Available in the kitchen as well as in the room, Jerome Gangneux was personally involved in the decoration of this restaurant that he wished to reflect his personality.     Born in L’Aigle in Normandie, Jerome Gangneux takes his first steps in the kitchen as a trainee at the Hotel de La Poste in Domfront (1 Michelin star). After having work with several renouned houses, he enters as chef de partie at 24 years old, then chef of cuisine at Jean Pierre Vigato’s Apicius restaurant ( 2 Michelin Stars). In 2002, he opens the 6 New York