Heading things up in the kitchen is Top Chef 2017 candidate Kelly Rangama (Ferrandi, L’Arôme) while her husband master-patissier Jérôme Devreese (La Réserve, Le Bristol) rustles up spectacular desserts.
Expect colorful, market driven dishes incorporating ingredients and flavors inspired by Rangama's birthplace of Réunion island. Named after a type of orchid, it’s an airy, contemporary dining room with open kitchen.
Fusion foods, far-flung flavors
'Sarcives de la Réunion' marinated pork shoulder, taro mousseline, coriander; Legine - white fish with carrot, bittersweet ginger accompanied by white rice, and finish with deep chocolate vibrato with crunchy meringue and lemongrass tea with Assam berry sorbet.