100 EAST 53RD ST. NEW YORK 10022
RESERVATIONS 212 751 4840
|Beaujolais Nouveau Georges Duboeuf 2013 | November 21–27|
|Brunch – Enjoy midtown weekends as if you were in Paris|
|Brunch Prix Fixe|
|Prix Fixe Lunch|
|Prix Fixe Dinner|
Executive Chef - Brasserie
"Dimnet delivers sensible, well-executed food with up-to-date touches," according to William Grimes of The New York Times.
Chef Luc Dimnet has been stirring up excitement among food critics for his work at Brasserie for some time. A native of Strasbourg in France’s Alsace region, Dimnet has over a decade of classic French culinary experience. He studied at Lycée Hôtelier d'Enseignement Professionnel before moving on to the kitchens of Michelin three-star restaurants Le Crocodile and Buerehiesel in Strasbourg. Dimnet moved to the United States in 1997 to become the saucier at Les Célébrités at the Essex House, eventually moving up to Chef de Cuisine under Christian Delouvrier. Before taking on the post of Executive Chef at Brasserie, Dimnet worked at Tropica Bar and Seafood House under Franck Deletrain.
Brasserie - Cooking Demo #1 - Pan-Seared Red Snapper
Brasserie - Cooking Demo #2 - Pan-Seared Red Snapper
The Brasserie Burger | Cooking Demo