Remi Granger

Career French gives Remi Granger a workable register for French cooking: a place where tartare can carry curry aioli, quail egg, parsley, and taro chips without giving up its cut-to-order clarity. As Chef de Cuisine at a new restaurant, Granger is building a menu language from classic references and then landing each plate with precision. The point is not ornament; it is clarity, with familiar forms handled cleanly and returned in a setting that values confidence over nostalgia. In an earlier on-camera introduction, Remi Granger identified himself as executive chef at The Select. The line is plain, and that is part of its force: a professional marker tied to The Select, not a flourish.

Signature

Remi's signature dishes include Steak Tartare, Risotto al Verde, Braised Short Rib, Quiche Lorraine, and French 75.

Recognition/etc That identity does not need embellishment; it reads in the dishes. Quiche Lorraine and Steak Tartare carry the weight of French cooking, even as they arrive inside a new restaurant context. Granger’s work shows how tradition can stay active when it is framed carefully, letting a familiar dish feel newly considered without losing its shape.