Alain Ducasse announced in April that Tony Esnault has been named the new Executive Chef of ADNY. Chef Esnault comes to Alain Ducasse at the Essex House from his most recent position as Chef de Cuisine at The Ritz Carlton, Boston. He worked for Alain Ducasse previously, from 1996 to 1999, at the renowned Louis XV Alain Ducasse Restaurant in Monte Carlo. In collaboration with Alain Ducasse, Chef Esnault demonstrates his culinary philosophy, expertise and interpretation of summer with his debut menu at Alain Ducasse at the Essex House. Chef Esnault’s dishes illustrate his respect for the integrity of quality ingredients in their most natural state through his characteristically light and delicate fare. He juxtaposes contrasting textures and crafts his dishes carefully to accentuate the flavor of each ingredient in a manner that allows for their true character to speak most clearly. “I have known Tony Esnault for nearly 10 years and have always been highly impressed with his culinary talents and utmost professionalism,” commented M. Ducasse on the new appointment. “We have been looking for the right opportunity to bring him back to the Alain Ducasse family and we feel he is the perfect person to further my vision for New York as Executive Chef.” Tony Esnault brings a wealth of culinary experience and talent to his new position at Alain Ducasse at the Essex House, including having successfully reinvented The Ritz Carlton Boston’s “The Dining Room” since its reopening in 2002. He was also voted Best Hotel Chef of America by the James Beard Foundation in 2004 and garnered four Mobil Stars in 2005 and four AAA Diamonds in 2004, among a host of other accolades. “I’m thrilled at the chance to work again with Alain Ducasse and am truly honored to be at such a wonderful restaurant,” said the 33-year-old Esnault. The Summer Menu: CAVIAR Iranian osetra caviar by “Caviar Russe” blinis, toast, fingerling potato, crème fraîche APPETIZER Selected garden vegetables, crisp and tender, crushed herbs Frog legs "meunières", delicate velouté, parsley/watercress coulis Duck foie gras terrine, white peach medley, toasted brioche Chilled steamed langoustine, fresh almond milk, cucumber, celery and radish with golden Iranian osetra caviar FISH Wild Alaskan salmon lightly poached, baby leeks, brocoletti, "nage vinaigrette" Maine Lobster, “haricots verts”, sugar snap and English peas ”en blanquette " Line-caught bass, razor and Manila clams, peekytoe crabmeat, shellfish emulsion Dover sole, braised rainbow Swiss chard, capers/lemon condiment Barramundi, yellow/candy beets, fresh hearts of palm Turbot cooked slowly, celery raw and fondant, citrus marmalade MEAT Squab breast, glazed radish, artichoke pairing, salmis jus Milk fed veal, oven roasted tomatoes, mozzarella, natural jus Lamb loin "au sautoir", baby spring vegetables, refreshed with mint Aged Ribeye of Black Angus, shallots, Boston bibb lettuce, panisses, sabayon Blue foot chicken, crayfish fricassee, wild mushroom and asparagus DESSERTS Passion fruit soufflé, coconut / banana / lime sorbet Baba, rum of your choice, Monte-Carlo Style Peach tart, verbena custard, red currant sorbet Chocolate / raspberries for the contrast lovers Strawberry / rhubarb "millefeuille", vanilla ice-cream TASTING MENU Selected garden vegetables, crisp and tender, crushed herbs Chilled steamed langoustine, fresh almond milk, cucumber, celery and radish Seared duck foie gras, rhubarb confit and roasted mango, tangy sauce Line -caught bass, razor and Manila clams, peekytoe crabmeat, shellfish emulsion Milk fed veal, oven roasted tomatoes, mozzarella, natural jus Cheese, perfectly matured Fine lemon mousse in a crunchy layered, grapefruit sorbet, zest juice