Openings

First Look at Chevalier, the Lavish New French Spot From Charles Masson and Shea Gallante

Duck breast, baby turnip, lavender, Agen prune.
Duck breast, baby turnip, lavender, Agen prune. Photo: Kathryn Palmieri/New York Magazine

It might seem odd that a 250-year-old French crystal company would morph into a luxury-hotel brand. But that’s what happened when Starwood Capital Group acquired Baccarat, the venerable producer of stemware, vases, and chandeliers, many of which are displayed throughout the public spaces of midtown’s new Baccarat Hotel & Residences and its modern French restaurant, Chevalier, slated to open in mid-April. Charles Masson has brought his front-of-house finesse and flower-arranging flair from La Grenouille, and chef Shea Gallante (of Ciano and Cru) reinterprets classics like bouillabaisse and roasted duckling. The charcuterie is made in-house, and so are the breads and sweets: In addition to an old-school chocolate soufflé, pastry chef David Carmichael undertakes crusty baguettes, everything bagels, and the orange-scented, olive-oil-enriched Provençal pastry called gibassier — the last two served upstairs in the Grand Salon for breakfast.

Charcuterie.
Charcuterie. Photo: Kathryn Palmieri/New York Magazine
Chocolate soufflé.
Chocolate soufflé. Photo: Kathryn Palmieri/New York Magazine
Japanese sea bass cru, grapes, cilantro, citrus.
Japanese sea bass cru, grapes, cilantro, citrus. Photo: Kathryn Palmieri/New York Magazine
Coquille Saint Jacques, mushroom, Comté, parsley.
Coquille Saint Jacques, mushroom, Comté, parsley. Photo: Kathryn Palmieri/New York Magazine
The restaurant interior.
The restaurant interior. Photo: Kathryn Palmieri/New York Magazine

Starter Menu [PDF]
Main Menu [PDF]
Cocktail Menu [PDF]

Chevalier, 20 W. 53rd St., nr. Fifth Ave. 212-790-8869

*This article appears in the April 6, 2015 issue of New York Magazine.

First Look at Chevalier