Chef Sebastien Archambault believes in simple preparations highlighted by the best ingredients. He’s been developing his culinary acumen since a young age, working with his parents in their small restaurant, Crêpe Suzette, in Lubbock, Texas. Eventually, the family returned to Le Bugue, France, where the influences of his birth and upbringing in America and France led Archambault to develop a passion for food, which he pursued at culinary school in Paris.
Studying and working under legends including Guy Savoy, Alain Ducasse and Jean-François Rouquette (his mentor) shaped his journey, taking him to kitchens in Mexico; Corsica; Los Angeles; and Washington, D.C., before bringing him to head up Park Hyatt New York’s The Back Room at One57.
Located in the signature Park Hyatt New York, The Back Room at One57 invites diners to enjoy decadent food, drink and dessert amid softly hued and modern décor, with floor-to-ceiling windows on the hotel’s third floor. Under wine director Tristan Prat-Vincent the restaurant boasts rare bottles of Champagnes and wines as well as sustainable, biodynamic offerings. Inventive desserts by pastry chef Scott Cioe also accompany the seafood-focused, seasonally inspired menus of Archambault. Mouthwatering menu items include grilled octopus and pork belly with bean ragout, fried Brussels sprouts with lemon-chili and cranberry, and decadent seafood towers.
Archambault came to New York City from Washington, D.C.’s celebrated Blue Duck Tavern, where he won several awards. His mantra, “fresh, seasonal, local,” blossomed during his time in Los Angeles at L’Epicerie Market and Andaz West Hollywood Hotel’s RH Restaurant. Today, Archambault continues to build his repertoire of American dishes and modern classics.
What three go-to ingredients are always in your home kitchen?
Butter, tomatoes and garlic
What’s your favorite season for cooking, and why?
Fall for the mushrooms and the game; spring for the beautiful, tasty, first vegetables
Aside from your current position, what’s the best job you’ve ever had?
Working in Paris in a restaurant called La Cantine des Gourmets with my mentor, Chef Jean- François Rouquette
What’s the first meal you ever cooked?
I was 6 years old doing apple pie at my parents’ restaurant. I got my own station at 8 years old, making frog legs!
What are your first thoughts when you hear “farm-to-table”?
Taste, freshness, authenticity and respect
The Back Room at One57
Park Hyatt New York
153 W. 57th St.
New York, NY 10019
tel 646 774 1277
Since Cheval Blanc, an extraordinary, newly designed and refurbished 72-room hotel owned by Louis Vuitton Moet Hennessey, launched in September 2021, it has been the talk of the town. Le Tout-Paris remarks about its WOW factor … and the hard-to-get reservations for the 30 seats at Plenitude, the intimate, first-floor gastronomic outlet headed by chef Arnaud Donckele, who earned three Michelin stars at Cheval Blanc Saint Tropez. Reservations are also recommended for Limbar, the ground-floor bakery/café/tea shop/bar where we watched Pastry Chef Maxime Frédéric preparing desserts and an absolute must-have for dinner at Le Tout-Paris, the 7th-floor, all-day brasserie. This brightly colored space, with its raised seating and Fauve-like floor tiles and the adjacent Milanese restaurant, Langosteria, both have access to terraces facing the Seine River, with amazing views encompassing Notre Dame to the Eiffel Tower.
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