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Laundromat – New York

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After five successful years in Paris, Fulgurances is opening an outpost of its chef residency in Brooklyn, New York.

Fulgurances, Laundromat

Tasting menu (6 courses) $89
Wine pairing $60

open Tuesday to Saturday
5.30pm to 10pm

contact: [email protected]

 

phone +1 347 223 4106

Laundromat – New York

Book online

After five successful years in Paris, Fulgurances is opening an outpost of its chef residency in Brooklyn, New York.

Fulgurances, Laundromat

Tasting menu (6 courses) $89
Wine pairing $60

open Tuesday to Saturday
5.30pm to 10pm

contact: [email protected]

 

phone +1 347 223 4106

“Fulgurances, Laundromat”, an incubator for rising chefs

Since 2015, Fulgurances has been bringing rising culinary talent into the spotlight through its chef residency program in Paris, “Fulgurances, l’Adresse.” We are now bringing the same to Brooklyn, New York, at “Fulgurances, Laundromat”. The principle is simple: similar to an artist residency, we invite young chefs for a three to six-month residency program where they can spread their wings, define and refine their culinary identity, and express themselves in their name.

 

National and international programming

In Paris, Fulgurances has invited both local French chefs and chefs from countries around the world: Israel, Estonia, the United Kingdom, Australia, Mexico, Ireland, and Portugal, to name just a few. With this new residency location we hope to do the same, because, for us, cooking is about being open to others and to the world. The goal is also to create bridges between Paris and New York, and perhaps even have chefs rotate from one city to another in order for them to be confronted with a new terroir, and a new audience.

We are thrilled to be in Greenpoint and to become part of this exciting and vibrant community!

At Fulgurances Laundromat each resident chef will serve a seasonal tasting menu reflecting New York state’s best produce.

For table for 1 to 7 please not that we do not take reservation by e-mail.
For a table of 7 or more or to host an event please contact: [email protected]

A note about gratuities: gratuities are neither required or expected. We did away with tipping to ensure that our entire team is compensated more equitably. Instead, a 20% administrative fee will be added to your bill.


In residence

Currently

Antoine Villard

October - December 2022

ANTOINE VILLARD, FORMER SOUS CHEF AT SEPTIME AND  DOUBLE DRAGON IN PARIS IS OUR RESIDENT CHEF UNTIL DECEMBER 3d.

….

It was no coincidence that Antoine found himself as the chef of Double Dragon for two years. After his previous trip to Asia, he was amazed by the sharp and vibrant flavors of the land, from the subtle spice of curry to the acidity of different citrus, the added tension of bonito flakes, and always with the vegetable at the center.

After working in multiple classic French and European restaurants, Antoine became the sous chef of Septime alongside Bertrand Grébaut, a position that he held for two years. Today, he himself was surprised by the mediterranean inspiration of his dishes. Spinach and sea urchin, bagna cauda, and Sacristains (a traditionnel Christmas dessert from Provence, made with puff pastry and almonds). His love for the south comes from his mother; “that is what she cooks at home, and that is the kind of cuisine I want to explore today, generous and enveloping.”
We are thrilled to have Antoine at Fulgurances, to brighten up our fall season !


Past resident chefs

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Mirali Dibalzi

Septembre 2022

Originally from Azerbaijan, Mirali Dilbazi spent most of his childhood in Ukraine. In 2021, after 2 years of delay due to COVID, the 28 year old chef opened a fine dining restaurant, “Mirali” in Kyiv.

 

Mirali’s cuisine is inspired both by his various encounters with different cultures, and his deeply rooted passion for seasonality and local products. For him, there is no hierarchy when it comes to ingredients; each one uniquely contributes its own value to a dish.

After only four months, his restaurant was forced to close, on the 24th of February when Russia invaded Ukraine.

 

Elena Lysytska has been in charge of the guest experience at Mirali since the opening. She is the one who builds and nurtures the Mirali brand, handling marketing and communication, creating an incredible journey for guests. When the war started in Ukraine, Elena fled for Germany where she organized the “Mirali Charity Dinners Tour” with Billy Wagner’s (Nobelhart und Schmutzig) support. Together they organized 7 dinners in the most prestigious restaurants in Germany. All funds raised were used to pay the cooks and the rest donated to charity.

 

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Greg Wong & Soomin Yoon

July - August 2022

Fulgurances, Laundromat is thrilled to welcome Greg Wong and Soomin Yoon for a unique four-handed residency !

Soomin worked at New York City institution Estela from 2018 to 2021, an invaluable experience both in terms of cooking and the people he met along the way. Greg worked at Mission Chinese Food back in 2011, where he cooked alongside Danny Bowien and his radical take on Chinese food. He then went off to work at Atoboy, Saigon Social and Estela. That is where the dynamic duo met.
Their enthusiasm is contagious. For them, cooking is a way to discover their mixed heritage and explore and remix Asian-American food. In the future, they hope to open up a place together where the food is heartwarming, vibrant and bursting with emotion.
We are so excited to have them cook at Laundromat !  An exclusive preview to their project.

 

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INAKI BOLUMBURU

May - July 2022

Iñaki grew up in a family where cooking, and everything surrounding it, was a central part of life. “We cultivated, fished, fermented; we cherished nature. I remember when I was young and could not even reach the kitchen counter, I already had my hands in the dough to make fritters with zucchini from the garden.”

He quickly realized that he would one day become a chef. After culinary school in Bilbao, Spain, he worked in multiple traditional restaurants to learn the basics. He then decided to explore a more creative and gastronomic type of cooking at Andoni Aduriz’s Mugaritz** (Errenteria, Espagne), René Redzepi’s Noma*** (Copenhagen) and Nerua**, where he stayed for four years and eventually became chef Josean Alija’s sous chef. “I learned a lot at Nerua, not only because Josean’s vision is incredible – pure, precise, elegant – but also because we travelled around the world and collaborated with a lot of very inspiring chefs.”

Iñaki has now become a nomadic chef, constantly traveling, meeting, tasting, sharing, cooking, in order to spread his wings. He was one of our residents at Fulgurances, l’Adresse in Paris and we are really happy to have him in New York with us!

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Kevin Finch

March - May 2022

Kevin began traveling and cooking for some of the most acclaimed restaurants around the world, from Betony and Maialino in NYC, to Maaemo*** in Norway, Ensue in Shenzhen, Dominique Crenn*** in San Francisco and finally at The Restaurant at Meadowood*** in the Napa Valley working alongside Christopher Kostow in the opening of ensue in Shenzhen.

Kevin’s pop-up series “Authur” explores his creativity and passion for the West, as he plans to open his own restaurant in his hometown of Salt Lake City, Utah.

We are thrilled to have Kevin come to Fulgurances Laundromat as our 5th resident, and discover his vibrant,
produce driven food.

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Alexia Duchêne

January - March 2022

An international culinary career studded with stars.
After studying at the Parisian hotel school Jean Drouant, obtaining a professional degree in pastry, and spending a year at Carette, Alexia Duchêne honed her skills all around Europe alongside various famous chefs. In London, she joined Greg Marchand’s kitchen at Frenchie as well as the gastronomic restaurant Fera at the Claridge’s hotel. In France, Alexia stopped at Nord Pinus in Arles, and the Parisian temple of French pasta, Passerini, run by Giovanni Passerini.

Discovered on M6 TV program “Top Chef”, head of a high-end Parisian restaurant and various pop-ups throughout the world, author of an inspiring cookbook and star protagonist of a documentary series dedicated to French terroir on Canal+, Alexia Duchêne excels at carrying out a wide range of innovating culinary projects. Reinventing the traditional chef role through the prism of her entrepreneurial spirit, she brings her heartfelt cuisine based on vegetables, meticulously sourced products, and food that focuses on high quality ingredients, classic techniques with influences from her travels beyond the restaurant framework.

We are thrilled to welcome her in New-York for a couple of months.

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Aaron Rosenthal

August 2021 - January 2022

An American chef in Paris with more than 10 years of restaurant experience, ranging from the dynamic gastronomic table of La Grenouillere in the north of France to more than 4 years in the Septime group where he held multiple positions, notably chef of Clamato. His eagerness to continue to learn brought him to open ADAR with chef Tamir Nahmias, a middle eastern deli and catering company. During this time he discovered his love for teaching at the Ecole Cordon Bleu, where he created a course around culinary principles for wine students. What excites Aaron most in food? New tastes, new products, new producers, new adventures, and, most of all, sharing these moments with everyone he meets.

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Mariana Villegas

August 11th - August 21st 2021

Mariana was once a resident at our Parisian restaurant, and we are so pleased to welcome her back, but this time in NYC!

Mariana was born in Monterrey, Mexico where she developed her taste for vibrant culture and flavors. She discovered her passion for local agriculture and seasonal ingredients studying at the Culinary Institute of America.  She went on to Chicago to intern with Blackbird and began to develop relationships with the local farming community.  After graduating from CIA, she joined the Danny Meyers’ team at union square café then worked for chef Enrique Olvera at Pujol and Cosme. She then became chef de cuisine at the CDMX staple, Contramar in Mexico City to combine high-end cuisine with traditional Mexican dishes and flavors!

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Victoria Blamey

May - September 2021

To New Yorkers, Victoria Blamey needs no introduction. As the chef of Gotham Bar & Grill in Manhattan, Victoria renewed the New York institution with a sense of freedom and enthusiasm, dazzling diners — ourselves included.

Originally from Chile, Victoria has cooked all over the world. She worked at The Vineyard in England alongside John Campbell, then travelled across the globe to Australia in 2007 to become the chef de partie of Interlude, the first restaurant in that country to offer a tasting menu. In 2008, she trained at Mugaritz in Spain, where she discovered Andoni Aduriz’s ultra-contemporary cuisine. This experience galvanized her to further explore her creativity alongside visionary chefs such as Matt Lightner (Atera) and Paul Liebrandt at Corton, where she eventually became the chef de cuisine.

Victoria has initiated various pop-ups in New York and Chile, and just finished her residency at Blue Hill at Stone Barns. We are extremely proud and excited to open Fulgurances, Laundromat, with such a vibrant and talented chef!