is is essentially where Chef Verzeroli sees us heading in the
future, having already observed restaurant-goers from across the
globe taking a more flexitarian approach. e movement gaining
traction right now is one where locally-sourced fruits, vegetables
and herbs take the lead on plates over fish, meat and poultry.
I've seen enough cauliflower steaks and plant-based burgers to
know this to be true, but it takes some convincing to make today's
Midtown diners buy into "health food" as haute.
"e menu and concept for Le Jardinier was inspired by the way
I like to eat these days; vegetable-based, but not fully vegetarian,"
Chef Verzeroli said. "I love to feel the sense of nature and the
seasons on my plate, and put as much care into the treatment of
the vegetables as the proteins."
"I love to feel the sense
of nature and the seasons
on my plate, and put
as much care into the
treatment of the vegetables
as the proteins."
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