Description
Joël “Chef of the Century” Robuchon’s first NYC restaurant found a fittingly plush stage in the Four Seasons Hotel. The top spots are at the bar, within view of chef de cuisine Yosuke Suga’s pristine open kitchen. Each artful dish focuses on a few luxe ingredients: The langoustine spring roll, for instance, is packed with sweet seafood and a fried basil leaf, and the best dessert, a striking sugar sphere holding a custard yolk, makes Robuchon’s nickname seem understated.