Nestled inside the iconic Peninsula New York, overlooking a wide expanse of Fifth Avenue, sits Clement. The American restaurant has been open since 2013, but it’s just acquired a secret ingredient, if you will.

Chef Remi van Peteghem has just joined the team from The Peninsula Hong Kong (though he previously earned a Michelin star while the Chef de Cuisine at Paris’ Le Sensing) and his travels and experience are evident in the creativity and complexity of flavors across the fine dining fare on offer.

“Clement’s menu features an exciting section of classic American dishes reinvented,” said Chef Remi. “My culinary team decided to focus on the nostalgia of these dishes while redefining them with unique ingredients and the flavors of our hometowns.”

A caramelized Hudson Valley foie gras dish at Clement

A caramelized Hudson Valley foie gras dish at Clement

So while his past experience in Asian and French cooking is detectable in the menu, at its core the cuisine is as American as it comes. The current rotating selection of Chef’s Plates includes meat loaf (duck-pork loaf wrapped in Applewood smoked bacon with foie gras), Maine lobster pie and a whole roasted chicken for two.

While guests will surely come for the food, they’ll stay for the drinks. The spring cocktail menu has an emphasis on low-proof concoctions to encourage diners to try more than one (or two, or three…) as they sit and sip. You’ll never want the experience to end, but when it eventually does, leave knowing that you’ll surely be back for more.

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Nestled inside the iconic Peninsula New York, overlooking a wide expanse of Fifth Avenue, sits Clement. The American restaurant has been open since 2013, but it’s just acquired a secret ingredient, if you will. Chef Remi van Peteghem has just joined the team from The Peninsula Hong Kong (though...