CHARLIE PALMER ANNOUNCES NEW MENU, NEW CHEFS AT AUREOLE + LIBERTY ROOM AT AUREOLE
At his Michelin-starred flagship, Palmer unveils a new menu concept, alongside new Executive Chef Gabriele Carpentieri and Executive Pastry Chef Renaud Besnard

May 3, 2017, (New York, NY)--Today Chef Charlie Palmer announces a new story at Aureole, in the form of menus that evolve with the calendar and a team of talented new chefs. The new menus, developed by Palmer and Executive Chef Gabriele Carpentieri and Executive Pastry Chef Renaud Besnard, reaffirm Palmer’s longtime commitment to farm over factory food in an authentic, healthful, ingredient-driven format. Aureole is the flagship showcase for the renowned chef’s unabashed, energetic signature progressive American cooking. Palmer was credited with revolutionizing New York cooking in 1988 when Aureole originally opened its doors on East 61st Street and later with elevating Times Square’s dining scene when it opened in its new location in 2009. True to his progressive nature, Palmer continues to evolve Aureole with menus designed for the way people eat and drink today.

“When I opened Aureole in 1988, we were trailblazers of the local and seasonal food movement, and since that day, we’ve continued to play a vital role in the evolution of dining,” says Chef Charlie Palmer. “Today more than ever we are embracing a healthful, ingredient-forward menu, but with a modern—and to me liberating—approach. In our Liberty Room, people can stop in pre-theater and order a shareable mix of plates, like house made pastas and farmer’s market sides, while in the Dining Room, they can enjoy that three-course menu or chef’s tasting that’s been such a hallmark of the Aureole experience.”

THE MENUS
Aureole’s new menus showcase the highest quality, peak-season and house made ingredients available during each calendar month.

Liberty Room at Aureole: Palmer’s casually stylish Liberty Room represents the freedom to order and eat at will, without the restrictions of traditional menu courses. For both lunch and dinner guests order from an a la carte menu that’s segmented into four categories: Small Plates, House Made Pasta + Grain, Fish + Meat, and Sides, allowing guests to mix and match freely. Each day there will also be a large format dish that serves up to three guests. View menu >>

Menu highlights:

SMALL PLATES
· Crab + Avocado / crostini, chive oil, crisp shallot

· Warm Mushrooms / sheep ricotta, salsa verde

PASTA + GRAIN
· Lobster Cavatelli / truffled ricotta, sugar snaps, lobster sauce

· Pearl Barley + Heirloom Beans / shrimp, olive oil cured tomato, oregano

FISH + MEAT
· Halibut / minted peas, clams, shiitake, fumet broth

· Lamb Loin / crispy saffron basmati, dates, pistachio

· Aureole Burger / applewood smoked bacon, aged cheddar, red onion, pickled ramp dressing / side of fries

SIDES
· Crisp Marbled Potatoes / caramelized onion, rosemary

· Mushroom Fricassee


Aureole Dining Room: At dinnertime in Aureole’s intimate, elegant, Michelin-starred dining room, guests have two traditional fine dining menu options, including the three-course prix fixe menu ($96) and Chef Carpentieri’s tasting menu (five courses, $125; seven courses, $148). View dining room menus >>

Menu highlights:

FIRST COURSE

· Black Bass Tartare / meyer lemon, grapefruit, shaved radish

· Artichoke Salad / hen’s egg, white chicory, meyer lemon

· Macerated Strawberry + Foie Gras Torchon / champagne jelly, strawberry compote, brioche toast

MAIN COURSE
· Poached Maine Lobster / carrots, lemongrass, white asparagus, plums, paprika oil

· Moulard Duck Magret / black trumpets, pickled muscat grapes, cannellini beans

DESSERT
· Hazelnut / praline, ‘manjari’ chocolate mousse, hazelnut gelato

· Wild Strawberry Meringue / wild strawberries, yogurt sorbet, raspberry marmalade


THE CHEFS

Executive Chef Gabriele Carpentieri
Milan-born Gabriele Carpentieri began his culinary pursuit when he was a child visiting his grandfather’s olive farm. His classic European training was honed at celebrated, Michelin-starred establishments that include Milan’s famed vegetarian restaurant Joia, and in London, both The Square and The Chancery. In 2013, he came to Aureole as a sous chef and his new menus celebrate Carpentieri’s unique perspective and trans-Atlantic training with hand made pastas, fresh seafood dishes, and other cross-cultural specialties that that speak to Aureole’s progressive American approach. 

Executive Pastry Chef Renaud Besnard
Renaud Besnard leads the pastry team at Aureole New York with exuberance, as interpreted though classical French technique and precision cultivated in some of the world’s most esteemed kitchens. That began at the age of 14 when he apprenticed under baker Gilles Bajolle and began producing breads, chocolates, and viennoiserie with his mentor. Following his pastry and baking certifications, he went on to work under a string of famous French pastry chefs at Hotel Le Ritz, Hotel Le Bristol, and La Table de Joel Robuchon. Besnard moved to New York in 2013 to work as a pastry sous chef at Aureole where he uses vibrant flavors and juxtaposed textures in his dynamic pastry offerings. 

MORE ABOUT AUREOLE
Aureole is located within the spectacular Bank of America Tower at One Bryant Park, the most environmentally advanced skyscraper in the world. Offering a range of dining options, the Liberty Room is smart and casual with walnut-topped tables and a back-lit, etched glass front bar with polished natural zinc top surface, the intimate Dining Room is designed in both lighting and texture to give off a golden glow, the Halo Private Dining Room is wrapped with fabric panel and silver leaf walls, dotted with sculptural back-lit flame sconces and the Patio is a 600-square foot al fresco lounge, covered by the breezeway roof and open rain or shine. Now in its 29th year, Aureole is contemporary urban elegance.

Hours
Lunch: Mon - Fri 11:45 am - 2:15 pm
Dinner: Mon - Sat 5:00 - 10:00 pm
Closed Sundays

Location
135 W. 42nd Street; New York, NY 10036
212.319.1660
www.charliepalmer.com