ne of the latest additions to Didier Virot’s restaurant empire, France Origine New York opened its doors to eager patrons with a menu full of inspired market fresh ingredients prepared with classic French technique. The dishes have a global-French flair, with aromas and flavours reminiscent of Lebanese, Moroccan and Vietnamese cuisine.

When perusing the menus, one has to try the Foie Gras of course; a gently sautéed ginger crust served with sesame potato, mango coulis and a soy-balsamic sauce. For the entrée, an exotic Grouper is roasted with almond and honey and served with a crispy rice cake, snow peas and lemon sauce – truly a Middle Eastern dish. The equally delectable seared natural beef sirloin marinated with lemongrass and pineapple and served with baby bok choy, haricot vert and soy tomato jus is succulent and sweet due to the Asian-inspired ingredients.

Overall the dining experience is light and relaxed – the cuisine is meant to be fun and challenge your palate, not leave you with a bitter taste in your mouth. For those who have tried every bistro dish that France has to offer, come and sample globally updated favorites from Virot’s kitchen. - E.J.