You can even eat a Jean-Georges Vongerichten creation in Shanghai. Those that have eaten in more than one of his establishments will also know that there seems no end to his culinary know-how. As adeptly as he crafts a modern, Asian influenced French cuisine, so does he turn his talents to other cuisines, each time realizing a menu of award-winning standards.

While he may dip into the global cookbook, with a seamlessness which must be the envy of many of his peers, it is his flagship New York Restaurant, Jean Georges, which offers the greatest clue to his uncompromising vision of culinary excellence.

With so many projects on the go, a lesser chef might have let the first of his fine eateries rest a little on its laurels. In what is simply an amazing feat of consistency, Jean Georges remains as fresh and astounding as it ever was. This is a notion which is corroborated by the noteworthy Restaurant magazine in which this remarkable New York Restaurant has recently featured at number 17 of the world's top fifty places to eat.

His enthusiasm for herbs and spicy Asian elements is to be found everywhere on the menu, from dishes like the Japanese Snapper Carpaccio with Crystallized Ginger, White Radish and Olive Oil, to the Sweetbreads served with Baby Carrot, Ginger and Shiitake Mushrooms.

There are some truly inspired fusions of style and ingredients. Even those dishes which take their cue straight from contemporary French cooking have been treated to a characteristic touch of Vongerichten innovation. The Crunchy Rabbit is coaxed from its Gallic traditions with a delightfully pure Citrus-Chili Paste and Soybean Puree.

There is nothing on the menu which is not marvelous, which is why it’s probably a good idea to consider either a Prix-Fixe or Tasting Menu. The latter offers two options. Those wanting to experience the full brilliance of the Vongerichten kitchen might opt for the seven courses of signature dishes, although it's a tough choice between that and the seven courses which make use of fresh, seasonal produce.

Dessert tastings are also offered. Magical confections like Vanilla Soda, Crispy Olive-Hazelnut Praline and the famed Jean Georges Chocolate Cake are not be missed. Just a few of the marvels which have earned this fabulous New York Restaurant a three-star Michelin rating as well as a much coveted four-star rating in The NY Times by the renowned Frank Bruni.

Every aspect of a meal at Jean Georges speaks of a love of food and all things beautiful, from the exceptional wine list to the design which is both elegant and contemporary, this is special place to eat. Sensuous pleasure of palate and eye is the order of the day.

Booking is necessary to get a table at peak times which means phoning at least three weeks ahead. Those who know the food of Jean-Georges Vongerichten will be more than prepared to wait. Even though the man himself is busy overseeing his many New York Restaurants, he is likely to be around for at least a portion of the evening, such is his commitment to the New York Restaurant which first brought him to the world's attention.