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Jean-Georges Vongerichten's 즐겨찾는 호텔
Jean-Georges Vongerichten
Chef
The traditional meaning of the word “chef” doesn’t quite cover it. Jean-Georges Vongerichten is in charge of a lot more than a kitchen — he may be a cook first, but he’s an entrepreneur as well, and has parlayed his European training and considerable Asian experience into a growing global network of three- and four-star restaurants.
Jean-Georges’ cooking is built on a classical French foundation, but his approach was shaped by early assignments all across Asia, from Bangkok to Singapore to Hong Kong. Today he’s known for his hybrid style, which manages to produce all the richness of French cuisine out of the light broths, oils and juices of the Asian traditions.
He’s written several award-winning cookbooks, made innumerable television and magazine appearances, and, together with his business partner Phil Suarez, opened somewhere on the order of two dozen restaurants all over the world, from New York to Paris to Bora Bora. Among his accolades are star after star from the Guide Michelin, including a three-star rating for his signature restaurant, Jean Georges.
And of course he’s no stranger to the hotel world. Some of his most inspired work has appeared on the tables of our favorite hotels, from his earliest postings at the Oriental Hotel in Bangkok and the Mandarin in Hong Kong to the Chambers Kitchen at the Chambers Minneapolis and new outposts of his Spice Market restaurant at the W Atlanta Midtown and the W Istanbul. We spoke with Jean-Georges about some of his favorite experiences on the other side of the table, as a guest in three extraordinary Tablet hotels.
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Amandari
Ubud, Bali, 인도네시아
The first time I went was in 2000. It was the first trip I took with Marja, who’s now my wife. We stayed at Amandari, which is an amazing hotel in the middle of the mountains. They have these beautiful cabins that make you feel like you’re sleeping outside. You have a view of everything — forests, rice fields, the ocean — and everything is so quiet. I was blown away. It’s one of the only places in the world where I feel like I can slow down. I usually have so much energy, I’m always thinking of the next thing I want to do, but at the Amandari in Ubud I can just shut it all off. I’ve been back several times, always with Marja, and it always has the same effect on me.
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Michel Bras
Laguiole, Aveyron, 프랑스
It takes you three hours to drive to this place from any city in the area. It’s a restaurant that’s really in the middle of nowhere. When you arrive, you see what looks like a spaceship at the top of a hill, this glass cube in the middle of the field. The hotel rooms have glass walls that give you the view of the land with its cows, trees and flowers. Not only is the hotel beautiful, but the food there, cooked by Chef Michel Bras, is some of the best I’ve ever had. You go to eat, to stay, and to enjoy the peacefulness of the fields. It’s a unique experience.
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