In the heart of Manhattan’s Financial District, there is a new energy within the storied walls of One Wall Street. Printemps, the legendary Parisian purveyor of luxury and taste, has made its long-awaited American debut transforming the landmark Art Deco tower into a sanctuary of French glamour and cosmopolitan delight. In a neighborhood defined by the rhythm of the closing bell, Printemps continues to be so much more than a store this fall season. The luxury retailer provides each patron an experience that bridges fashion, culture, and gastronomy with effortless grace.
For those who come seeking French design, the true revelation lies not only in its dazzling wares but in the culinary artistry that lives within its walls. Here, amid marble mosaics and gilded frescoes, fine dining becomes as essential to the Printemps identity as silk and sequins. Chef Gregory Gourdet, the Haitian-American visionary at the helm, ensures that every meal tells a story of flavor, heritage, and joy.
Dining at Printemps is more than a pause between purchases; it is an opportunity to savor the moment and indulge in a culinary joie de vivre. Gourdet, a three-time James Beard Award winner and finalist on Top Chef, has curated five dining spaces that elevate the idea of eating in a luxury store to an art form. Each venue within Printemps is distinct yet harmonious and designed to reflect the brand’s Parisian elegance and Gourdet’s global imagination. At Maison Passerelle, the anchor restaurant, classic French cuisine finds new rhythm through the lens of the French diaspora. At Salon Vert, oysters glisten beneath soft brass lighting while diners sip Champagne overlooking Broadway. Café Jalu fills the air with the scent of Haitian hot chocolate, while the Red Room Bar entices with inventive cocktails and late-night charm. Whether it is a slow brunch, a quick espresso, or a romantic dinner, each concept captures a different expression of French refinement reimagined for New York.
Salon Vert courtesy Gieves Anderson for Printemps
Maison Passerelle embodies the spirit of connection that defines Printemps and was named aptly so with its title meaning “bridge” in French. Beneath sweeping frescoes and luminous stained glass, Chef Gourdet crafts dishes that honor French culinary tradition while celebrating the flavors of the Caribbean, Africa, and Southeast Asia. His plates are classic and contemporary, drawing upon the shared history of places once touched by France yet defined by their own proud foodways. A duck breast glazed in cane syrup and tamarind evokes West African influences, while plantain bread with spiced butter speaks of the Caribbean warmth that infuses Gourdet’s cooking. His interpretation of French cuisine moves beyond nostalgia, choosing instead to celebrate unity through taste. The experience feels as if Paris, Port-au-Prince, and New York have gathered at one table. Beneath the glow of stained glass and the murmur of conversation, Maison Passerelle invites diners to savor the idea that luxury is savoring the fusion of food under the stained glass that adorns the dining space.
Maison Passerelle courtesy Printemps
The space itself is designed by the acclaimed architect Laura Gonzalez and feels like stepping into a living fresco. Emerald green and burnt orange hues play against natural woods and hand-painted tiles, creating a balance between opulence and ease. From the lighting to the flatware, every element is designed to create a sensory experience that lingers long after the last bite. At the marble counter, guests can watch Chef Gourdet’s team move with quiet precision, plating dishes that seem almost sculptural.
Maison Passerelle courtesy Printemps
The menu reads like a narrative of Gourdet’s journey. Born in Queens to Haitian immigrant parents, he carries with him a deep understanding of flavor as heritage. His cooking pays homage to his mother’s recipes, especially the humble Haitian staple of diri ak sos pwa, a soulful combination of rice and beans enriched with spice and olive oil. At Printemps, he transforms these familial memories into refined compositions that bridge continents. His cuisine does not mimic tradition; it honors it through innovation. In a single meal, a diner may move from the sweetness of caramelized pineapple cake to the savory warmth of ras el hanout–rubbed chicken, discovering connections between French elegance and diasporic resilience. For Chef Gourdet, each dish is both a memory and a manifesto that fine dining can be inclusive, layered, and profoundly human.
Salon Vert, perched on Printemps’ second floor, offers a different ambiance. The space glows in shades of green and rose, with brass fixtures and striped accents that echo the playfulness of 1920s Paris. Here, the raw bar is the star, serving oysters with Haitian green seasoning and Creole shrimp cocktail with horseradish and habanero. The peekytoe crab remoulade, layered with gem lettuce and caramelized onion, channels the glamour of mid-century cafés while tasting distinctly modern. Guests sip sparkling rhubarb tonics or flutes of vintage champagne as the city rushes below. It is a place for conversation, flirtation, and the quiet art of people-watching. Salon Vert proves that even in the city’s most serious financial corridor, there is room for beauty, leisure, and laughter.
Red Room Bar courtesy Printemps
For those drawn to a moodier allure, the Red Room Bar beckons. Once reserved for bank executives, this landmarked space glows with soft light and elegant design. The bar’s mirrored surfaces and ruby tones frame a menu of cocktails that are as creative as they are comforting. The Kafe Negroni, infused with Haitian coffee, balances bitterness with warmth, while the Tamaren Royale, kissed with tamarind and brown butter, feels like liquid gold. Non-alcoholic elixirs receive equal care, reflecting Gourdet’s holistic approach to hospitality. Here, Wall Street’s tempo shifts from transactions to toasts.
The casual spaces at Printemps even hold their own sense of theater and whimsy. Café Jalu, a pastry shop and café named for Gourdet’s Haitian roots, serves flaky viennoiserie beside mugs of velvety hot chocolate and single-origin coffee. It is a place where shoppers pause between floors and the scent of butter and espresso mingles with that of new leather and perfume. Nearby, a petite Champagne bar invites indulgence with pink baubles and sparkling glasses, offering the ultimate accompaniment to an afternoon of couture. Every element has been designed not as a convenience but as a continuation of the Printemps story. In this world, dining is not an afterthought; it is essential.
The presence of Gregory Gourdet gives Printemps New York its heartbeat. His philosophy extends beyond technique into storytelling. He treats ingredients not as commodities but as vessels of culture, using food to trace the shared histories of places connected by French influence. The inclusion of sugarcane, tamarind, and plantain speaks to a lineage of resilience, reinvention, and good taste. Every dish becomes a conversation between traditional and modern flavors with an authentic presentation.
Gourdet’s restaurants have transformed the building into a living expression of modern luxury rooted in diverse history and proud heritage. When Maison Passerelle, Salon Vert, Red Room, and Cafe Jalu first opened, it signaled a turning point for the Financial District. Typically dominated by quick lunches and boardroom dinners, the area is vibrant with renewed energy. Couples linger over duck confit beneath stained glass, executives trade deals over desserts, and fashion aficionados enjoy local artists at the Red Room. Seems like Printemps found a way to bring its joie de vivre to Wall Street.