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n a vibrant rebirth of the Financial District, Printemps, the iconic French luxury retailer, is set to debut its New York flagship on Thursday, marking the first day of spring. This highly anticipated opening brings not only the crème de la crème of haute couture but also an exquisite culinary experience crafted by Queens-born top chef Gregory Gourdet.

    Gourdet's return to New York after 17 years on the West Coast is a triumphant homecoming, as he brings his James Beard award-winning French-inspired cuisine infused with Haitian roots to Printemps. "It's great to be back," Gourdet exclaimed in an exclusive interview. "I love fashion and my Haitian heritage, and starting my career in French fine dining – it all made sense."

    As the mastermind behind five food and beverage hotspots across two floors at Printemps, Gourdet has created a culinary haven that seamlessly integrates with the store's opulent atmosphere. The department store boasts an all-day café, a champagne bar, and a raw bar, as well as Maison Passerelle, an 85-seat fine-dining restaurant with its own separate entrance on Broadway.

    The Salon Vert, a 32-seat raw bar on the second floor, offers a taste of Gourdet's Haitian green seasoning in his oysters' mignonettes. The Champagne Bar, situated near the spa and beauty treatment area, boasts zero-proof options, mocktails, and green juices, making it an inclusive destination for all.

    Printemps' opening is touted as the biggest retail and restaurant launch in New York since Hudson Yards, with hopes to revitalize a neighborhood hit hard by the work-from-home phenomenon following the COVID pandemic. As Keillie O'Malley and her friend Kiera Elliott discovered during the soft opening, Printemps has already begun to bring a new personality to the area.

    "We're doing some window shopping, some wedding shopping, and some drinking," O'Malley said, sipping on a champagne cocktail. "Everyone gives this area a hard time, but it's starting to get a personality. I hope this will help [the area] get nicer." Elliott added, "It feels more elevated – something new and exciting to the neighborhood, bringing some romance to the area."

    Gourdet's culinary vision is deeply intertwined with Printemps' mission to create an immersive experience that combines fashion, food, and hospitality. As he put it, "What we are doing here is really special. It's a fashion and food and beverage/hospitality experience, and all those pieces interplay with each other very well."

    With the opening of Maison Passerelle in April, Printemps will feature an additional 25-seat fine-dining restaurant, Café Jalu – named after the retailer's founders Jules and Augustine Jaluzot. This all-day eatery offers fresh juices, viennoiserie, and pastries, including many gluten-free and dairy-free options.

    As Gourdet said, "We want this to be everyone's favorite coffee shop in the neighborhood. The coffee is fantastic. We have pastries, croissants, and we're also getting the lunch crowd and afternoon crowd." Behind Maison Passerelle lies The Red Room Bar, a 25-seat cocktail lounge where Gourdet serves cocktails, mocktails, and small bites – like a shrimp cocktail with creole cocktail sauce.

    Printemps occupies 55,000 square feet in the Ralph Walker-designed skyscraper, funded by Qatar's Olympe Investments. This historic building, originally the Irving Trust Co. headquarters, features luxury residential condos from developer Harry Macklowe, who is banking on Printemps' opening to revitalize residential sales.

    As Jean-Marc Bellaiche, CEO of Printemps Group, stated, "Having the food and beverage seamlessly integrated into the store" is part of what makes Printemps in New York unique. With its stunning interiors by Paris-based architect Laura Gonzalez and renowned 20th-century muralist Hildreth Meière's red ombré and gold mosaic walls, Printemps is poised to become a beacon of luxury and sophistication in the heart of Manhattan.