Displaying all articles tagged:

Christophe Bellanca

  1. Chef Shuffle
    Aureole Has A(nother) New Chef, Will Debut Summer Menu in JuneChristophe Bellanca is out after five months, replaced by sous-chef Marcus Ware.
  2. Chef Shuffle
    Aureole Replaces Chris Lee With Christophe BellancaWas it a foregone conclusion?
  3. Chef Shuffle
    Bellanca Is BackThe former Le Cirque chef has found a new gig.
  4. Chef Shuffle
    One If by Land’s Craig Hopson Moves to Le CirqueThe young chef takes a big step up.
  5. Le Cirque Sideshow
    Le Cirque: Nothing to See HereOfficial word: Le Cirque’s wine auction has nothing to do with the economy, and the hunt for a new chef is underway.
  6. Chef Shuffle
    Are Le Cirque’s Chef Departure and Wine Auction Bad Omens?Gael Greene has more on Christophe Bellanca’s ‘divorce’ with Le Cirque.
  7. Chef Shuffle
    Bellanca Out at Le CirqueFranklin Becker and Cedric Tovar are said to be candidates for his replacement.
  8. Chefwatch
    Jason Kallert Carries the Le Cirque Torch Each week, we highlight one of the city’s great — but obscure — young chefs. Name: Jason Kallert Age: 29 Restaurant: Le Cirque Background: Kallert is a CIA graduate who, after time spent under the late Patrick Clark at Tavern on the Green and Union Pacific with Rocco DiSpirito, began a long association with Le Cirque, outlasting three executive chefs: Sottha Kuhnn at the original Le Cirque, Pierre Schaedelin at Le Cirque 2000 and the current iteration of the restaurant, and his replacement, Christophe Bellanca. Self-described style: “Very simple and traditional. I’m not into too much technical stuff or using crazy Asian flavors and herbs. If garlic and thyme goes with lamb, I use garlic and thyme. I’m not as creative as some chefs. I like a classic approach.”
  9. The Annotated Dish
    A ‘Clean, Elegant’ Lamb Trio at Le CirqueChristophe Bellanca, the new chef at Le Cirque, is a veteran of a number of Michelin-starred kitchens in France, and his work at the venerable restaurant shows off classical French technique in spades. Everything is pared down to its most basic essence, and even dishes like this lamb trio seem elemental in a very purified, austere way. “I wanted something that was interesting, clean, and elegant,” the chef says, and he got it. As always, mouse over the different sections of the image to hear it described in Bellanca’s own words.