The Endless Work That Goes Into New York’s Best New Michelin-Starred Menu — Mise En Place

Chef Christophe Bellanca still does his own mise en place every morning so he can show his staff how to execute the careful techniques that go along with every dish. He believes that standout dishes only require the most essential elements. This can be seen in how Bellanca and his team prepare dishes like the scallop with black truffle, Comté cheese souffle, wagyu beef cap, and more.