This month, New York's La Caravelle restaurant promoted former sous-chef Eric Di Domenico to the position of executive chef. Di Domenico, a big-league player from Paris, has worked in the kitchens of Taillevent, Girard Besson and La Maison Blanche.
"It's a very challenging promotion," said Di Domenico. "But being a chef in New York City, in one of the best French restaurants -- it's something really marvelous."
Di Domenico plans to keep the menu at La Caravelle traditionally French. However, some items, such as lobster with a sauce of saffron and orange blossom water, offer a peek into the chef's Provengal upbringing.
"The menu reflects my background," said Di Domenico. "It's very classic French, and maybe a little Italian, Provence and Mediterranean. It's all about technique, a combination of my cooking and spice flavors."
La Caravelle's menu will continue to offer traditional French fare, such as escargots with vegetable pistou and duck foie gras, as well as contemporary dishes, such as layered salmon and mango with a crhme franche.
The owners of La Caravelle, Rita and Andri Jammet, said they decided to promote Di Domenico because they wanted to add a little fresh air to the restaurant in time for La Caravelle's 40th anniversary, coming in September.
A spokeswoman for La Caravelle said that former executive chef Cyril Renard left on good terms.