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Bars Dining Featured Lifestyle NYC

JARDIN SECRET Ladurée x Bagatelle Pop-Up

What do you get when you pair these two icons?

It goes without saying that if you want the best you have to learn from the best!

Ladurée, the 150-year old iconic French restaurant and teahouse, and the esteemed NYC French Bistro, Bagatelle have collaborated on a special pop-up.

Trust us, you will want to book right away, before its too late.

 

ARDIN SECRET Ladurée x Bagatelle Paring
Ladurèe 16 rue Royale

The Ladurée, history of Parisian tea rooms is intimately tied to the history of the Ladurée family. It all began in 1862, when Louis Ernest Ladurée, a man from France’s southwest, created a bakery in Paris at 16 rue Royale.

Louis Ernest Ladurée’s wife, Jeanne Souchard, had the idea of mixing styles. The Parisian café and pastry shop gave birth to one of the first tea rooms in town. The ”salon de had a definite advantage over the cafés, women could gather in complete freedom. At the time being a woman and able to gather was not what women of today have the freedom to experience.

 

ARDIN SECRET Ladurée x Bagatelle Paring
Elisabeth Raberin Holder Ladurèe Co-President USA

 

Ladurée’s refined atmosphere, laden with history, caught the attention of David Holder and his father Francis Holder, founder of the Holder Group.

In 2011 New York City was graced with the first Ladurée on Madison Avenue followed by the US’s first full restaurant and garden in New York’s trendy Soho neighborhood.

Since its opening in February 2014, the Parisian husband-and-wife team of Elisabeth Holder Raberin and Pierre Antoine Raberin has been running the iconic SoHo tea salon.

Holder Raberin’s family bought the original little Ladurée bakery on Rue Royale in 1997, but it’s been in Elisabeth’s blood long before that. “We used to go there for lunch every Saturday when my brother was studying in Paris,” she remembered and explained, “You don’t discover Ladurée, you grow up with it in France.”

“To this day the Ladurèe is a global institution and the best locale to indulge in dèlicieuse French cuisine, and pastries, in an ambiance vraiment française.” Grace A. Capobianco 

Two New York Institutions

Bagatelle, widely recognized as a Meatpacking District staple and NYC institution. This flagship location continues to thrive after nearly a decade in the neighborhood, reminding guests daily of the unique and magnetic ambiance that made it famous.

The esteemed restaurant destination was originally designed to reinvigorate the neighborhood and bring the European flare back to the Meatpacking District. Bagatelle continues to delight diners with unmatched service and outstanding seasonal cuisine.

ARDIN SECRET Ladurée x Bagatelle 
Founders of Bagatelle Aymeric Clemente & Remi Laba

Aymeric Clemente & Remi Laba the brains behind the Bagatelle Brand. Bagatelle came to life when these business partners, shared a desire to translate their previous experience in Hospitality in an environment that stood a lot closer to their idea of what a modern dining destination should be like, and was in line with their own aspirations. To them, Bagatelle is a lifestyle, a way of life, where Joie de Vivre is a constant driver.

Bagatelle has taken over Ladurée’s magical secret garden in the evenings and has created a mouth-watering, bespoke dinner menu. It includes several Ladurée specialties, and of course delicious desserts.

 

ARDIN SECRET Ladurée x Bagatelle 
The Cocktail Menu
ARDIN SECRET Ladurée x Bagatelle 
The Menu
ARDIN SECRET Ladurée x Bagatelle 
QRQ Menu

Ladurée and Bagatelle want diners to feel comfortable and enjoy a night out with unmatched service and outstanding cuisine.

Social distancing of six feet between tables, and the official restaurant health and safety guidelines are strictly enforced.

Could there be future seasonal pop-ups for the two brands? It’s certainly possible!

Ladurée Soho
76 Thompson Street

Wed – Sunday
646-392-7868 or Opentable

Follow Us: @ladureeus @bagatellenyc #jardinsecret #ladureexbagatelle
Categories
Chefs Dining Featured Restaurants

How Black Seed Defines Its Bagels

New Yorkers love their bagels, and Black Seed is one of the hottest bagel joints to join the market in the last five years. Since their opening in 2014, James Beard-nominated head baker Dianna Daoheung has been making a unique bagel that combines New York and Montreal styles. We talked with Dianna about Black Seed’s personal style, how they stand out in New York’s competitive bagel market, and their beloved monthly chef collaborations.

Downtown: In such a bagel saturated city, how did you decide to start Black Seed? 

Dianna Daoheung: Five years ago, Matt Kliegman and Noah Bernamoff (Black Seed’s owners) were having beers and discussing the sad of a state the bagel world. They decided to do something about it by opening up a shop. That’s when they brought me in to create the perfect hybrid bagel that uses both NYC and Montreal techniques and traditions.

Downtown: How do you categorize your bagels or why can’t they be categorized? 

DD: We like to say they are a perfect hybrid of a Montreal and NYC bagel. The dough is very NYC, but the cooking methods (using wood-fired oven and boiling in a honey-water solution before baking) are very much Montreal. 

Downtown: How did you develop the recipe? 

DD: I did a lot of tasting, traveling, experimenting, and trailing at some amazing shops. 

Downtown: Is anyone else doing something similar to your NYC/Montreal hybrid bagels? 

DD: There was a shop about six years ago but they shut down. I wouldn’t be surprised if there was, but not that I know of. 

Downtown: Did you expect to gain such a cult following? 

DD: I 100% did not expect a cult following. I am still so flattered by the devotion people have for our bagels. Seeing people willing to stand in line for something you created is such an amazing feeling. 

Downtown: How did the chef collaborations come to be?

DD: This all started when I noticed chefs coming in daily before their restaurant shifts. As the chefs and I would talk “shop,” they would often comment on their dream bagel, so for fun we started created weekly specials based on their creations. We have now expanded it to monthlong.

Downtown: What has been one of your favorite specials? 

DD: Oh man, that’s like asking which kid is your favorite! There honestly have been so many. But I guess if I have to pick, I would say the Baogel (a Chinese pork bun, where we used bagel dough to create the outside). It created a lot of buzz and was a product that I grew up with. 

Downtown: How do you choose who to collaborate with? 

DD: We choose chefs that have a similar ethos in business as we do and whose foods truly inspire us. Luckily the industry is very tightly knit so we all have six degrees of separation to connect us. 

Downtown: What is the development process like for a collaboration? 

DD: I give certain guidelines to the chefs (this is important due to kitchen equipment we have in the shops). They then shoot me back some ideas, and I will let them know what works and what does not. I will then start to experiment based on their ideas and then take the samples to them. From there, we photograph it and then announce it to the world! 

Be sure to check out this month’s collaboration with Violet, the new Rhode Island style pizza spot from the Pizza Loves Emily group. The special sandwich is made with chorizo, fried egg, melted provolone cheese, and grilled and sautéed kale then topped with sliced banana peppers and served on an everything bagel.

Categories
Design Featured NYC

Design Giants Merida + FAIR Combine Forces With a New Joint Showroom at the New York Design Center

Earlier this year, two similarly minded companies decided to combine forces and open a joint 7,000-square-foot showroom on the 26th floor of the New York Design Center. Merida, a textile design house and rug maker, now shares an incredibly gorgeous space with FAIR by Brad Ford. We sat down with Merida’s CEO, Catherine Connolly, to discuss all aspects of the design decision, the space, and what’s new at Merida. We left with some serious decor envy and a new appreciation for the craftsmanship and attention to details espoused by both companies.

MERIDA'S NY DESIGN CENTER SHOWROOM WITH FAIR
Merida + Fair Showroom; Photograph by William Geddes.

Downtown: FAIR is one of our favorite showrooms! We are so excited to hear Merida is sharing a space. How did that collaboration come about?

Catherine Connolly: I totally agree with you about FAIR—we love it too.  Brad and I met through a mutual friend several years ago and we connected over our love of makers and the idea of re-imagining craftsmanship in America.  We also share Southern roots which is a connector. When Jim Druckman approached Brad about taking on a larger space, he talked to me about combining our companies in a joint showroom. Our idea is to create a different experience for designers by letting the space showcase the craftsmanship and invite designers to slow down and discover the amazing but often subtle details inherent in our products.

Downtown: What has the process been like? Can you describe the showroom to our readers? 

CC: I have remarked to so many people about how simple the process of combining our teams and the space has been.  So often in life things seem harder than they have to be, but in this case it has been much simpler than I could have imagine. We had a tight deadline and Brad really had a vision for clearing out the old space and creating a minimalist shell for the new space that would allow the magnificent natural light to fill the showroom and our products to tell their story.

Merida + FAIR showroom.
Merida + Fair Showroom; Photograph by William Geddes.

Downtown: What do you think your rugs add to the space?

CC: I think textiles are the heart and soul of spaces. They add texture, color, and sometimes pattern, they absorb noise, invite conversation, and add warmth.  In our space, they add dimension and depth to the incredible furniture that Brad has so brilliantly curated.  We actually had our rugs in the former FAIR Showroom, but now we are also able to showcase our rugs in a way that enables the designer to appreciate the artistry, design, and integrity as much as the depth, quality, and feel of the rugs.

Downtown: In terms of designers enjoying the space, do you find it gives them more context to see what various designs can bring out of each rug?

CC: Our hope is that designers will come and linger in the space.  We hope that designers and their clients will come and enjoy the space by sitting down, seeing how the light interacts with the rugs and the furniture, and more importantly, to experience how they feel in the space.  We have already received a tremendous amount of feedback about how great it is for designers to see our rugs in the showroom in combination with the furniture. We are also seeing more and more designers bringing their clients in to the showroom which is fantastic.

New Merida Fair Showroom + FAIR.
Merida + Fair Showroom; Photograph by William Geddes.

Downtown: Where are all your rugs sourced or made?

CC: There are three main aspects of Merida’s design point of view: the first is a relentless commitment to natural ingredients. All our rugs are made from rapidly replenishable materials such as plant fibers (like sisal and jute) and animal fibers (wool, alpaca merino) The second is that we care deeply about the makers—the integrity and the spirit of the rug depends greatly on the talented people weaving the rugs, so we invest in them deeply. The third is that our products are innovative—we are creating things that are original, whether it is the way in which the sisal is blended before it is woven, or an entirely new way of weaving and tufting rugs. 

We have a 30-year-long relationship with our partner in Belgium where we get all of our woven sisal products. We have a similar relationship with our partner in India where develop all of our jute products, and a third partnership is in the Philippines for all of our abaca rugs. The vast majority of these rugs are made to order in our Fall River workshop where our craftsmen cut and finish the rugs to the designers’ specifications. 

Catherine Connolly of MERIDA and brad ford of FAIR at the new York design showroom.
Merida + Fair Showroom; Photograph by William Geddes.

The other component of our business are the rugs that we make from scratch in Fall River, MA. All of our wool, alpaca merino, mohair, and linen rugs are designed, woven or tufted and finished in Fall River with our team of designers and craftsmen.

Downtown: Do FAIR and Merida share similar ideas of how things should be made?

CC: In the first conversation Brad and I had, we realized that we had very similar views about makers and how important craftsmanship is to our industry. We both love the idea of things that are well made from concept through to fruition.  Craftsmanship takes time, it is not cheap, it is not fast, and it is absolutely not disposable.  This philosophy is nothing short of counter cultural right now, but I think people are increasingly yearning for something different from their products, taking the time to understand how things are made, and are appreciating the details that distinguish amazing work from mediocre work. That is rewarding in and of itself.  The discovery and the knowledge are as satisfying as the purchase ultimately.

Downtown: What are some of the rugs you currently have on display in the showroom and what drew you to carrying them?

Catherine Connolly of MERIDA and Brad Ford of FAIR share a showroom at the New York Design Center.
Merida + Fair Showroom; Photograph by William Geddes.

CC: Right. Now we are really showcasing two different collections in the showroom. The first are products that we developed over three years with our partner in Belgium. They are part of our Wander collection and they are incredibly innovative and showcase a modern take on sisal and wool rugs. We had to develop special yarns, and we had to retrofit the loom in Belgium to create these rugs. Our team had to develop an entirely new way to finish the rugs, and they are spectacular.

CC: The second collection we are showcasing both on the floor and hanging on the walls are from our Atelier 18 collection. Sylvie Johnson joined Merida as our Artistic director in late 2017 and traveled back and forth from Paris (where she resides) to Fall River to develop this first collection. Sylvie is one of the most talented weavers in the world, and she brought her vision and talent to our team in Fall River. Together they created an extraordinary collection that started in Fall River with the use of entirely new yarns that were blends of mohair, wool, alpaca and even leather and sisal in some of the collections. These yarns are then woven or tufted in combined looms and machines with intricate handwork. 

Downtown: We love that they are displayed as large art pieces in some cases. What inspired this?

CC: For our new Atelier 18 collection, Sylvie set out to create textiles that were totally unique starting with the yarns, and carried through to the weaving and finishing. As with so many things, the beauty is really in all the details and the extensive development process that refined the rugs tremendously from start to finish. When we finalized the Atelier collection we thought of them as works of art and we felt one of the best ways to showcase these details was to hang them as art. We had an exhibition in January in Paris during Deco Off at Galerie Alain Le Gaillard. It made us realize how impactful it was for everyone to really see the intricacy and sophistication of the weaving for this collection and we decided that we should do that in New York as well.

Catherine Connolly of MERIDA and Brad Ford of FAIR share a showroom at the New York Design Center.

Downtown: What do you most love about sharing the space with FAIR? What kind of collaborations do you foresee occurring?

CC: We love sharing the space with Brad and his super talented team because we are able to combine ideas and collaborate at a much more in-depth level. The two teams merged almost seamlessly which is still incredible to me, and we love the diversity we both bring to the table.  We recently had our opening party for the showroom and the overlap on our invite lists was less than 20%!

Downtown:
What has the reaction to the space been like?

CC: We have been overwhelmed by the positive reaction our new showroom has received.  The comment we heard over and over again at our opening event was this “marriage” makes sense. 

Downtown: If you could pick any FAIR piece and any one of Merida’s rug designs to take home, which would they be and why?

CC: Quite frankly, I think I would take any piece in that showroom with any one of our rugs but there are two that I love in particular. Right now, the Sylva Daybed by Coil + Drift of Brooklyn is sitting on our Saga Midnight Flax rug from our Atelier collection which I adore. The second is a stunning circular couch, the Dandy Sofa by MassProductions of Stockholm Sweden that is on a Dash rug from our Wander collection—I would love to have both of those.

Categories
Fashion Featured

SNIDEL Launches Limited Edition Queen Collection Just in Time for the Oscars

Luxury women’s brand SNIDEL teamed up with the legendary rock band Queen for an extremely limited collection of pullovers, totes, and phone cases available only at their Lower East Side flagship store. If your Oscar party requires you to dress in theme with the nominees, this collection is a perfect way for you to show your love of Bohemian Rhapsody and its five nominations. Peep the items below then head to 144 Orchard Street to pick up an item from the exclusive collection.


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Dining Featured

Bagatelle and OddFellows Team Up for a Great Cause this Month

Downtown favorite Bagatelle has an exciting dessert that tastes delicious AND gives back. For the month of February, Bagatelle teamed up with OddFellows Ice Cream to create a luxurious dish benefitting The Food Bank for NYC. Read on for more about this creation!

Photo by Alessandro Santoro, courtesy of Bagatelle NYC

La Bulle, created by Bagatelle pastry chef Julien Chantereau, consists of a white chocolate sphere topped with gold leaf encasing blood orange and olive oil ice cream on top of a bed of blood oranges finished with warm blood orange sauce. $7 from each dish ordered will go to The Food Bank for NYC.

Photo by Alessandro Santoro, courtesy of Bagatelle NYC

Blood orange was selected for the dish because the color represents joy and compassion, two key ingredients that benefit guests and Food Bank recipients. You have until the end of the month to sample this show stopping sweet!

Bagatelle
1 Little West 12th Street
Monday–Wednesday: 6:00 PM – 12:00 AM
Thursday: 6:00 PM – 1:00 AM
Friday–Saturday: 11:30 AM – 2:00 AM
Sunday: 11:30 AM – 12:00 AM

Categories
Dining Featured

Dough Launches Doughnut with Model Iskra Lawrence for Fashion Month

Artisinal doughnut shop Dough has collaborated with model Iskra Lawrence for a limited edition doughnut only available during Fashion Month. The brioche doughnut is topped with a white chocolate and raspberry glaze along with a white chocolate drizzle and dried raspberries and is available through the end of February. 10% of the proceeds from the sale of this collaborative doughnut will benefit the efforts of the National Eating Disorders Association (NEDA).

Iskra is a brand ambassador for NEDA as well as an #AerieReal Role Model who supports body positivity and self-care. She said,

I am beyond excited that Dough has created a doughnut in my name to celebrate fashion month. The Iskra doughnut is made with some of my all-time favorite flavors and natural ingredients. It’s a fun reminder that we should all be able to savor life’s special moments, reject any social pressure or toxic diet culture messaging, and try to stay focused on fully enjoying our lives and love for food!


Dough has done some VIP collaborations in the past, including ones with Chrissy Teigen and Kevin Durant. Dough owner Steve Klein said this one came to be because,

I’d seen Iskra eating our doughnuts, and she always had such a great reaction to them, so we already knew she was a fan. We love the work she does, and the fact that she is a model who still enjoys sweets. I sent her an Instagram DM, and let her know that we’d like to make a doughnut for her, and she was ecstatic. She let me know her favorite flavors are white chocolate and raspberry, so our chef Laura Palace came up with a phenomenal glaze that blends both of those, and topped it off with fresh dried raspberries and a white chocolate drizzle.