His latest project, Bouley at Home, provides a showcase for this approach to eating. There’s a dining room with open kitchens, a food lab, a cooking school and a bake shop under one roof, with a catering hall sharing the premises. The cooks, led by Chris D’Ambrosio, include Yoichi Akashi, who handles Japanese food; Etienne Le Bastard, the pastry chef; and Sarah Bouley, the chocolatier and Mr. Bouley’s niece. PhotoAdrien Falcon, who was the head sommelier at the elegant Bouley, which closed last summer, fills the same role here as well as manager. Advertisement Continue reading the main storyThough the size of the space may suggest overkill for the number of seats, Mr. Bouley has taken a sharp pencil to the ledger.

Source: New York Times October 30, 2017 14:39 UTC