Restaurant Menus

Chef Jean-Michel Bergougnoux’s menus expertly marry fresh ingredients with artful technique. Uncomplicated, savory, and skillfully prepared, L’Absinthe’s unforgettable classic and contemporary offerings stay true to brasserie roots while also exploring new palatable possibilities.

The Chef

Long-regarded as one of the best French Chefs in New York, Jean-Michel Bergougnoux delights guests with authentic, turn-of-the century Parisian cuisine alongside contemporary French dishes.
 
Touting a storied career throughout famed kitchens with Chef Troisgros at the Three-Michelin-Starred Trois Gros Restaurant; the famed Connaught Hotel in London with Chef Michel Bourdin; with Chef Jean-Paul Lacombe at the Restaurant Leon de Lyon; as Executive Chef at the Sereno Beach Hotel in St. Barthelemy, French Caribbean and then again as an Executive Chef at the Meridien Hotel in Dakar, Senegal. Chef Jean-Michel Bergougnoux then imported his mastery to New York in 1986 as Executive Chef at the Plaza Athenée Hotel’s Le Regence. There, Bergougnoux became an instant favorite of New Yorkers. His reputation and skill brought him further success in his other posts at Lutece with Chef Andre Soltner, Le Cygne and Restaurant Raphael, before he opened L’Absinthe Brasserie-Restaurant in 1995.