NEW YORK The Myriad Restaurant Restaurant Group is teaming up with avant-garde chef Paul Liebrandt to open a modern French restaurant at the end of the summer in the space previously occupied by Montrachet, a Nation’s Restaurant News Fine Dining Hall of Fame member.
The new restaurant will be named Corton, which, like Montrachet, is a wine-growing district of France’s Burgundy region.
Rumors about a partnership between Liebrandt and Myriad chief Drew Nieporent surfaced last year, but the union was announced this week.
“I have great respect for Paul’s talent and am looking forward to working together with him,” Nieporent said in a statement. “It took a long time to get to this point and we’re very happy to be making this announcement.”
Liebrandt, 32, got his early training in kitchens run by chefs ranging from British bad-boy Marco Pierre White to French molecular gastronomy maven Pierre Gagnaire.
In New York he worked as David Bouley’s sous chef at Bouley Bakery when that restaurant got a rare four-star review in The New York Times. Liebrandt then became the chef of Atlas, which The Times gave three stars for Liebrandt’s creative, eclectic food.
In New York he worked as David Bouley’s sous chef at Bouley Bakery when that restaurant got a rare four-star review in The New York Times. Liebrandt then became the chef of Atlas, which The Times gave three stars for Liebrandt’s creative, eclectic food.
Later stints as executive chef of Papillon and Gilt in New York were not as successful as the public and critics were not as receptive to his creativity.
Liebrandt indicated his food at Corton would be more traditional.
“I will pay great respect to the tradition of classical French cuisine, while adding my own personal style,” he said in the statement.
Myriad's other restaurants include Tribeca Grill, Nobu, Centrico, Mai House and Rubicon.