cuisine art
...meyer lemon soufflé with
tangerine ice cream
Chanterelle’s serene dining room, graced with carved
cherry wood pilasters, ornate tin ceiling and custard
yellow walls, is regarded by some fortunate New Yorkers
as a sophisticated extension of their own. Regulars at
this beloved Tribeca restaurant know that its owners,
David and Karen Waltuck, carefully orchestrate tout
ensemble to ensure that guests dine well. And their
pastry chef, Kate Zuckerman, desires diners end their
meal with a taste of the full sweetness of life.
The menu at Chanterelle, while securely fashioned to
classic French technique, has plenty of wiggle room for
chef David Waltuck to unabashedly sample influences
from as far as Asia for his dishes. Thus, a salad of yellow
fin tuna and hearts of palm is progressively paired with
mango and ginger. Zuckerman, for her part, easily
upholds her end of the table, dreaming up concoctions,
also firmly grounded in French tradition, yet still
willing to employ an adventurous note or two. (She’s
recently served an apple and quince tart accompanied
by an exotic saffron yogurt sorbet.)
