NETJETS EU VOLUME 15 2021

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GOURMET SCENE OLD AND NEW Daniel Boulud’s Le Pavillon perfectly encapsulates a modern take on traditional French cuisine 64 NetJets
Always bustling with creativity, chef Daniel Boulud is at his best in remaking the Manhattan icon Le Pavillon // By Bill Knott Photography by Thomas Schauer UPDATING THE CLASSICS ON 19 MAY THIS YEAR, after many months of restrictions, restaurants in New York City were allowed to open their doors once more. On the same day, one restaurant – Le Pavillon, on the second floor of the ambitious new One Vanderbilt skyscraper in Midtown – opened its doors for the very first time. Speaking at the ribbon-cutting ceremony, Bill de Blasio, Mayor of New York City, paid tribute to Marc Holliday, chairman and CEO of SL Green Realty, the building’s owners “for believing in the people of New York City and investing in them,” and to Tim and Nina Zagat, founders of the eponymous restaurant guide, for their continued promotion of the city. But his most fulsome praise was reserved for Daniel Boulud, chef, restaurateur and the culinary mastermind behind Le Pavillon. “Daniel, New York City has always loved you,” he proclaimed. “This is a symbol of New York City coming back, right here, right now.” De Blasio went on to reference the original Le Pavillon, which opened for the World’s Fair in 1939 and continued as a bastion – for a while, New York’s only bastion – of classic French cooking until 1972, acknowledging Boulud’s homage to the original, but saluting the chef’s determination to reinvent. It managed, he thought, to encapsulate the spirit of New York: “Amazing history that we honour, but a place where we always create something new.” Recalling the event, Boulud sounds a little uncomfortable with what he calls “the hoopla of celebration,” but he appreciates de Blasio’s central point. “If I am known for anything, it is the modern interpretation of classics.” One dish on the menu at Le Pavillon is a case in point. “I asked Jacques Pépin [the veteran French chef, writer and TV presenter, who worked at the original Le Pavillon in the late 1950s] what he remembered from the menu, and he said that the most celebrated dish was poulet au champagne. SEA BLISS Halibut, Martha’s Vineyard shiitake, consommé, cabbage and barley from Le Pavillon NetJets 65
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ART ON THE VINE The grape and the g
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CONTENTS CENTRE OF ATTENTION Untitl
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NETJETS, THE MAGAZINE FRONT COVER A
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GOODWILL Fulfilling Dreams From see
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GOODWILL Victoria & Albert Museum
Page 14 and 15: THE SMART GUIDE Ultimate relaxation
Page 16 and 17: THE SMART GUIDE Club Corner Spirits
Page 18 and 19: THE SMART GUIDE Always moving, Roll
Page 20 and 21: THE SMART GUIDE At the Wheel Whethe
Page 22 and 23: THE SMART GUIDE On the Move Travel
Page 24 and 25: NOTES FROM NETJETS Latest happening
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Page 28 and 29: OWNER’S PROFILE REACHING FOR THE
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Page 42 and 43: LIVING WELL MIND OVER MATTER Perspe
Page 44 and 45: LIVING WELL END-OF-DAY NAMASTE Four
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Page 56: ON LOCATION The appetite for cultur
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Page 69 and 70: DAVID MORGANTI ON TAP Jean-Luc Foss
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NETJETS EU VOLUME 15 2021

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