Baccarat’s recent and dynamic head chef Ashfer Biju.
When the Baccarat Hotel New York opened in 2015, it was the talk of the town. The magnificent property brought the legendary French crystal maker’s aesthetic to life. Cascading crystals, museum-quality art and pristine red roses are all over the place.
The heart of the motion, nonetheless, are the lounges within the lobby and the vigorous bar, where the stylish crowd comes together to eat and drink.
Regarding the latter, the Baccarat Hotel has at all times had a status for its creative cocktails, loads of champagne by the glass and rare wines and spirits.
Food is now the main focus due to Executive Chef and Food and Beverage Director Ashfer Biju, who has helped this crystal palace shine much more since joining the hotel last yr.
I recently spoke to Biju about how he takes the cuisine at this glamorous hotel to recent levels, drawing crowds for each the food and the scene.
Baccarat’s recent Cristal Garden
What was your culinary vision for the hotel once you joined a yr ago?
One of the explanations guests stick with us is to experience the identical impeccable service that matches Baccarat’s perfection in producing crystal. I desired to be sure that this level of excellence prolonged to the hotel’s food and beverage operations. It was also vital to me to use a heightened sustainability aspect to high-quality dining through food sourcing, zero waste programs and seasonality of ingredients. Additionally, I noticed that the hotel attracts a world clientele and I desired to bring a more global culinary flair to all of our menus, without losing our French ethos and heritage.
Please tell us more concerning the recent Cristal Garden Summer pop-up.
Outdoor spaces are highly wanted in New York City, especially in the summertime, and we’re lucky to have a comfortable patio adjoining to the bar. We’re often known as a spot to rejoice “joie de vivre” and what higher strategy to express that than sipping Cristal champagne in a shocking floral-filled space created by Julia Rosa. So we thought the chance to collaborate with Louis Roederer and create a chic yet whimsical Baccarat canapés menu (think caviar sandwiches) could be the proper strategy to rejoice the summer season.
Please specify specific dishes and ingredients that you simply prefer to use.
I really like incorporating the seasons into my cooking, so this summer I’m excited to make use of ingredients like heirloom tomatoes, zucchini flowers, eggplant, sweetcorn and cherries. An example of a menu guests can enjoy within the Grand Salon now could be fluke zucchini crudo with summer truffles and lemon balm dressing, and heirloom tomato and watermelon salad with red onion and feta.
Tell me concerning the hotel’s special afternoon tea offer and what makes it so unique?It’s fair to say that there are fewer and fewer places in the town to enjoy the subtle art of afternoon tea lately. But there’s clearly a requirement for it, as afternoon tea is considered one of our hottest offerings. In fact, we provide 4 different tea services, in addition to a gluten-free and vegan option. Each one is different, so there’s something for everybody, but all honour the legendary crystal brand Baccarat’s legacy of making masterpieces for generations of royalty, and reflect what has been enjoyed in palaces around the globe. So it’s fair to say that afternoon tea on the Baccarat Hotel is really an immersive experience.
Can you explain the mixology and wine program in additional detail?Maybe it is the undeniable fact that every drink within the hotel is served in a Baccarat crystal glass, or the undeniable fact that we’ve one of the crucial extensive champagne lists within the country, with over 250 varieties. Or possibly it’s our handcrafted cocktails and seasonal menus, including the present one inspired by summer gardens and served with hand-drawn flowers. Whatever the rationale, cocktails within the Grand Salon or bar are a really special experience that we take very seriously.
What’s next on the menu? The three things on my to-do list are: working more closely with local farms to host dinner events, upgrading a number of the tablescapes within the Grand Salon with custom pieces, and creating Baccarat’s version of a home-style menu for in-room dining.
