In a vibrant return to his roots, celebrated chef Gregory Gourdet has introduced Printemps, an innovative culinary venture set in the heart of New York's Financial District. With five distinct dining outlets under one roof, Gourdet blends traditional French techniques with flavors from former colonies, creating a unique gastronomic experience. His flagship fine-dining establishment, Maison Passerelle, showcases humble yet sophisticated dishes like sos pwa, a Haitian bean purée served with vintage silverware. Drawing inspiration from his upbringing in Queens and his journey through prestigious kitchens worldwide, Gourdet brings a personal touch to every plate.
A Culinary Journey Through Cultures
On a rainy February afternoon, steam escaped into the air as the glass doors of Brass Riz & Grill Express opened in Brooklyn. Inside, Gourdet awaited visitors, dressed all in black near a buffet laden with hearty meals. Born in Queens, Gourdet grew up surrounded by Caribbean culture before venturing into elite culinary schools and achieving international acclaim. This year marks his triumphant return to New York City with Printemps, where he oversees cooking across multiple venues including Café Jalu, Salon Vert, and Maison Passerelle. Each outlet reflects Gourdet's diverse background—ranging from his Haitian heritage to his education at Prep for Prep and St. Andrew’s School. At Maison Passerelle, diners savor refined interpretations of global cuisines influenced by regions such as North Africa, Vietnam, Louisiana, and Haiti. Key dishes include a seafood tower featuring pikliz mignonette, Creole cocktail sauce, and plantain bread paired with epis-infused spreads.
The restaurant setting mirrors its culinary offerings, designed collaboratively by Laura Gonzalez and Gourdet himself. Water lily tiles adorn the open kitchen while murals depict serene Haitian sunsets, enhancing the immersive dining atmosphere. Pastry chef Rachel Green complements these efforts with desserts like hibiscus-guava sorbet and coconut chiboust, ensuring a harmonious conclusion to each meal.
From a journalist's perspective, Gourdet's work exemplifies how cultural fusion can elevate fine dining without losing authenticity. By merging historical influences with contemporary flair, he challenges conventional notions of haute cuisine and sets a new standard for excellence in New York's competitive food scene.