Jean-Georges Vongerichten
Jean-Georges Vongerichten, the chef-owner behind Jean Georges, Spice Market, Vong and many other restaurants worldwide, will open Market in the W Boston later this month. It’s a return to the Hub for the Strasburg-born chef who, in 1985, headed the classical French kitchen at the now-defunct Le Marquis de Lafayette under the tutelage of his mentor, Louis Outhier. Zagat Buzz caught up with the renowned chef to talk about his passion for Pan-Asian cuisine (with some travel tips!), his key to culinary success and his debut in Boston.
Zagat Buzz: When did all this passion for Pan-Asian cuisine start?
Jean-Georges Vongerichten: I started working for hotels in 1980 in Bangkok. It was like a culture shock. I didn’t speak a word of English. The smells were incredible – curry, lemongrass. When I got off the plane and jumped in a car, I stopped 20 times before I got to the hotel. The first thing I stopped for was tom yum goong, a shrimp and lemongrass broth. It’s the best in the world. The two years I was there, the only thing I was eating was Thai food – breakfast, lunch and dinner.
A tip if you go to Thailand?
The best food is around the temples. Everybody goes to the temples every day – all the street food around the temples is amazing. Best dessert? Go outside of the schools, three-thirty, five o’clock when the kids get out of school – they buy little treats. Go for the coconut cakes or ice cream. The street food [is where] you taste the best things.
ZB: What’s the concept of Market?
JGV: The concept is using the best dishes from Jean Georges, JoJo, Vong, Mercer Kitchen, Spice Market. In Boston it’s going to be a blend too, the best-of. We’ll use local farmers, markets and fish, everything we can find locally. We do a lot of infusions for drinks and cocktails, like ginger-lime soda. Chinatown is right next door, so my lemongrass is waiting for me.
ZB: Will you have the lamb shank with the green chili as you originally had at Vong?
JGV: We’ll see. For me that’s what it’s all about – creating cravings that people remember. If customers wake up in the morning and don’t remember at least one thing, you didn’t do your job right. When you open a restaurant today, everyone’s going to come in the beginning. If you don’t create cravings, people won’t come back. What’s the point?
– Naomi Kooker