Chef Jeremy Bearman and Sommelier Pascaline Lepeltier of Rouge Tomate - New York, NY

Local Blue Point Oysters with Pineapple Mignonette, Crispy Ginger, and Mint

Celery Root Panna Cotta with Peekytoe Crab, Ruby Red Grapefruit, and Marcona Almond

Celery Root Panna Cotta with Peekytoe Crab, Ruby Red Grapefruit, and Marcona Almond

Celery Root Panna Cotta with Peekytoe Crab, Ruby Red Grapefruit, and Marcona Almond

Tombo Tuna Poke with Asian Pear, Watermelon Radish, Oyster Mushrooms, Daikon Radish, Scallion, White Soy, Sesame Oil, and Sesame Seeds

Tombo Tuna Poke with Asian Pear, Watermelon Radish, Oyster Mushrooms, Daikon Radish, Scallion, White Soy, Sesame Oil, and Sesame Seeds

Tombo Tuna Poke with Asian Pear, Watermelon Radish, Oyster Mushrooms, Daikon Radish, Scallion, White Soy, Sesame Oil, and Sesame Seeds

Alaskan Black Cod with Winter Bean Stew, Lacinato Kale, and Provencal Oil

Alaskan Black Cod with Winter Bean Stew, Lacinato Kale, and Provencal Oil

Alaskan Black Cod with Winter Bean Stew, Lacinato Kale, and Provencal Oil

Alaskan Black Cod with Winter Bean Stew, Lacinato Kale, and Provencal Oil

Coriander-Crusted Long Island Duck with Parsnip, Endive, Kumquat, Tangerine, and Gastrique

Coriander-Crusted Long Island Duck with Parsnip, Endive, Kumquat, Tangerine, and Gastrique

Coriander-Crusted Long Island Duck with Parsnip, Endive, Kumquat, Tangerine, and Gastrique

Coriander-Crusted Long Island Duck with Parsnip, Endive, Kumquat, Tangerine, and Gastrique

Coriander-Crusted Long Island Duck with Parsnip, Endive, Kumquat, Tangerine, and Gastrique

Moroccan Spiced Lamb Loin a la Plancha with Farro Piccolo, Cauliflower, Lemon, Almond, Medjool Date, and Sauce Vierge

Moroccan Spiced Lamb Loin a la Plancha with Farro Piccolo, Cauliflower, Lemon, Almond, Medjool Date, and Sauce Vierge

Chef Jeremy Bearman

Sommelier Pascaline Lepeltier

The Kitchen at Rouge Tomate

Chef Jeremy Bearman with his Jade Range

Rouge Tomate

Rouge Tomate

Rouge Tomate

Rouge Tomate