"White, now overseeing eight restaurants including one in London, has had a few missteps along the way with concepts like a bar and steakhouse. However, Vaucluse sees White and his team reinterpreting the cuisine of Southern France with a focus on fine dining in New York. The restaurant's atmosphere is beautiful and light, with a bar featuring live jazz that is popular among the affluent crowd. The dining room slowly filled with older patrons, many with specific dining preferences.
The majority of the patrons at Vaucluse were well-dressed and exuded luxury, giving the room a grand feel. The servers worked with great poise, even when faced with challenging customers. Dinners at Vaucluse will realize they are dining in an environment where Michelin-starred restaurants and famous chefs are commonplace. The menu, inspired by Paris and Café Boulud, showcased a variety of bold and delicious dishes.
One standout dish was the foie gras, sourced from Canada and served with housemade seasonal jam and toasted brioche. Another recommendation was Vaucluse's signature "Epaulettes," featuring rabbit and Reblochon cheese ravioli in a buttery pan sauce with black truffle shavings.
Overall, the meal at Vaucluse was impressive, with standout dishes like the confit duck and the Paris Brest dessert. Though some dishes fell short, Vaucluse's dedication to high-quality ingredients and French-inspired cuisine was evident throughout the meal."
