Register Now and Guarantee Your Place at Rouge Tomate Private Dinner

October 22, 2009

There are now only 5 days to go until the much-anticipated second annual Superyacht Design Symposium takes place at the exclusive Plaza Hotel in New York City. Chaired by Roger Lean-Vercoe, Editor of The Superyachts, a distinguished list of delegates and high profile speakers will enjoy two days of lively discussion and debate and a first-class social programme, for which Boat International Media is renowned.

Attendees will be given the opportunity to attend a private dinner for speakers and delegates at New York Restaurant Rouge Tomate located a few steps away from The Plaza on Central Park, which this month celebrates its first Michelin star.

Rouge Tomate was envisioned and founded by Emmanuel Verstraeten, who opened the first property in his native Brussels in 2001. Emmanuel created the Rouge Tomate concept based on his passion for hospitality, desire to build a creative and professional work environment and belief in creating a socially responsible company. Following the resounding success of the original location, Rouge Tomate New York opened in the heart of Manhattan on October 28, 2008 and after less than a year from opening has been awarded its first Michelin star – a prestigious distinction that clearly places them in the ranks of the world’s elite dining establishments.

Executive Chef Jeremy Bearman, an alumnus of L’Atelier de Joel Robuchon in Las Vegas and New York City’s db Bistro Moderne, has developed a market-driven and seasonal menu that utilize local purveyors and sustainable ingredients and follows the principles of SPE. A culinary and nutritional charter developed by chefs and nutritionists, SPE is based on a genuine respect for ingredients and the crafting of balanced dishes that naturally marries thoughtful, well-executed cuisine with authentic nutrition.

A member of the Green Restaurant Association, Rouge Tomate is dedicated to proactively addressing economic, social and environmental issues, from the design of the restaurant to the development of the menu. The essence of the Rouge Tomate lifestyle is further enhanced in the serene spirit and atmosphere of the space which intergrates elements from the outside environment including water, light wood, natural materials colourful foliage to strengthen the connection to nature. The restaurant’s dramatic design includes an open kitchen, designed according to the Golden Ratio, natural colour palette, back-lit oak wood wall, walnut hard-wood floors and photographic art installations by Norwegian artist Per Fronth.

A limited number of dinner places at Rouge Tomate still remain so don’t miss out – register now to guarantee your seat!