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Why We Love Terrance Brennan

  • Blanca Valbuena
  • January 21, 2011

If there is someone who fits the description of a brilliant artist, Terrance Brennan comes to mind. As the chef and owner of some of the most highly acclaimed restaurants of the Artisinal Group including Picholine (in NYC’s UWS) and Artisinal Fromagerie, Bistro and Wine Bar, Brennan has gone a long way.
Trained in cooking at the young age of 13, Brennan worked his way up to the echelons of fine dining. He had undergone training under the best chefs in the world. He has also served under different restaurants in Washington, D.C. and Europe. Among the restaurants he had worked in that continent are Taillevent, Le Tour d’Argent, Moulin de Mougin, Gualtiero Marchesi, Les Crayeres and La Gavroche. These are what you might consider as the greatest of restaurants, and it’s definitely an honor, and an informative experience, to have actually worked there.

We can say that this is the period where Brennan started to hone his craft. His signature style of preparing dishes could perhaps be traced to his training under renowned chef Roger Verge at Le Moulin de Mougins at the southern part of France. Here, he reveled at what is called the “cuisine of the sun”that is so much part of French cooking.

When he went back to New York, he also brought that philosophy as he opened his first restaurant, Picholine. The restaurant quickly earned rave reviews, and three stars, from The New York Times, and four stars from New York Magazine. It also received the Zagat Survey’s Highest Overall Ratings distinction from 1997 up to the present, and is a perennial award winner for its 600-plus wine selections. It’s was also nominate in 2007 for the James Beard Foundation Outstanding Restaurant award. It also received two stars in the 2008, 2009, 2010, and 2011 editions of Michelin Guide New York City, an achievement remarkable in itself.

Terrance Brennan, that’s the name to remember. When it comes to fine dining, wine, and artisanal cheeses, then he’s the man for it.

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