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A native of France, Penrose Room executive chef Bertrand Bouquin draws on the classical training he began receiving in his homeland as an adolescent to form his food philosophy. That much is obvious from his repertoire, which relies on French technique to finesse seasonal ingredients into elegantly contemporary creations that abound in original flourishes. For example, a menu at the Forbes Travel Guide Five-Star restaurant might include pan-seared Hudson Valley foie gras with cherries, brioche French toast, shallot confit and a salted caramel tuile as an appetizer, followed by a crispy squab breast with kadaif, stuffed leg with morels, English peas à la Française and mint jus for a main course.
Chef Bertrand Bouquin’s philosophy for his food at Penrose Room is to prepare progressive French cuisine with some Mediterranean influence, with the freshest seasonal ingredients available.