Although Spain is still not too well known, Jean-Georges Vongerichten is one of the world’s leading chefs. With a score of establishments under his baton, which bears his name, Jean Georges, is the great flagship of the fleet gastronomic French chef based in the United States.

In a privileged location in the basement of the prestigious Trump International Hotel in New York, a few steps from Columbus Circle and just in front of the southwest corner of Central Park, the restaurant Jean Georges looks all kinds of national and international awards. Among them were the three Michelin stars, the 17th position in the list for 2008 of the best restaurants in the world that produces Restaurant Magazine (having reached the ‘top-ten in 2005), or four stars from The New York Times (maximum score of this publication, which accompanies Vongerichten since she was almost 29 years and continuing until now, has exceeded 50).

The place, very New York has an initial reception in to check your reservation and for those that have arisen clueless without a coat-like case in which he writes, was kindly offered to lend a since it is mandatory use for dinner. In addition, in New York often turn tables in trendy restaurants, so it is likely that, despite the reservation, do you go to a bar attached to the main dining room (which actually belongs to the restaurant Nougatine, the other local Trump Hotel), where you can expect consolidated with a good cocktail or glass of wine. The dining room, high ceilings and dressed in shades of unbleached, beige and black, and chaired by a fun lamp design-whose branches covering almost the entire room, “has a half of tables, all round.

Vongerichten’s style, very personal, reinventing French cuisine, enriched by his knowledge of herbs, spices and, in general, Asian flavors. His technique brings together great resources from several areas, combining the use-has-Francesco where butter, various maceration eastern Mediterranean or more inputs, such as olive oil, both crude and in some sauteed.

If we limit ourselves to choose the letter, we have two tasting menus, both at $ 148, which is hardly an exaggeration to local level, especially if we consider that usually use luxury ingredients. One of the menu consists of working in classical and Jean Georges, and second, seasonal dishes.

Among his specialties, a seemingly simple egg blini with caviar and dill, that in the mouth becomes a bit aromatic, flavorful and delicate, the inevitable Asian sashimi, like salmon with cherry infusions; the intense flavor of the oil olive blue fin tuna macerated with lemon juice, or any of his dishes with lobster.

In desserts, the ingredient is chosen protagonist (citrus, red fruits, caramel, chocolate …) and served in four small compositions, which is present in different textures.

Superb wine list, well compensated in international names and numerous U.S. references. The average price of wine, about $ 90 whites and 120 reds. Special add some French and Australian wines.

For lunch at noon, offer a special menu priced very low, but falls far short of the real potential of the restaurant.