Majorelle, New York
A new restaurant from Charles Masson.
Restaurateur Charles Masson spent 40 years as general manager/maître d’ of New York’s well-known French restaurant La Grenouille before his abrupt departure in 2014. Gossip about the familial rift compelling Masson to leave is tantalizing, yes, but more so is the announcement that Majorelle, Masson’s very own restaurant, has now opened down the block.
Housed in The Lowell Hotel, nearby Central Park, Majorelle specializes in French cuisine with a Mediterranean-influence. Highlights from the menu include foie gras with warm apple délice, roasted chicken with potato mousseline, and rosemary-skewered shrimp with saffron rice. There is even an in-house braiserie, dedicated to making exquisite broths, sauces, and soups, and an entire oven specifically devoted to making soufflés (the Cointreau-flavoured one is a must).
Along with these gastronomical delights is an atmospheric feast for the eyes—the restaurant’s elegant interior is lovely, as is its lush garden (Masson is known for his love of flowers, having even authored a book dedicated to floral arrangements and care). As a final touch, Majorelle adjoins the hotel’s Clubroom lounge, reserved for the use of diners after 4 p.m.—the perfect place to relax with a digestif well into the night.
Majorelle opens March 15, 2017 at The Lowell Hotel, 28 E 63rd Street, New York, US.
Photos courtesy of Elizabeth Lippman for The Lowell Hotel.
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