Hats Off to Our Michelin-Starred Client

We always enjoy working with Rouge Tomate, whose menus, gourmet food cart, and new website (launching soon) have been the subjects of our attention. Of course, we also thoroughly enjoy dining at the East 60th Street restaurant, with its luscious cuisine that’s actually good for us. For that, we can thank their nutritional charter SPE (meaning “health through food”), founded by Rouge Tomate’s owner, Emmanuel Verstraeten. A certification and consulting program that focuses on the sourcing, preparing and enhancing of food, SPE is gaining momentum and caught the attention of The New York Times, which summed up our own delectable experience in their article yesterday:

Go ahead — order the terrine of guinea hen with black truffles and foie gras, or the ricotta gnudi, or the chestnut and celery root soup, all of which are on the menu at Rouge Tomate. The SPE team will have fine-tuned the portion size. It will have emphasized what’s seasonal. If you order fish, the stamp of those experts will reassure you that they have gone to some lengths to ensure the species you’re consuming isn’t seen as endangered or rife with environmental pollutants. Their stamp will let you know that each dish is dense with nutrients — vitamins, minerals, antioxidants — and low in salt and “bad fats.” In appetizers and main courses, you won’t find any cream or butter. As one promotional document puts it, “SPE dishes contain more of what you need and less of what you don’t.”

We’re salivating and ready for our next lunch meeting! Nice work Rouge Tomate!

via The New York Times

(Photos by Evan Sung for The New York Times)

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