Join Bastien Guillochon, Chef de Cuisine of Dan Barber’s Blue Hill at Stone Barns, located in New York. Under the guidance of Chef Bastien, you will open your customized resourcED boxes with the freshest quality ingredients, currently being offered exclusively by Blue Hill and Stone Barns.
Bastien will take you on a fun culinary journey with a distinct Blue Hill feel. He will walk you through the ingredients, assist you in menu planning and share with you his
suggestions for the best use of the ingredients with special recipes and cooking tips.
This will be a fun, informative, and delicious experience!
This experience is for clients located in New York. It comes with access to the special resourcED boxes currently being offered by Blue Hill and Stone Barns from either their
Blue Hill New York, located at 75 Washington Place in New York’s West Village or Blue Hill at Stone Barns located at 630 Bedford Road, Pocantico Hill, NY.
GR8 will coordinate with the client to have the boxes delivered to their preferred address, in time for the virtual experience with Chef Bastien.
Click here to find out how each experience will work
- Bastien Guillochon has worked in international Michelin star ranked kitchens, from Paris to New York City.
- His savoir-faire first came to light when he worked closely with Chef Alain Passard, owner and Chef of L’Arpege, the longest-running three Michelin starred restaurant in Paris. His time here gave him a significant fine dining experience that very few chefs ever acquire in their careers.
- He further proved his excellence in the industry by helping to found and operate his restaurant Le Rocher in Calvi, Corsica. It was a highly reputable restaurant, and it showcased his versatility and skill.
- Bastien’s dishes combine the most classic aspects of French culinary traditions and original applications with the absolute freshest ingredients. His attention to detail, his fearlessness in the kitchen, and his indisputable mastery of French cooking have made him a fantastic cook.
- Guillochon went on to travel, in hopes of improving his English. Everyone told him Blue Hill was the place you have to go; he didn’t send his resume anywhere else. He was an intern chef for one year. Grateful to have experienced every season and loving how the vegetables change constantly, he eventually came back to lead the team alongside Chef Dan Barber.
This experience Supports