Chefs Club NYC presents Parisian shooting star and owner of Restaurant A.T, Atsushi Tanaka, creating two dinners extraordinaire, November 16-17.
Serving only 22 covers a night in The Studio of the downtown Manhattan-hotspot Chefs Club by Food & Wine, that flies in culinary artists to push their creative boundaries while letting an exclusive audience into their world.
Lately chefs such as Hélène Darroze – “World’s Best Female Chef” 2015, Laurent Gras – 3 Michelin stars in 3 different restaurants on 2 continents, Jean Sulpice – youngest to receive Michelin star [at age 26] and today 2*, and Kyle Connaughton – former Head R&D Chef for Heston Blumenthal at The Fat Duck and main contributor to Modernist Cuisine books, have cooked in The Studio of Chefs Club.
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For this two-night Fall event Chef Tanaka has packed his suitcase with servings, that has made his tiny Parisian restaurant a natural pit stop for global diners to visit when being in “The City Of Light”.
Reason being, when trying to find his cooking style, you’ll discover an Enigma:
Atsushi Tanaka’s cuisine isn’t Japanese. Neither is it Spanish, Scandinavian nor Parisian, despite the fact that he has spent better half of his life training in the latter and has been highly influenced by a number of European culinary techniques, including molecular, Nordic Cuisine and Classic French.
When asked to categorize his cooking, he simply states “impossible”.
Above, “Camouflage”: Whelk, Lovage and Jerusalem Artichoke. One of the dishes already known to be served at Chefs Club, November 16-17.
An advocate for subtle flavours, Atsushi Tanaka can be inspired by something as simple as a shade of green, often limiting his dishes to two or three products of the same colour, creating a number of different textures from just the one ingredient, simply naming a dish ‘Camouflage’.
A.T.s creations are a mixture of poetry, art, colour and taste – and today, 17 years after he started cooking at Pierre Gagnaire, the master himself refers to Atsushi Tanaka as “Picasso of the kitchen”.
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DETAILS IN SHORT
Who: Chef Atsushi Tanaka at Chefs Club Studio Intimate Dinner Series.
When: Monday, Tuesday – November 16-17, 2015; One seating at 7:30pm.
Where: Chefs Club by Food & Wine, 275 Mulberry, New York, NY 10012.
Cost: Tasting Menu $125 per person (excluding tax and service) for food, $125 for (optional) wine pairing. 22 guests a night only.
Reservations: by phone only at +1 (212) 941-1100.
On press matters, please contact Kristian Brask Thomsen at:
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