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I grew up in Alsace - in Strasbourg, by the canal; the family business was coal handling. It was st
I grew up in Alsace - in Strasbourg, by the canal; the family business was coal handling. It was st
I grew up in Alsace - in Strasbourg, by the canal; the family business was coal handling. It was st
I grew up in Alsace - in Strasbourg, by the canal; the family business was coal handling. It was st
I grew up in Alsace - in Strasbourg, by the canal; the family business was coal handling. It was st
I grew up in Alsace - in Strasbourg, by the canal; the family business was coal handling. It was st
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Jean-Georges Vongerichten:
My mother worked in a chocolate factory, so when I came home from school, I had a piece of baguetteJean-Georges Vongerichten:
For my 16th birthday, my family took me to L'Auberge de L'Ill, which was family-run but had three MJean-Georges Vongerichten:
I spent seven years in France. Then, I went to Asia for five years. I came to London in 1984 and thJean-Georges Vongerichten:
When I went to London, they told me I spoke with a funny accent - English with a Chinese accent.Jean-Georges Vongerichten:
I cook every day for six hours. It's my therapy. My love.Jean-Georges Vongerichten:
My kitchen in New York City is in the Richard Meier building on Perry Street, so it's ultra-modern:Jean-Georges Vongerichten:
For friends, I love to make bruschetta. I grill country bread with Frantoia olive oil and make toppJean-Georges Vongerichten:
At home, I never plate. Things go in the middle of the table, and you serve yourself. In the restauJean-Georges Vongerichten:
My two essential ingredients are chilies, any kind, dried or fresh; and acid, whether it's citrus -Jean-Georges Vongerichten:
For people in London, Asian flavors are always part of the culture, more than in New York.