Chefs Riad Nasr and Lee Hanson Team Up with Dewars for an Unforgettable Dining Experience

Whitewall was in attendance, and later spoke with Nasr and Hanson about how their relationship to Dewar’s led to this experience and what plans they’re cooking up for the new year ahead.

WHITEWALL: Why was this collaboration with Dewar’s a fit for you?

RIAD NASR: At our restaurants, we strive to break the mold of classic French fare, and, like the team at DEWAR’s, we are constantly searching for new and inventive ways to delight our guests. We are excited to partner with DEWAR’S to celebrate French food and traditions in an unexpected way while also urging New Yorkers to embrace the French style of life by slowing down, coming together, and savoring moments that matter during the busy holiday season.

WW: Can you tell us how you incorporated the brand’s new French Smooth into your dishes?

LEE HANSON: With the DEWAR's French Cask Smooth being inspired by apple picking in the great Normandy orchards and utilizing the cask from the making of the traditional French apple brandy, Calvados, we thought it would be perfect for a holiday meal that allows you to come together and savor the moments that matter. Also, with the liquid’s flavor tones of apple, cinnamon, and a hint of creme anglaise, it makes it a truly autumnal experience. 

We wanted to create something that honored the traditions of French cooking but with a modern twist. That is how we came up with the Homard En Croute (Lobster Pot Pie) featuring a Dewar’s French Cask Smooth Newburg. With a flaky puff pastry atop a rich, decadent almost lobster bisque, this dish is great for sharing and the perfect show-stopping dish for any table.

WW: Tell us about the signature cocktail you created. Why these ingredients? 

RN: We wanted something that would be light and refreshing since many meals during the winter/holiday season can feel rich or heavy. The Le Flaneur cocktail features the DEWAR’s French Cask Smooth with a dash of chartreuse and garnished with a lemon cheek and mint sprig. This combination is an ode to a classic French cocktail that we have adapted as the perfect pairing drink for any large gathering of friends and loved ones. 

WW: How did working with Resident give your dinner series a different feel?

LH: Working with Resident gave us the opportunity to prepare a meal in a more intimate way. One of Resident’s main goals is to foster connection between the faces behind the food and those enjoying it. We all share the same mission to create warm and cherished spaces where people can enjoy themselves and connect, so when asked to partner with them, it was a no-brainer. 

WW: For the past few years, we have altered holiday hosting plans due to the pandemic, yet this year people are excited to welcome people back into their homes. How will you be hosting this season? 

RN: We are hoping people reconnect over food and wine and celebrate love, life, family and friendships, and do one good deed for someone less fortunate.

WW: For those new to Frenchette, what do you recommend they order?

LH: The amuse section is a fun way to start with a spritz cocktail or one of our natural wines hand selected by Jorge Riera. From there, you don't want to miss the razor clam’s casino or blowfish tails. The Brouillade (Soft scrambled eggs) with snails is also delicious with a side of duck frites or be adventurous and try one of the offal dishes that rotate through. Save room for pastry chef Michelle Pallazzo's Paris Brest a la pistache, which is the restaurant's signature.

WW: Can you tell us a bit about Le Rock, which recently opened?

RN: The food has classic French roots as is our style with a refined approach to match the modern art deco feel of the dining room and outside plaza. Right now, we are lunch and dinner but will eventually add on breakfast as well.

WW: And about your new restaurant, opening in NYC soon?
LH: Our next project is an old bistro called Le Veau D’Or which has been an upper east side classic for over 75 years.  The complete opposite vibe as Le Rock.  Tiny, 55 seats, low ceilings, with a small upstairs bar.  We didn’t want to see a place with such history close like so many other NYC classics.  Hopefully we can bring it back to its past glory with a slight remodeling and a new menu.