Celebrate Mother’s Day with a refined spring lunch at Maison Passerelle, located within Printemps New York. Chef Gregory Gourdet presents a seasonal three course menu highlighting the freshness and vibrancy of the season. Thoughtfully composed dishes include marinated beets with passion fruit and fennel, white asparagus soup with peekytoe crab, seared hake with preserved lemon and ginger scallion relish, and spice roasted chicken with harissa jus. To complement the experience, guests may enjoy seasonal sides such as spring vegetables with épices butter and roasted spring mushrooms with herbs. The meal concludes with a roasted strawberry pavlova with torched meringue and spiced hibiscus sorbet.

We invite guests to linger and continue the celebration throughout Printemps New York.