I come from a place of culture and history, Gourdet says of his cooking style.
Entrees at Maison Passerelle include a cane-syrup glazed duck and New York strip steak with a Haitian-coffee rub.
But he also knew that the city didnt necessarily need another French restaurant.
Maison Passerelle, the Gregory Gourdet-led restaurant inside the new Printemps department store in New York.
French-Haitian food would make sense given his own background.
Its complicated, he acknowledges of the cultural legacy hes exploring.
He quickly got to work on the menu.
Entrees at Maison Passerelle include a cane-syrup glazed duck and New York strip steak with a Haitian-coffee rub.
A dry-aged strip steak is rubbed in an organic Haitian coffee chili and spice mix.
And yes, there’s even his own take on sos pwa with a red kidney bean sauce.
Any opportunity to present the flavors of the diaspora are important to me, he says.
The room includes a fresco by artist David Roma that takes visual cues from the sunsets of former French colonies.
In French,passerellemeans gateway or bridge.
