This is Part 4 of the MICHELIN x Starward G*Astronomy Series. Today we're with Jean-Georges Vongerichten in New York, at his Two Star restaurant Jean-Georges. Chef Vongerichten shares the culinary journey that has shaped his namesake restaurant, Jean Georges, and showcases two dishes: Foie gras “marzipan,” with quince-Riesling velvet, pistachio, almond. and rose, and lobster poached in whisky and passionfruit butter, with whiskey-glazed doughnuts. These are paired with two cocktails explained by wine and beverage director Rory Pugh: the Starward Sazerac and Starward Boulevardier.
By Kathryn M. Sheldon
Starward Sazerac
- 2oz Starward Two Fold whisky
- 1oz Cynar
- 3/4 oz Carpano Antica sweet vermouth
- 1/4 oz Amaro nonio
- 3 dashes Fee Brothers cherry bitters
- Rinse with Kubler Absinthe
Starward Boulevardier
- 1oz Starward Two Fold whisky
- 1oz Campari
- 1oz Carpano Antica formula vermouth
- 3 dashes Peychaud's bitters
All photos courtesy Kathryn M. Sheldon
- Starward Whisky at One Star Porto in Chicago
- Starward Whisky at Two Star Mélisse in Santa Monica
- Starward Whisky at True Laurel in San Francisco
Presented in partnership with Starward
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