The iconic 1 Wall Street building in New York’s Financial District has officially welcomed its most anticipated addition: Printemps, the legendary French luxury department store, which made its U.S. debut on March 21. But this isn’t just another fashion destination—it’s a bold fusion of haute couture and high-end culinary artistry, with Haitian-American chef Gregory Gourdet at the heart of it all.
Under the direction of Kent Hospitality Group, Printemps New York introduces five unique food and beverage concepts, each designed to elevate the shopping experience into a sensory journey. From the decadent Haitian hot chocolate at Café Jalu, to fresh oysters and crudo at Salon Vert, to the bubbly at the Champagne Bar, and intimate vibes of the Red Room Bar, the offerings are diverse and refined. But the crown jewel of Printemps’ culinary lineup is undoubtedly Maison Passerelle, a fine-dining concept from Gourdet, officially opening its doors on April 17.
Born in Queens, NY, to Haitian immigrant parents, Gregory Gourdet’s journey is a story of culture, excellence, and homecoming. “I come from a place of culture and history,” Gourdet told Vogue, referencing his menu’s deep roots in heritage dishes like sos pwa—Haitian black bean purée served over rice. A graduate of the Culinary Institute of America and a former protégé of renowned chef Jean-Georges Vongerichten, Gourdet has built a name for himself with his acclaimed Portland restaurant Kann, which won him the James Beard Award.
“Cooking in NYC again means everything to me,” Gourdet shared in a heartfelt post on Instagram. “This is a homecoming.” He even gave fashion icon Anna Wintour a personal tour of Printemps’ new offerings, a full-circle moment underscoring his rising star power in both culinary and cultural spaces.
Maison Passerelle isn’t just about elegant plates—it’s about redefining French cuisine through the lens of the diaspora. Influenced by Afro-French, Southeast Asian, and Louisiana Creole traditions, the restaurant’s menu tells a global story. “It’s not just about French-Haitian food,” Gourdet said. “It’s about all places where French was spoken, where traditions fused with French techniques.”
As luxury brands like Bottega Veneta and Rick Owens grace the floors of Printemps, Gourdet’s Maison Passerelle reaffirms that true luxury is found in storytelling, identity, and flavor. With this bold fusion of cultures, history, and fine dining, Gregory Gourdet isn’t just cooking—he’s making history.
Credit: @printempsnewyork @maisonpasserellenyc @voguemagazine @todayfood
Written by: L’Union Suite Team
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