Edit ModuleShow Tags
Edit ModuleShow Tags

La Bazenne brings France to Fifth

After months of waiting the French outpost opens at 474 Fifth Avenue South.

Le Filet Mignon Rossini, a hand-selected center-cut prime filet mignon of beef, topped with raspberry-infused seared foie gras and served with a creamy purée and butter-braised garden vegetables at La Bazenne in Naples.















It’s a few months after they’d hoped, but Fifth Avenue South’s first French offering La Bazenne is opening its doors today for a sneak preview lunch and for dinner tonight and Saturday.

The restaurant will hold a grand opening on April 12 with a dinner and after-party and then be open from 10 a.m. to close daily from there on out.

The restaurant, which took over two spots on  the 400 block of Fifth Avenue South, draws its inspiration from the original La Bazenne in Ile de Re, France which was opened by Martine and Bernard Giacometti in 1974. Their son, Romauld along with wife, Amy, decided on Naples for the American outpost after a long search.

They’ve hired Executive Chef Andy Hyde, who was previously at La Playa Golf and Beach Club.

The Giacomettis originally hoped to open the restaurant in January, but permitting and construction delays kept the project on hold. In addition to the restaurant, La Bazenne will offer a social club that will give members priority seating, access to special events and discounts. labazenneonfifth.blogspot.com

L’Aphrodisiaque - a crêpe with berries marinated in Grand Marnier, served with vanilla ice cream. .


Edit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags
Edit ModuleShow TagsEdit ModuleShow Tags
Edit ModuleShow Tags