It was back in March that Le Poisson by Chef Thomas Burke opened to great fanfare https://westfaironline.com/westchester/le-poisson-cest-magnifique/ in Bedford on the site of what was the legendary La Crèmailliére.
Apparently, La Crèm proved too legendary: The restaurant investors have decided to return to the former restaurant name and concept, leaving Burke, who departed on Saturday, July 27, to find a new location for Le Poisson.
“After a difficult discussion with my partners, we’ve decided to move in different directions,” Burke said. “We both wanted to make changes that didn’t align, but what is important is that we remain on good terms. I’ve enjoyed working with the team at La Crèmaillére over the past few years and wish this establishment all the best. Although it didn’t work out, launching my first restaurant was a rewarding experience. I am grateful to my investors for their support, mentorship and encouragement, and I plan to leverage these experiences as I embark on my next chapter. Stay tuned.”
Burke honed his skills in the kitchens of several Michelin-starred restaurants, including Le Bernardin and Aureole in Manhattan, Boulevard in San Francisco and The French Laundry in Napa Valley. He came to La Crèmaillére after completing a stint as an executive chef for the Charlie Palmer Collective, known for excellence in food and hospitality throughout the country. Burke’s passion for cooking shines through with his creative takes on traditional and new plates. He led the reopening of La Crèmaillére in 2022 and was recognized two years in a row by the Michelin Guide. His first restaurant as managing partner, Le Poisson by Chef Thomas Burke, focused on seafood as the name – French for “fish” – implied. At Le Poisson, his approach to
French fine dining evolved to cuisine inspired by the coastal regions of France.
