About Jean-Georges Vongerichten

Jean-Georges Vongerichten

Jean-Georges Vongerichten is a celebrated chef and restaurateur with venues all over the world, including New York, Las Vegas, London, Paris and Shanghai. Born and raised on the outskirts of Strasbourg in Alsace, France, he apprenticed at the acclaimed Auberge de I’lll and trained under renowned chef Paul Bocuse. He then worked at top hotels in Bangkok, Singapore, and Hong Kong, where he fell in love with the local cuisines and started incorporating Asian flavors into his classical French cooking. In 1997, Vongerichten opened his eponymous restaurant Jean-Georges in New York City, which has since received countless accolades, including three Michelin stars. He’s the author of Jean-Georges and Home Cooking with Jean-Georges. @chefjgv

A slice of a creamy onion tart, with a flaky crust and tossed mixed salad on a white plate

Creamy Onion Tart

This tart wooed and wowed us with its sophistication, simplicity, and sturdiness. And unlike that other round eggy thing in a crust, this certainly won’t call into question anyone’s manhood.

  • (2)
  • 20 M
  • 40 M
  • 6
A fork cutting into a molten chocolate cake on a white plate with a scoop of ice cream.

Molten Chocolate Cakes

Sometimes called a volcano cake, this much ballyhooed molten dessert is, quite literally, bursting–er, oozing–with chocolate.

  • (8)
  • 30 M
  • 40 M
  • 48
Pate Brisee

Pate Brisee

Grandmothers tend to know a thing or three about pastry. Flaky, tender, buttery pastry. Witness this world-renowned chef’s recipe from his trusted grand-mère.

  • Quick Glance
  • 15 M
  • 2 H
  • 8
Three chicken samosas on a black plate with cilantro-yogurt dip

Chicken Samosas with Cilantro-Yogurt Dip

Deep frying these spring roll wrappers filled with chicken and Asian spices results in a light, flaky crust. Cool them off in the cilantro and yogurt dip.

  • Quick Glance
  • 1 H
  • 1 H
  • 0