Restaurants

Chef Gregory Gourdet Makes His New York Restaurant Debut Inside Printemps

The famed James Beard Award-winning toque’s passion for flavor and fashion converge at Maison Passerelle

By Gay Gassmann Photography by Alex Lau

August 1, 2025

Smiling person in a sweater and glasses sitting on a patterned green couch in a cozy, wood-paneled room. — Chef Gregory Gourdet.

It’s easy to see why the New York outpost of French export Printemps bills itself as “not a department store” despite the collections of shoes, gowns, and other high-end apparel on offer. There’s the Laura Gonzalez–designed interior, with surprising pockets of color and pattern around every turn; a fizzy Champagne bar that beckons passersby; and irresistible aromas wafting from the open kitchen of Maison Passerelle, where chef Gregory Gourdet draws people in with his gastronomic flair and joie de vivre.

An industry superstar, Gourdet serves as culinary director for the downtown destination’s five restaurants, with Maison Passerelle—an 85-seat fine-dining spot on the first floor with its own entrance on Wall Street—getting top billing. After years in Portland, Oregon, where he launched his James Beard Award–winning restaurant, Kann, in 2022, Gourdet has returned to his hometown with a unique menu of global flavors that celebrate the Haitian dishes from his childhood.

Chef preparing food in a modern kitchen with various ingredients on the counter, while another chef works in the background. — Gourdet in the kitchen of Maison Passerelle.

Things have come full circle for this innovative chef, who trained under Jean-Georges Vongerichten. “I started with French fine dining, and it took a while for me to look introspectively and learn about my own culture,” says Gourdet, noting that one of his most cherished memories is of his mother in the kitchen making rice and beans. That dish is the first he learned, and it has remained on all of his menus, including that at Maison Passerelle. Called Diri ak Sos Pwa, it features beans simmered with Scotch bonnets, thyme, and a pinch of clove.

Person pouring sauce over grilled meat on a yellow plate with garnish and napkin on a marbled table. — Cane-syrup-glazed duck.

Elegant dish with vibrant red and green garnish on a turquoise plate, placed on a marble table. — Smoked beet salad with nuoc cham.

The menu is filled with other deeply personal dishes along with ones with far-flung influences. Sitting in front of Maison Passerelle’s dazzling site-specific stained glass installation by French designer Pierre Marie, Gourdet describes the menu as “French inspired cuisine from outside of France—the French Caribbean, West Africa, North Africa, French North America, French Asia.” Here, a smoked beet salad gets a Vietnamese twist, dressed with nuoc cham, lime juice, garlic, and chili.

As a rule, menus will change regularly to highlight the best seasonal ingredients. “This doesn’t necessarily mean sourcing the most expensive or the rarest from afar. Sustainability is more important, and we are honored to represent sources from the tristate area,” says Gourdet, who stocks his kitchen with produce from artisanal farms.

Person in a stylish black outfit looking at their reflection in an elegant mirrored bar with wooden and green accents — Chef Gourdet.

Elegant restaurant interior with neatly set tables, wooden chairs, and warm lighting creating a cozy atmosphere. — Maison Passerelle.

For someone who finds himself in chef’s whites most of the time, Gourdet still takes the opportunity to express himself through fashion, drawn to brands such as Tom Ford and Gucci as well as designers like Demna, Willy Chavarria, and Matthieu Blazy. “I came up in the ’90s in the city in the rave era. It was a big moment for streetwear and huge pants, and I loved it,” he says. “I appreciate a well-made piece of clothing, unique shape, the stitching. I think it’s just a way to express yourself.” Whether in or out of the kitchen, he makes it clear he has tremendous taste.