Rouge Tomate is notable for several things. One of the most interesting is that the original outpost was in Brussels. The success of the concept, which I’ll get to in a moment, spurred the owners to open Rouge Tomate NYC in the rather hyper-competitive environs of the region that separates the Upper East Side from Midtown East and Central Park South.
Want proof that Rouge Tomate is a concept worth knowing more about?
The concept is encapsulated in the motto Sanitas Per Escam, or health through food. The driving philosophy behind Rouge Tomate is wholesomeness, sustainability and environmental impact based on local and seasonal ingredients. Yes it sounds like a hundred other restaurants, but I can’t think of another Michelin starred restaurant that is ostensibly cooking health food, or one with $35 Pineau d’Aunis on the wine list for that matter.
Of course Pascaline can tell the story far better than I can, so check out the full interview, or skip to some of the highlights:
Find out what drives Pascaline and helps shape her choices for the list.
Interested in learning about the wine Pascaline enjoys? Listen to her speak passionately about the wines of Clos Ros Blanche and Jo Pithon.
One of the main responsibilities of a sommelier is making food and wine pairings work. See how Pascaline approaches this important topic.
Check out the full interview for complete Rouge Tomate insight.