Le Marais: A Rare Steakhouse - Well Done

Review Le Marais is far and away the best steakhouse of its kind. Le Marais Cookbook is hilarious, irreverent and full of excellent recipes, stories and general advice; it belongs in your kitchen.--Chef Anthony Bourdain The beloved New York City restaurant made us wait over twenty years for this book. I am happy to say, it was worth the wait. Enjoy food for every course, in every season in a stunning tome that pays tribute to the talent and accomplishments of Mark Hennessey and Jose Meirelles . They gave a gift to kosher New York in Le Marais. Make this book a gift to yourself and recreate a bit of their magic in your own home. --Susie Fishbein, best-selling author of the Kosher by Design Cookbook SeriesThe enormously successful Le Marais is a strictly kosher restaurant with great French food, plus a state-of-the-art butcher shop…quite a coup for Jose. Congratulations on a book well done and perfect for the home cook.--Chef Alain Sailhac, Dean Emeritus, International Culinary Center Le Marais is my favorite steakhouse in New York, kosher or not, and Jose Meirelles is a real mensch, Jewish or not. --Alan Richman, GQ Food and Wine CriticLe Marais is one of those restaurant gems that you find that caters to all. Their first cookbook is filled with delicious recipes and in depth guidance on proper butchering and presentation of meat. Bravo to Jose and Mark!--Salvatore Rizzo Owner/Director De Gustibus Cooking School by MieleJose's story is a classic New York story; it personifies the New York ethos. And it's proof of the growth of the observant Jewish community in America that wants to eat out at high- quality kosher restaurants. It has remained popular for so long because the food, wine, and service are so good. It just also happens to be kosher. --Hadassah and Joe Lieberman About the Author MARK HENNESSEY is executive chef at Le Marais NY. He began cooking when he reached the age where he needed more food than his poor mother could prepare. After graduating the Culinary Institute of America in New York, through which he served an externship at the Scottsdale Princess Hotel in Scottsdale, Arizona, he went on to become sous chef of Stingray on the Upper West Side. Following a four-year run at Les Routiers, he became executive chef at the kosher restaurant Levana, paving the way for his (so far) eleven years at Le Marais, the city's only kosher French brasserie, renowned for its excellent cuisine and in-house retail butcher shop. JOSÉ de MEIRELLES is executive chef and co-owner of Le Marais NY and Clubhouse Cafe. He has loved cooking since he was a small boy growing up in Porto, Portugal. Although he attended business school and became a banker, food and cooking remained a dominant passion, and in 1987 he graduated the French Culinary Institute in New York. After stints at the famed La Réserve, Maxim's, and Park Bistro, José decided to bring his classical style of cooking to the kosher community. He opened Le Marais NY in 1995 with Philippe Lajaunie in the Times Square area.