About Events with Public Kitchen
THE HOTEL’S RESTAURANT BY RENOWNED CHEF JEAN-GEORGES VONGERICHTEN, IS DRIVEN BY THE MARKET AND THE SEASONS, AND INSPIRED BY JEAN-GEORGES’ TRAVELS WORLDWIDE. THE MENU FOCUSES ON SUSTAINABLE SEAFOOD, ORGANIC POULTRY AND GRASS FED MEATS, AS WELL AS USING THE FRESHEST ORGANIC GREEN MARKET FRUITS AND VEGETABLES. CHEF JEAN-GEORGES’ SIGNATURE STYLE AND FLAVORS APPEAR IN ALL DISHES THROUGHOUT THE MENU. IT FEATURES A SMOKER, WOOD-BURNING OVEN AND WOOD BURNING GRILL AS A FOCAL POINT AND HAS A MENU FOR ALL TASTES AND DIETS, INCLUDING VEGAN. THE FOOD AND ENERGETIC SETTING COMPLIMENTS THE FEEL OF THE HOTEL.
