Recently, Baccarat announced that Charles Masson, the former restauranteur behind La Grenouille, an iconic old-school French restaurant, has joined the hotel’s team as Director of Restaurants and Bars. Masson will oversee the development and daily operations of four “culinary destinations” within the hotel, including a signature restaurant, bar, grand salon and event venue. Here’s a little bit of a backstory with Masson and Baccarat:

“The partnership was fueled by mutual admiration – the first decorative item that Masson’s father purchased for his vaunted midtown French restaurant, La Grenouille was a Baccarat crystal vase. Masson himself is lauded for his elegant flower arrangements that were the heart of the romantic surroundings to which diners were drawn for decades. At Baccarat Hotel and Residences New York, Masson will be instrumental in ensuring that the restaurant and gathering areas are full of life, brilliance and exceptional food.”

Masson will work with Shea Gallante, who has been named head chef of the hotel, to develop the menu at the signature restaurant which will serve French classic cuisine with a modern twist.

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