Maison Passerelle, the new anchor restaurant inside Printemps at 1 Wall Street, has opened its doors in New York City, offering a menu shaped by French-Caribbean influences. Led by Chef Gregory Gourdet of Top Chef fame, the restaurant forms part of a larger culinary experience within the recently launched French department store. Maison Passerelle sits alongside Café Jalu, Salon Vert, and Red Room Bar. The 85-seat restaurant features a vibrant interior design and open kitchen concept, with dishes ranging from oysters with pikliz mignonette to a $150 30-day aged steak frites. Gourdet, a Queens native, brings experience from his Portland restaurant, Kann, and now leads this project under Kent Hospitality Group.
The dessert menu, crafted by pastry Chef Rachel Green, reflects her background in savory cooking and her focus on bold, layered flavors. Notable creations include the coconut chiboust with lemongrass and makrut lime, the hibiscus-guava sorbet named Rose Kayenn, and a Haitian chocolate ganache with banana sorbet. Green's desserts are all gluten- and dairy-free, showcasing her approach to inclusive pastry-making. Maison Passerelle not only elevates the dining options at Printemps but also introduces New Yorkers to a thoughtful mix of Caribbean inspiration and refined technique.