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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 (5 courses) $80
Wine pairing $55

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 (5 courses) $80
Wine pairing $55

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

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.


Past resident chefs

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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!