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Chef Gabriel Kreuther Debuts All-New Culinary Program At Baccarat Hotel New York

February 18, 2019 Dining No Comments Email Email


Two Michelin-starred Chef Gabriel Kreuther, of Gabriel Kreuther Restaurant in New York City, has introduced his Alsatian-inspired cuisine at Baccarat Hotel New York, stepping into his new role as Culinary Director. Chef Kreuther will oversee all culinary programming for the property, including the Grand Salon’s breakfast, lunch and dinner menus, in-room dining and The Bar. Chef Kreuther will continue to operate and helm the kitchen at his eponymous Bryant Park-adjacent restaurant and Kreuther Handcrafted Chocolate next door.

Hailing from the French region of Alsace, Chef Kreuther’s cooking throughout his illustrious career has been deeply rooted in his Alsatian heritage and classic French culinary technique. His culinary approach is driven by an unwavering commitment to excellence and imbued with thoughtful craftsmanship and luxury—the same defining qualities synonymous with the Baccarat name, both as a hotel and world-class artisans, whose legendary factory is located near Kreuther’s childhood home.

“From his Alsatian roots to his classical French training, Chef Kreuther is an ideal culinary partner whose level of skill and expertise is perfectly aligned with the legendary Baccarat brand,” says Hermann Elger, Chief Operating Officer of Baccarat Hotels and Resorts and Managing Director of Baccarat Hotel New York. “His enduring relevance in New York City continues with this very special collaboration, and we are thrilled to offer our guests an enhanced dining experience throughout the hotel,” he adds.

“Baccarat Hotel takes an elegant and sophisticated approach to hospitality that
has similarly defined my career and my restaurant—prioritizing high quality ingredients, fine craftsmanship and beautiful presentation,”
 says Chef Kreuther.

At Baccarat Hotel, Chef Kreuther’s menu will predominantly feature new dishes created exclusively for the property, along with several Alsatian signatures from Gabriel Kreuther Restaurant, such as his Kougelhopf, Tarte Flambee and house-made Country Sausage. New dish highlights include:

  • Petit Pâté Feuillété “Baccarat”: duck, guinea hen, foie gras, veal, green salad | Chef Kreuther’s elevated take on a staple Alsatian “provincial food,” paying homage to the craftsmen of the Baccarat factory, where artisans would enjoy these savory pastries for their meals. **Limited quantities available daily from 4pm**
  • Handcrafted Quail & Pistachio Ballotine with green cabbage & gruyere salad *Baccarat Regional Specialty
  • Slow-Poached Organic Farm Egg “In A Jar” with Maine lobster, salsify, lobster froth
  • Crispy Shrimp Lollipops with lemongrass ginger sauce
  • Smoked Eel Croquettes with harissa aioli
  • Maine Lobster Cappuccino with smoked salmon grilled cheese sandwich
  • Saffron Alsatian Spaetzle with cider-braised rabbit, wild mushrooms, zuchini
  • Burger a la Façon “Rossini”: black angus patty, liverwurst, grilled red onion, comté cheese, black truffle sauce, optional additions: bacon, foie gras terrine
  • Mixed Berry Vacherin: vanilla ice cream, mixed berry sorbet, vanilla meringue
  • Baba for Two: aged rum, whipped vanilla mascarpone, gold leaf. Classic baba served tableside with guest’s choice of spirit. When Polish king Stanislaw Orlov was exiled to Lorraine, he was introduced to traditional kugelhoupf cake. After he complained it was too dry, it was soaked in wine, resulting in the first baba.

Chef Kreuther’s menus are now available at Baccarat Hotel New York, located at 28 West 53rd Street in New York City. For more information and reservations, visit www.baccarathotels.com or call 212-790-8800.

Gabriel Kruether Head Shot and Food Images (credited to Baccarat Hotel New York)



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