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Earth's mighty flavors animate Qualin's many inspirations, like sauteed foie gras with black mission fig and cardamom chutney. The promiscuously rich foie gras is miraculously seared to a crispy, near-caramelized finish. A saffron lilt textures the cold broth harboring a half-dozen pekoe crab.
--New York Post
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Roasted free-range chicken in Vin jaune sauce with Bleu de Gex potatoes gratin and morels.
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Qualin's technique dazzles you with delicacy rather than over-the-top, look-at-me effects. He is a master of tactile punctuation. Crunchy little cubes of butternut squash lend an al dente stroke to a deft marriage of risotto and scallops. A wrap of herb gelee entwines coconut and ginger-kissed Artic char terrine.
--New York Post
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