Salsify Soup with Black Truffles, Scallions and Duck Prociutto by Chef Gabriel Kreuther

September 1, 2015 /

Chef Gabriel Kreuther

In 2010, Chef Gabriel Kreuther was among the first five Michelin star chefs to join us for the inaugural Napa Truffle Festival. Working together, the master chef team created incredible dishes for our now signature Truffles & Wine Dinner at La Toque. Our chefs’ blog this month features Chef Gabriel’s simple, yet amazingly complex and delightful truffled soup that we know you will enjoy sharing with friends and family!

One of New York City’s most celebrated chefs, James Beard award-winning and Michelin-starred Chef Gabriel serves a harmonious menu of refined, French-influenced cuisine with a distinctly New York spirit at his eponymous new restaurant, Gabriel Kreuther.

A native of Alsace, France, Kreuther was born in a region whose history has produced one of the world’s most renowned cuisines. Raised on a family farm, he grew up surrounded by fresh local produce and seasonal game. His mother taught him traditional Alsatian cuisine and, during school vacations, he often visited his uncle who owned a bustling hotel and restaurant in the nearby mountains. By age 12, Kreuther knew his way around a kitchen.

After nearly a decade as executive chef of The Modern, he moved on to open Gabriel Kreuther in June 2015. Here, Kreuther combines his classic French training and Alsatian heritage with his love of New York City dining to create a comfortably luxurious experience in the heart of Midtown Manhattan.

NEWS: In August, just two months after opening, Gabriel Kreuther received a 3 1/2-star review from Steve Cuozzo at The New York Post.

Salsify Soup with Black Truffle, Scallions and Duck Prosciutto


Salsify Soup with Black Truffle, Scallions and Duck Prosciutto