The Lowell Hotel to open Majorelle this fall

The Lowell Hotel in New York City is know for its fine dining, including afternoon tea.

Charles Masson, one of the county’s most respected restaurateurs, and Chef Christian Delouvrier, the legendary epicurean, are set to open Majorelle early this fall at The Lowell Hotel on Manhattan’s Upper East Side.

Named after Yves Saint Laurent’s iconic gardens in Marrakech, Majorelle evokes a sense of welcoming elegance. The new garden, immediately visible when entering the space, breathes life and light into the restaurant, bar and club room. Exotic plants, palm fronds, orchids, fruit trees, and illuminated fountains with the sound of trickling water create a rare oasis in the city.

After nearly 40-years of service at La Grenouille, Charles Masson brings a lifetime of experience to Majorelle. His attention to every detail, warm hospitality, and devotion to the overall dining experience is unrivaled. At Majorelle, Masson’s love of flowers and plants will flow from the Garden to the dining room where beautiful bouquets reminiscent of Fantin-Latour paintings will be on display.

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Having received glowing reviews at some of the finest restaurants in both New York and Paris, Chef Christian Delouvrier leads a talented team at Majorelle where his French menu will be accented by flavors from Morocco to the Mediterranean Sea. “I’m excited to be back in the kitchen and working alongside a true restaurant professional like Charles,” says Chef Delouvrier. “My hope at Majorelle is to create an experience that will be remembered by our guests long after they leave the restaurant.”

Delouvrier’s seasonally driven menu features Délice au Foie Gras et Pomme Fondante (Foie Gras with Warm Apple Délice), Ris de Veau sur lit de Mache, et Truffes (Veal Sweetbreads, Mache Salad, and Truffles), Tagine aux Petits Légumes et Arômes du Midi (Baby Vegetables, Tarragon, Turmeric, Laurel), and Kebab de Crevettes Grillées au Romarin et Riz Safrané (Grilled Shrimp on Rosemary Skewers with Saffron Rice).

Along with hotel owners and general manager Heiko Kuenstle, Masson is working with architect Mark Pinney and designer Michael S. Smith to realize the vision. The restaurant is framed by botacino and carerra marble columns, and features a custom patterned gray and ivory marble floor, vaulted wood arched ceilings, and deep blue hues of silk velvet on the chairs and banquettes.

Majorelle is joined by Jacques Bar and a Club Room. Jacques Bar, named after the garden’s original owner and designer Jacques Majorelle, is an intimate space with Féaut French Oak wood paneling, antiqued mirror ceiling, and marble bar. Expertly crafted cocktails such as the Bleu de Majorelle (Bombay Sapphire Gin, Elderflower, Cucumber, and Basil) will be served alongside Mediterranean and Moroccan finger foods like Corbeille de Crudités (Hummus, Red Pepper Coulis, Anchoiad) and Tartine à l’Aubergine au Cumin et Tomate Sèchée (Grilled Eggplant with Cumin and Dried Tomato Tartine).

The rich comforts of The Club Room include a library of art books, French Oak parquet flooring, hand-painted paneling, wood burning fire place, a dedicated bar, and hand-crafted crown moldings. Guests of the hotel will find The Club Room a sophisticated hideaway to entertain and socialize over cocktails, champagne, and light fare during the day, before, and after dinner.

Majorelle, located at 28 East 63rd Street at The Lowell Hotel, serves lunch Monday to Saturday, noon to 2 p.m. Dinner is served Monday to Saturday, 6 p.m. to 10:30 p.m. The Bar and Club Room are open seven days a week from noon to midnight.

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