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Rouge et Blanc is a French-Vietnamese restaurant situated in Soho.
The chef, Matt Rojas (Eleven Madison Park, Degustation and Nobuo at Teeter House) offers an east-meets-west French and Vietnamese-inspired menu. At Rouge et Blanc, Thomas Cregan brings more than 20 years of wine-tasting experience from the regions of France and he placed eighth in the Best Sommelier in America 2011 Competition. The wine list is exclusively French. The name Rouge and Blanc is at once an homage to the wines of France and to the classic Stendhal novel. The restaurant has the look and feel of a French colonial tavern from 1940s Saigon.

In 2011, The New York Times awarded Rouge et Blanc two stars.

Head Chef: Matt Rojas
Sous Chef: Macks Collins
Pastry Chef: Melissa Chang
Sommelier: Thomas Cregan
Manager: Ashley Sokolnick

For reservations please call (212) 260-5757 or email info@rougeetblancnyc.com

All major credit cards accepted.