food trend is definitely more plant based today,” he said. “After all, it takes two years to grow a steak and just two weeks to grow a radish.”

He also notices many younger diners than when he first started his empire over twenty-five years ago. “Now with social media, young people instantly can see food that they want to go out and try,” said Vongerichten.

After sharing some DARS Japanese chocolate that I brought for Chef Vongerichten, he left for the kitchen to prepare a one night only special meal full of dishes trying out for the main new menu. I was lucky enough to be one of the diners that night.

Our meal began with some delicious warm glazed potatoes with tapioca, herbs and golden Ossetra caviar. We wanted more of these. My fave of the night.

Our next dish was a gorgeous Ahi tuna tartare with avocado and crackling rice housed in little lettuce cups. These were bright and full of flavor.

The seafood course was a perfectly roasted lobster that was plated so beautifully we sat and stared at it for a while before tasting. It was paired with romanesco cauliflower and a smoked chili-almond sauce.

The “turf” following our “surf” was delicious grilled Wagyu tenderloin with roasted cabbage, basil and sesame and chili. The beef was tender enough to cut with a fork. We were then given a palette cleanser of apple sorbet.

Dessert included a pear ice cream, a beautiful roasted apple complete with very thin layers of peel and a chocolate bombe.

I would go back for any of these dishes and to finally be able to enjoy a local restaurant that perfectly pairs an elegant comfortable ambiance with exquisite local food.

Jean-Georges Beverly Hills is located inside the Waldorf Astoria Beverly Hills Hotel, for reservations go to www.opentable.com or call 310.860.6566.