Gellan with Paul Liebrandt

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!!

This entry was posted in Food and Drink, New York City, Restaurants, Video and tagged , , . Bookmark the permalink.

2 Responses to Gellan with Paul Liebrandt

  1. foodplayer says:

    More of these, please.

  2. Joseph Bavuso says:

    Awesome, John! I’m impressed with the excellent content and the very good production. You, You, no YOU, You’re good!

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