An evening inside Chevalier, the Baccarat Hotel’s sumptuous French dining room

Shea Gallante
Shea Gallante

Back in April, Chevalier, a French restaurant that’s about as luxurious as they come, opened in the Baccarat Hotel with Michelin-starred executive chef Shea Gallante at the helm. And half way into its first year, the restaurant is in full swing. LLNYC recently stopped by to put it to the test. Check out the images below.

The interior is impressive with buffed mirrors on the walls, soft lighting, comfortable seats and a wall of wine that is as sculptural as it is functional. The New York Times described the dining room as “a place where Bruce Wayne would have dinner.”

Shawmut Design and Construction worked for over 18 weeks to adorn the brasserie with stained, wire brushed pine on the walls and ceilings; metal and white opaque glass skylights; and a column of red resin at the entrance. The restaurant consists of a 80-person dining room, bar area and a private, 14-person chef’s table.


The place settings are elegant. Naturally, the crystal is all Baccarat.


The cocktails ($22 a piece) are reimagined classics. My sidecar was dressed up like a margarita (complete with a sugared rim). It was a bit sweet for my taste but was definitely original. My colleague’s French 75 was excellent.


The meal begins with a few nicely arranged bits.


It’s difficult to resist filling up on the house-made bread and rich butter.


To start we had the Hudson Valley Foie Gras, which is topped with crabapples gelée, brúléed quince, caramelized pistachio and celery.



And we followed that up with bluefin tuna.


The plating on every dish was perfect.



The white truffle supplement is $105.


For our main courses we had the butter poached Maine lobster…


…and the American Wagyu beef. Both were excellently cooked.

And finally for dessert, champagne and a cornucopia of sweets.



The restaurant is definitely worth stopping in next time you are on West 53rd Street or get hungry after a long day at the MOMA.