VUE

Starches are limited on the menu but include either a risotto made from pearled farro with artichokes, romano beans and smoked paprika or fingerling gnocchi topped with a tomato coulis, parmesan cheese and charred corn. e heartier (meat-inclusive) entrées range from signature dishes like their tender Bavette au jus served with turnip puree, sautéed broccolini and horseradish or the heritage chicken with sweet corn and black currants. A seasonal standout during my late-July visit was the Dover Sole which was served over a buttery, but delicate, lemongrass foam with fresh summer vegetables scattered over top. e desserts at Le Jardinier are nothing short of head-turning (I mean that literally), executed to perfection by Pastry Chef Salvatore Martone—a third Robuchon alum. Similar to the restaurant's savory offerings, each of the desserts are in perfect harmony balancing bitter, acidic, salty and sweet flavors, while centering around one main ingredient. eir presentations are ambitious—not to forget the aforementioned "terrarium"—and are as wonderful to eat as they are interesting to look at. Take the lemon meringue tart, for example, which exudes the very essence of the fruit with complements of a citrus marmalade. e blueberry and lemongrass duo is simply a dish of contrast with a sorbet made from fresh blueberries and tangy coconut yogurt, fluffy lemongrass foam and crispy vegan meringues. Catering to the dairy-intolerant are a variety of plant-based ice creams with flavors including chocolate with rice milk; pistachio and cashew milk; and coffee with rice milk. In terms of what Chef Verzeroli has on the horizon, he didn't waste any time before opening his second New York City restaurant just one month aer Le Jardinier. Shun (pronounced "shoon") is named aer the Japanese culinary tradition that celebrates seasonal food at its peak flavor. While the two restaurants share similarities surrounding seasonal cooking—and occupy space in the same luxury high-rise—Shun is grounded in French technique while utilizing traditional Japanese ingredients. "All of the experience and knowledge I gained working with Chef Robuchon serves as the foundation of my cooking. However, with the opening of Le Jardinier and Shun, I'm able to develop my own culinary voice, and explore my personal creativity as a chef," he explained. rough his most recent ventures, Chef Verzeroli hopes to introduce tri-state area diners to a fresh take on fine dining, one that he believes emphasizes the luxury in simplicity. BEGINS OCTOBER 7, 2019 [ LIMITED TO 20 PARTICIPANTS ] VISIT: WWW.EVOLVEFITCLUB.COM/E7CHALLENGE TO SAVE YOUR SPOT TODAY INFO@EVOLVEFITCLUB.COM | (973) 315-1219 | 116 ESSEX ST, MILLBURN, NJ 07041 FULL FITNESS ASSESSMENT: • 3D Body Scan • Vo2 Max Test • Metabolic Test • Movement and Health Screen TRAINING AND CLASSES PER WEEK: • Two customized training sessions via Evolve App • Five yoga and strength classes per week selected by accountability coach • Access to Evolve Gym and Trainers NUTRITION: • Daily Meal Plans (plant based options available) • Grocery List • Local Restaurant Guide • 10% off Juicebox purchases during challenge ACCOUNTABILITY: • Accountability Coach • Access to private Facebook group ALSO INCLUDES: • Heart rate monitor • Official E7 Challenge t-shirt

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