The main dining room at Le Jardinier.
The Bastion Collection
When the weather in New York turns crisp, and the days grow shorter, I gravitate toward restaurants that transport me to another place. I find myself drawn to restaurants that offer a sense of escape. These are the dining rooms designed to transport—through décor, ambiance, and, most importantly, cuisine.
Le Jardinier, tucked into a nondescript Midtown Manhattan street, is a beautiful trifecta of all three. I live in the neighborhood and walked by often, but I went in thanks to Alessandro Fagorzi, the restaurant’s director who I’ve know for more than ten years- we met at his previous gigs at Armani restaurants and Fasano, got along well, and have stayed in touch. Alessandro reached out and told me about his new role and said he thought I would love the food. “Come in sometime, please,” he said “This is your type of place.”
Owned and operated by The Bastion Collection, the hospitality group behind L’Atelier de Joël Robuchon in Miami and Geneva, the restaurant is a lush, biophilic oasis bathed in greenery. The cuisine is vibrant and sings of the season, the atmosphere hums with energy, and every visual detail, from the glass walls to the sculptural florals, is a visual feast.
Chef Alain Verzeroli– a longtime protégé of legendary French Chef Joël Robuchon–is the culinary director here, while Andrew Ayala runs the show day-to-day. Together, they interpret French culinary artistry through a global lens, infusing the menu with influences from their travels around the world.
During my visit, I sampled Chef Andrew’s scallops and halibut—both light, bright, and full of life. The former was accompanied by honey nut squash and a corn & piquillo fricassée. The halibut, paired with a Thai basil and lemongrass emulsion, transported me back to Thailand, where I savored similar flavors.
The design may be a reason to come just as much as the food. The acclaimed architect Joseph Dirand is behind the modern and chic greenhouse setting, featuring high ceilings and greenery everywhere. When I dined, I could have been in a garden in the South of France or another distant locale. Here, the outdoors came in. I felt serene and calm.
I spoke with Chefs Alain and Andrew about their Midtown oasis and how travel inspires their creations – our conversation follows.
Culinary director Alain Verzeroli.
The Bastion Collection
Executive chef Andrew Ayala.
The Bastion Collection
Can you describe Le Jardinier’s philosophy in one sentence?
Chef Alain: At Le Jardinier, our philosophy is simple: we let nature guide us, using French technique and global inspirations to achieve culinary excellence, highlight the freshest seasonal ingredients and tell the story of the land.
Le Jardnier’s delicious Ora king salmon.
The Bastion Collection
How do you balance Le Jardinier’s globally influenced-yet seasonal philosophy in New York–particularly when it comes to collaborating with local purveyors?
Chef Alain: With a menu that’s hyperseasonal, Mother Nature is in charge and we let the ingredients guide the creativity, rather than forcing something onto the plate. Across The Bastion Collection and Le Jardinier portfolio, we work closely with local purveyors and farmers to understand what produce is at its peak, or has had the best harvest, and shape our menus from there–layering global flavors and techniques to create depth.
Chef Andrew: For example, this autumn we’re working with Norwich Meadows and Hope Farms to source New York apples, pears, and pumpkins, and our conversations with these farm partners helped spark ideas for our autumnal menu. We also work with nearby resources to bring unique ingredients into the kitchen. For example, I recently connected with a NYC purveyor who works with producers in Mexico City to bring in fresh huitlacoche. It’s not something you see often in fine dining here, so it brings an element of surprise while still feeling comforting. I’d love to pair it with rich foods like lobster, cabbage, truffle butter, and creamy polenta.
A spread of fall dishes.
The Bastion Collection.
How do you design the menu and experience to feel both globally appealing and uniquely New York?
Chef Alain: Just like The Bastion Collection’s culinary portfolio and our team of decorated chefs, New York is inherently global. It’s a true melting pot of locals, transplants, expats, and visitors from around the world, so the menu has to reflect that. We draw inspiration from traditions and flavors from across Europe, Asia and South America, and then look at how those influences can elevate the local and seasonal produce we’ve sourced–while remaining rooted in the techniques and philosophies of Le Jardinier.
What global culinary influences can we expect to see on Le Jardinier’s New York menu?
Chef Andrew: This fall, our Seasonal Expression of Autumn menu features influences spanning from Japan to Spain, Italy and of course–New York. The five-course menu showcases these influences through unique pairings–such as Jonah crab served with a Spanish ajo blanco, Atlantic Halibut with Thai basil and a lemongrass emulsion, and spiced Hudson Valley duck served with a yuzu coulis. These global flavor combinations create a dining experience that is distinct to Le Jardinier and The Bastion Collection.
To bring that New York element back in, we’ve paired Long Island Cheese Pumpkins (which look like a block of cheddar and are just amazing to cook with) and Italian white truffle, and Japanese Hiramasa with butternut squash from a farm Upstate. It’s all about weaving those stories together in a way that feels natural and connected to both place and season.
When you travel, what culinary experiences do you prioritize–fine dining, street food, markets, or something else?
Chef Andrew: When I travel, I’m always curious about how other countries and cities approach fine dining–its not just about the cuisine, but the hospitality and the way they connect with guests. I like to see what flavors and techniques they’re experimenting with, and I really value experiences that feel immersive and unique.
That said, there’s so much to learn from simple, local cooking — street tacos in Mexico, a hole-in-the-wall ramen spot in Tokyo, pintxos in San Sebastián. For me, it’s all about great food and genuine service, no matter how “fancy” it is, or isn’t.
How do your travel experiences shape your technique, approach to crafting new dishes, and the way you run a kitchen?
Chef Andrew: Travel changes the way you see food and hospitality, it opens doors and presents endless possibilities. My career and personal travels have taken me all over the world; I’ve staged at top restaurants to learn new techniques and discover ingredients, and have had dining experiences that shaped my perspective–from a tiny restaurant in Tokyo where the chef told stories as he cooked, to San Sebastián, where I found a playful and engaging fine dining spot. Those experiences emphasized how I want our guests to feel at Le Jardinier–like they’re part of the story, not just eating a (delicious) dish.
Le Jardnier’s glamorous bar.
The Bastion Collection
Is there a destination still on your culinary “bucket list” that you’d like to visit to inspire future menus?
Chef Andrew: Seoul is somewhere that I’d like to explore, and dive deeper into Korean cuisine. It’s having such a moment in New York right now, and rightfully so. There are so many bold flavors and fermentation techniques that I’d love to experiment.
Dining and Cooking