Chef John Fraser Brings Sensation to Wall Street with La Marchande French Brasserie

Seafood Tower La Marchande. Liz Clayman’s photo

Wall Street. The name can conjure images of well-dressed suits, silk ties, and a certain politeness hinted at in countless film and television productions. ‘Sultry French bistro’ is probably not the first thing that comes to mind when it comes to the historic financial district. But that could soon change, if Michelin-starred Chef John Fraser does his work.

Fraser, best known for IRIS and the North Fork Table & Inn, has opened La Marchande at the new and very luxurious Wall Street Hotel, located on the site of the original New York Stock Exchange. Perfectly lit and accented with a moody jazz riff, La Marchande is a place to swoon, not just for a date and decor but also excellent food and drink. . Fraser used to live in Paris, work at Taillevent and the venerable Maison Blanche, and he certainly knows how to set the scene. While La Marchande is a destination, it’s also very accessible, making it feel like home for those living and working in the vicinity.

La Marchande Furniture. Liz Clayman’s photo

Chef John Fraser. Liz Clayman’s photo

The dining room, designed by Vicky Charles of Charles &. Co., reminiscent of a Coffee Shop, the brasserie space features a finely carved wooden bar with accents of green marble, brass and antique mirrors. The palm leaf brass pendant lamp casts a soft glow against the pink scalloped marble tiles. Cozy, curtained banquettes line the walls, while others offer views of the beautiful mother-of-pearl raw bar where elaborate towers of fresh seafood emanate.

Fraser and chef Rick Horiike (second generation chef with 15 years of top chef experience) provide a culinary program that includes the classics of French brasserie, while re-imagining and brighten them with ingredients and techniques from around the world. This duo includes vinaigrettes and broth instead of the heavier traditional sauces, resulting in a lighter snack. Think creative rice paper rolls filled with unique ingredients like beef tartare, or pan-cooked barbecue steak. For example, the grilled lobster dish is Lobster Americaine’s interpretation, using coconut milk instead of butter and cream.

Liz Clayman’s photo

Liz Clayman’s photo.

Liz Clayman’s photo

On the beverage front, Senior Sommelier/Beverage Director Amy Racine curated a unique list of 120 bottles of wine with a focus on France. The product line includes 16 wines by the glass, and the variety of bottle choices includes Pétillante Blanc, Pétillante Rosé, Blanc, Rosé et Orange, Rouge and Doux.

“In addition to strong French products, the list includes Australian bottled wines to celebrate our owners, the Paspaley family, as well as wines with no equivalent,” said Racine. directly from France”. “We pour some great grower Champagnes, such as Champagne de Sousa et Fils Brut Rosé. For value seekers, we have bottles like Domaine Zind-Humbrecht, Gewürztraminer, Alsace 2020 for $20. Those looking to splurge can enjoy the Château Cos d’Estournel, Cabernet Sauvignon blend, Grand Cru Classé, Saint-Estèphe 1986 for $995. “

The cocktail list, also by Racine, celebrates France’s gift to cocktail culture, vermouth, although the bar serves a full range of liquors. “My vision is to create drinks that are square in French, but with global accents that surprise and delight. And vermouth, vermouth is what ties it all together,” said Racine, who created a menu of Screwed Amis, Mini cocktails pair perfectly with raw bar dishes and complement their acidic mini wines.

Chef John Fraser prepares a dish. Liz Clayman’s photo

“Having worked and lived in France for several years, spent a lot of time there, I’ve always wanted to open a French brasserie, but do it in a modern, inviting way with a fun New York feel,” says Fraser. . “The fact that this historic building was once Manhattan’s global hub of commerce is an inspiration. I thought, if I as a chef saw new ingredients and ideas coming in, and wanted to incorporate that global pantry into my dishes, how would that affect my kitchen? we? The answer is La Marchande, and it’s been a pleasure working with Chef Rick and the culinary team to give this classic a modern twist. ”

La Marchande, 88 Wall St., New York, New York

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