Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

ADNY (Alain Ducasse @ Essex House)


MobyP

Recommended Posts

  • 3 weeks later...
Andre Compeyre, an incredible sommelier (and a true-blue exemplar of rigorous, Michelin-approved wine service), did indeed go over to Daniel.  But he is no longer there due to internal differences with the staff.

Is it possible that Andre is now at Les Halles? He's listed as the Les Halles sommelier on the website of the American Sommelier Association:

Andre Compeyre

Sommelier

Les Halles

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

Link to comment
Share on other sites

  • 1 month later...

Discussion of the new Ducasse venture in NYC - Adour - is located here.

John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
×
×
  • Create New...