For the opening of Printemps New York, Saint-Lazare created the visual identities of four distinct dining concepts led by Culinary Director Gregory Gourdet. Café Jalu reimagines the French café through house-made viennoiseries, coffee, and light dishes served in a relaxed atmosphere. Maison Passerelle offers a contemporary take on French fine dining, revisiting iconic classics with refinement and creativity. Inspired by the spirit of traditional Parisian bars, Salon Vert pairs cocktails with in an intimate setting. Throughout the day, Red Room Bar brings together crafted cocktails and elevated small plates in a vibrant, elegant environment. Together, the four concepts create a seamless culinary journey, blending French heritage with the energy of New York.