A few days after our meal, I returned to Corton at mid-day along with my friend and dining partner, Joe Bavuso to have a chat with Chef Liebrandt. Curious about what we had experienced both last November and a few days before, we asked Chef Liebrandt about the evolution of Corton as the restaurant approached its 1st anniversary. In addition, Chef Liebrandt allowed me to film a quick demo on one of the ways he uses modern technique. In this case, he made an espellette pepper gelee that he uses as part of a gazpacho.
Congratulations to Chef Liebrandt, Drew Nieporent, Arleene Oconotrillo, Pastry Chef Robert Truitt and the entire team of Corton for earning two Michelin stars!!