Wall Street's Light French Cuisine Is Served By Michelin-Starred Chef John Fraser
In the new Wall Street Hotel, there is a new restaurant called La Marchande.
Wall Street's light French cuisine is a culinary experience like no other. The dishes are crafted by Michelin-starred Chef John Fraser, who brings his passion and expertise to the kitchen. Chef Fraser's cuisine is a combination of traditional French techniques and contemporary flavors, resulting in a menu that is both classic and modern. His use of seasonal and locally sourced ingredients ensures that every dish is fresh and full of flavor.
The light and delicate presentation of the dishes is a testament to Chef Fraser's mastery of French cuisine. Diners can expect a delightful dining experience at this Wall Street restaurant, where Chef Fraser's passion for food is evident in every bite. Whether you are a food connoisseur or simply looking for a delicious meal, this restaurant is the perfect destination.
As a matter of fact, French food is often associated with indulgence. The butter, the luxurious sauces, the rich meats, all of them make for delicious food, but not something you want to eat on a regular basis. At his new restaurant La Marchande, opened Tuesday, Michelin-starred chef John Fraser hopes French cuisine will take on a new direction.
A neighborhood restaurant for New York's FiDi crowd, La Marchande is located inside the new Wall Street Hotel.
To keep the atmosphere exciting, Fraser said, they tried to maintain a balance between approachability and ambition. The menu features items you can eat every day, including light bites and drinks, as well as more substantial items like lamb prime rib.
Located near New York City's historic pearl trading district, the restaurant sits on the site of American's first stock exchange. Fraser used the history to inform the restaurant's menu and direction.
The summer rolls Fraser describes contain unexpected ingredients such as beef tartare, tuna tartare, and pickled asparagus, despite Fraser not calling them summer rolls. As part of a clam dish, clams are poached in butter and served with pickled ramps and rice crackers. Also, La Marchande serves lobster grilled with a creamy, yet delicate scallop mousse and a coconut milk version of the classic sauce américaine.
Low-ABV drinks, such as French vermouths, are a perfect pairing with the lighter fare. The beverage director and advanced sommelier Amy Racine curates a 120-bottle wine list.
La Marchande intends to convey a classic French café-society ambience in terms of décor. In a nod to the restaurant's history, the raw bar includes mother-of-pearl details, while the carved-wood bar is accented with green marble, antique mirrors and pink floor tiles. In the dining room, booths can be draped off for a more private dining experience.
A new generation of New Yorkers are returning to both the office and restaurants, so Fraser is hopeful that La Marchande will be a part of the revitalization of the city.
