Michael Hartnell

The British aren’t coming, they’re here! New York City’s latest import is Le Caprice, opened at iconic hotel The Pierre in October 2009 following a $100 million renovation under the auspices of new owners, the Taj Hotel Group. Le Caprice is part of a group of tony London restaurants owned by British clothing business tycoon Richard Caring; others include the Ivy, Daphne’s, Bam-bou, Scott’s, J Sheeky and the original Le Caprice in Piccadilly.

Michael Hartnell from Daphne’s serves as the executive chef of the New York outpost of Le Caprice. Born in West London, Hartnell, 28, originally wanted to join the British Air Force, but a summer job at age 15 working in food prep under the tutelage of his brother at the Ivy got him hooked on the culinary world. He began apprenticeship training at the Ivy at age 16. Hartnell spent a year in Australia where he received further training in Perth at the well-known The Blue Duck, and in a number of five-star hotel restaurants in Melbourne.

Hartnell brings his international experience to Le Caprice, which is a cross between a bistro and modern brasserie. The menu is a mélange of classic British dishes and new American with an intercontinental flair. British favorites such as fish and chips with mushy peas and tartar sauce, kedgeree, and pot roast poussin are interspersed with items such Thai-baked sea bass, Heritage pork chops with braised mixed greens, and loin of lamb with pepperonata and squash blossom. Featured desserts include Scandinavian iced berries with white chocolate sauce, baked amaretti cheesecake with black cherries and raspberry ripple pavlova.

Hartnell shares his recipes for salmon fish cake (with buttered spinach and sorrel sauce), iced plum tomato soup with basil and baby mozzarella, and Eton Mess, a classic seasonal English dessert made with fresh strawberries, sweetened whip cream and meringue. He also discusses the differences between New Yorkers, Londoners and Australians, changing misconceptions about British cuisine and the beauty of making handmade pasta.

 

featured recipes from Chef Hartnell

Iced Plum Tomato Soup

Salmon Cakes

Eton Mess