A New York Home Made Delicacy Named Mirjam Lavabre

A New York Home Made Delicacy Named Mirjam Lavabre
By Rachel Brunet, Editor of Le Petit Journal New York
The original version of this article was published in French in Le Petit Journal New York

Mirjam Lavabre’s home-made foie gras with sauternes is much more than just a holiday tradition, it has become a New York institution. She cooks the Hudson Valley duck livers halfway with sweet wine from Bordeaux and sprinkles them with both passion and generosity. A global citizen, Mirjam has pleased her customers palates for over a decade. Profile of a multilingual gastronome who has been living in the United States for nearly 30 years.

At Your Home, Without Me. Alexandra Morris’ Own Guide to Reinvent Parties

At Your Home, Without Me: Alexandra Morris’ Own Guide to Reinvent Parties

— Note that Tastings and Vranken Pommery America, along with the French Institute Alliance Française, will host a webinar / food, wine and Champagne tasting next June 29th at 630pm EST. Although limited to FIAF Young Patrons, you sill could participate by registering through Tastings Website (Click Here) | limited spots available, fee applies for dinner, wine and champagne delivered to your doorstep in New York City (60USD per person all included) —

The New York restaurants were asleep, all of them, when thousands of miles away, the godfather of dining, of elegance and the signature behind the crême brulée discreetly passed away in his native hilltop Tuscan village of Montecatini at the age of 88. Sirio Maccioni, the founder of the legendary Cirque, had defined an era of New York cuisine. Sirio was not a chef, but a Maître D’, a master in welcoming the rich, the famous, the Sinatras, and and the rest of us, the invisible food lovers. When he was in Manhattan, Sirio sat at the entrance of Le Cirque everyday faithfully, until its doors were finally closed in 2018. Sirio hired the best chefs from around the world, and was notorious for stealing them from other kitchens, which is how he came to find Daniel Boulud in 1986.

To Alexandra Morris, the glamorous, mischievous, somehow reserved, founder of Tastings–one of New York’s most renowned catering companies, as well as two restaurants in East Harlem, Maccioni was a legend.

When restaurants eventually wake up from the Covid pause New York, the landscape will be an uncharted territory. The elders perhaps will recall Maccioni’s tales and wonder what he would have done to adapt to the new gastronomic scene and to the disappearance of flamboyant cocktails and galas for a while. Alexandra Morris has already started to imagine her new tasty relationship with her clients, the restaurant at home and the digital parties. She calls it, ‘Tastings 2.0.’