When the chef Yann Nury, 39, was growing up in Ardèche, France, summer meant a frenzy for peak-season produce.
“Melons, strawberries and peaches are my childhood,” says Nury, from the loft in New York’s SoHo neighborhood that serves as his invitation-only dining room, La Residence.
“For two weeks, that was almost all we ate — but only for two weeks.”It’s no surprise then that Nury, who cooked on Daniel Boulud’s private events team before setting out on his own almost a decade ago, is best known for delicate French fare made with ingredients at the apex of their micro-season prime.
Often, he combines his fruit and vegetable obsession with formal technique: think turnip and seaweed mille-feuilles cut to sharp 90-degree angles and single-bite tartlets filled with nearly translucent petals of heirloom carrot.
But he’s also hailed for his exactingly prepared versions of American comfort foods like burgers and s’mores, making him an ideal cookout host.
Persons:
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Organizations:
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Locations:
Ardèche, France, SoHo