labeille.nyc, 412 Greenwich Street, New York, NY (2026)

06/11/2026

Our guest favorite foie gras crème brûlée is back! This season, this dish of surprises is paired with a quenelle of ice cream made with tender, delicately sweet baby carrots enhanced with a gentle hint of ginger. Experience this ultimate French on French combination interpreted by Mitsunobu Nagae at l’abeille 🇫🇷✨

📸 Nobuyuki Narita

06/03/2026

A beautiful and unexpected pairing of green pea velouté and sweet Vidalia onion blanc manger, topped with a light and airy savory coffee foam ☕️

Though often associated with desserts and breakfast, coffee is an exceptional savory ingredient, adding depth and complexity. It pairs especially well with dairy-based dishes and richer proteins, where even a subtle amount can transform the overall flavor profile.

📸 Nobuyuki Narita

06/02/2026

In celebration of Bastille Day, l’abeille is honored to welcome Michelin-starred La Bastide by Andrea Calstier for an exclusive one-night collaboration showcasing two distinctive expressions of contemporary French cuisine.

Founded by Chef Andrea Calstier and Elena Oliver, La Bastide has become one of the region’s most celebrated destinations for French gastronomy, earning recognition for its unwavering commitment to craftsmanship, hospitality, and a deep connection to the traditions of Provence. Much like l’abeille, the restaurant embraces a philosophy centered on seasonality, respect for ingredients, and thoughtful ex*****on, creating a natural dialogue between the two kitchens.

For this special evening, Chef Andrea Calstier will join Chef Mitsunobu Nagae in presenting a collaborative tasting menu inspired by the spirit of Bastille Day. Guests can expect a journey through the flavors and techniques that define modern French cuisine, drawing inspiration from Provence, New York’s Hudson Valley, and the refined French-Japanese sensibility that has become a hallmark of l’abeille.

Bringing together two chefs who share a dedication to precision, restraint, and ingredient-driven cooking, this dinner celebrates not only France’s national holiday but also the enduring evolution of French gastronomy. Offered for one night only, the experience presents a rare opportunity to experience the cuisine of La Bastide in New York City while exploring the unique perspectives of two chefs united by a common respect for tradition and excellence.

05/20/2026

Meet Michael, Head Sommelier at — born and raised in downtown Flushing, he is a true Queens native through and through.

Six years ago, he was an aspiring barista trying to make his mark in NYC’s coffee scene. Becoming a sommelier wasn’t exactly part of the original plan. But during the pandemic, he decided to take a chance on himself and dive headfirst into the world of wine.

Since then, he’s gone from pulling espresso to pulling corks at a very high level. After years of study, tasting, and an unreasonable number of flash cards, Michael became one of the few people in New York City to pass the Court of Master Sommeliers Advanced Exam in 2025.

Despite the accomplishment, he’ll still tell you the journey is far from over. Whether it’s wine, sake, beer, spirits, or anything deliciously fermented, he’s always searching for producers and bottles worth supporting, celebrating, and occasionally obsessing over.

05/12/2026

Join us for an evening with Richard Geoffroy of IWA Sake - June 3, 2026 at 7pm

l’abeille is honored to present an intimate evening with Richard Geoffroy, whose vision has profoundly shaped the language of assemblage.

For nearly three decades as Chef de Cave at Dom Pérignon, Richard Geoffroy elevated blending into an art of time, balance, and emotion. Today, through IWA Sake of Japan, he continues this pursuit—translating the philosophy of assemblage into a new cultural expression.

On this singular evening, we invite you to experience Richard Geoffroy’s journey in its most personal form. Alongside his IWA 5 Assemblages 6, 4, 3 and Reserves, we will also pour Dom Pérignon, Brut, Champagne 2015 - wines he once brought to life over decades, Domaine de Beauregard, Châteauneuf-du-Pape Blanc ‘Boisrenard’, Rhône Valley 2022 and Opus One 2022, long held among his personal favorites. A refined tasting menu by Chef Mitsunobu Nagae and the l’abeille team will unfold in quiet harmony with these selections, each pairing reflecting the depth and emotion of assemblage.

Throughout the dinner, Monsieur Geoffroy will personally guide guests through his philosophy - sharing the intuition, precision, and quiet complexity that define his life’s work.  Reception with Dom Pérignon, Brut, Champagne 2015 starts at 7pm!

Visit our website at www.labeille.nyc for more details.

04/28/2026

Rhubarb, Sakura scented cream, yogurt ice cream. A beautiful nod to Spring - in France and Japan 🇫🇷🇯🇵

📸 Nobuyuki Narita

04/23/2026

White asparagus from Loire Valley, sweet langoustine from New Zealand, and briny ossetra caviar brought together in a delicate buttermilk foam scented with orange blossom. An elegant nod to Spring by .nagae 🌸

📸 Nobuyuki Narita

03/29/2026

Four years of l’abeille 🎈

A sincere thank you to our guests, whose support and trust have shaped every step of this journey—and to our team, whose dedication brings it to life each day.

It is our privilege to welcome you—today and for the years ahead.

03/13/2026

Meet Chef Grayson Altenberg - he has joined l’abeille, bringing more than a decade of experience from some of New York City’s most respected kitchens. Originally from Lodi, Wisconsin, Grayson grew up around farms and local markets, where an early connection to agriculture and seasonal ingredients shaped the way he cooks today.

After completing his culinary apprenticeship under Itaru Nagano in Madison, he moved to New York City to pursue fine dining. Over the years he has worked in acclaimed kitchens across the city and in 2017 received a grant from Ment’or to continue his culinary education at The French Laundry.

His approach centers on clarity of flavor, thoughtful sourcing, and the quiet luxury of seasonal ingredients.

Outside the kitchen, Grayson is a dedicated weightlifter, an avid student of craftsmanship and discipline, and someone who believes that excellence is built through daily repetition and relentless curiosity. When he’s not cooking, he can often be found training in the gym, studying culinary technique, or exploring the farmers markets and neighborhoods that continue to inspire his work.

03/11/2026

On Monday, March 16th, l’abeille is honored to host Adrien Dhondt of Dhondt-Grellet Champagne for an exclusive evening celebrating one of the Côte des Blancs’ most compelling grower estates. Representing a new generation of precision-driven vignerons, Adrien crafts terroir-transparent Champagnes from meticulously farmed Grand and Premier Cru Chardonnay sites in Cramant, Chouilly, Oger, and surrounding villages.

03/05/2026

A taste of early Spring in our trio of canapés

Botan-Ebi, Strawberry, Hon-Wasabi
Spot prawns from British Columbia with strawberries and sakura shrimp from Suruga Bay in Japan.

Artichoke “Barigoule”, Osietra Caviar
Gently braised and lightly fried spring artichokes, served with caviar and artichoke chips.

Sea Urchin, couscous and cucumber
Crispy squid ink tartlet with rich sea urchin, filled with seaweed scented couscous for added umami and texture.

03/02/2026

Honored to announce that .nyc is now a proud Krug Ambassade 🥂

Krug Ambassades are where Krug comes to life around the world. More than destinations, they are defined by the people behind them - Krug lover chefs, sommeliers, restaurateurs, bartenders, and fine wine merchants who share a deep commitment to craftsmanship and hospitality.

01/19/2026

Throw back to our New Year’s Eve event at .nyc and .nyc with the legendary team from from Kyoto. Behind the scenes + food photos of the most amazing three nights at 412 Greenwich Street 🧡

01/18/2026

On Thursday, February 26, 2026
l’abeille welcomes husband-and-wife team Chris and Kathryn Hermann, the founder of one of Oregon’s most coveted cult producers for an intimate evening devoted to the singular world of 00 Wines.

Described by Decanter’s Charles Curtis MW as “reminding many of the wines of Coche-Dury,” 00 Wines stands at the intersection of Burgundy’s most revered traditions and the expressive terroir of Oregon’s Willamette Valley. Founded by husband-and-wife team Chris and Kathryn Hermann, the domaine is celebrated for its radical, old-world approach to Chardonnay—an esoteric Burgundian method known as “Black Chardonnay,” in which the grape is treated more like a red wine. The result: extraordinary texture, depth, and aromatic complexity, with each bottle revealing its vineyard and vintage with crystalline clarity.

Working with legendary sites such as Seven Springs, Shea, Hyland, and Chehalem Mountain, the Hermanns also produce microscopic quantities from Grand Cru and Premier Cru vineyards in Burgundy and Champagne, applying the same philosophy across continents.

Chris and Kathryn will join us in person for this rare 14-guest dinner, guiding you through their wines alongside a multi-course tasting menu by Chef Mitsunobu Nagae—crafted to echo the precision, nuance, and quiet power of these remarkable bottles.
An evening for collectors, Burgundy lovers, and those drawn to the poetry of terroir. Champagne reception starts at 7pm! Seats are extremely limited.

For reservations, please visit https://www.labeille.nyc/00-wines-dinner-at-labeille

01/06/2026

Valentine’s Day Weekend at l’abeille February 13 (Friday) & February 14 (Saturday)

Whether this is your first Valentine’s Day or tenth celebration, l’abeille’s special 7-course tasting menu featuring oyster & caviar, black truffle risotto, American Wagyu and other dishes will make Valentine’s Day Weekend 2026 the most memorable yet!

#🌹

12/30/2025

The entire team had an amazing time with chef Ogata from at .nyc last night! The fun continues at .nyc tonight and New Year’s Eve, featuring the elusive Taiza crab straight from Kyoto. More pics to come and thank you all for joining us ❤️

11/19/2025

Gaining a star is just the beginning, retaining it is the real hard work. Grateful for another year of recognition. Thank you everyone ⭐️

11/11/2025

On Monday, December 29, l’abeille and Chef Mitsu will host the first-ever collaboration of legendary chef Toshiro Ogata (Ogata, Kyoto) 🎉

The evening brings together Japanese kaiseki and French haute cuisine - two traditions grounded in craftsmanship, seasonality, and balance. It is a meeting of Kyoto’s quiet precision and the expressive structure of French gastronomy - with Chef Ogata expressing his philosophy - the “art of subtraction” - to every course.

For one night only, the chefs will create a tasting menu that explores conversation rather than fusion: French sauces beside kaiseki broths, winter ingredients from Kyoto and New York interpreted with restraint and harmony.

More than a collaboration, this dinner is a dialogue between two philosophies - French technique and Japanese purity - united by their devotion to craft, the rhythm of the seasons, and the pursuit of flavor at its most essential.

10/29/2025

On December 12, 2025, l’abeille is excited to be collaborating with Château Cheval Blanc to pour wines that include some of the most extraordinary vintages, with highlights including Château Cheval Blanc 1978, 1983, 2006 and 2016.

Discover the evolution of the Château over the years and the magic of aging on these spectacular wines.

We will also travel to Argentina with Cheval Des Andes, a 1999 joint venture between Château Cheval Blanc and Terrazas de los Andes that channels Bordeaux tradition into high-altitude vineyards in Mendoza, Argentina. We will taste the inaugural vintage of Cheval Des Andes 1999 and comparing it to the more recent 2022 vintage.

Pierre-Olivier Clouet, CEO and Technical Director of Château Cheval Blanc, will be in attendance to share his insights from two decades at the estate, where he has helped shape its winemaking philosophy, drive innovation, and carry forward its legacy of timeless craftsmanship.

A KRUG champagne reception starts at 7pm!

10/28/2025

Earlier this month, the l’abeille team had the immense honor to welcome from three Michelin-starred for an unforgettable collaboration event with .nagae in collaboration with and ⭐️⭐️⭐️ Thank you to all involved for making this a reality

10/20/2025

The IWA 5 “Assemblage 5” .sake is the key to unlocking the umami flavors of the “Surf and Turf” sauce. The notes of sea is released when you enjoy the first sip after the bite of the dish and the additional texture that is brought from the temperature of the sake completes the cleansing process.

10/13/2025

We’re incredibly proud to announce that Chef .nagae has once again been honored with the prestigious One Knife Award by in 2025! 🎉

Chef Mitsu remains the only Japanese chef in New York cooking non-Japanese cuisine to receive this remarkable recognition, and we’re deeply grateful for the continued acknowledgment.

This achievement is only possible thanks to the support, partnership, and friendship of our guests and friends. Thank you once again - we’ll continue striving to elevate everything we do at l’abeille and reach even greater heights in the future. 🌟

10/08/2025

Not just a stunning presentation. Our zéphyr d’agrume dessert is a refreshing yet complex combination of Meyer lemon mousse, coconut sorbet, calamansi granité, and topped with a layer of airy verbena foam 🍋

📸 Nobuyuki Narita

labeille.nyc