chefs
COLLECTED CUISINES
Yanick Ranieri’s restaurant
tells her life story
Favorite dish on the menu?
If I had to pick one, it would be the quail
with honey glaze and pistachio crust
and charred baby leeks. It comes with
caramelized fingerling potatoes and
cherry puree.
What’s your tip for holiday
food preparation? Order out!
[laughs] No, just keep it simple. Home
chefs always try to outdo themselves.
Just perfect what you’ve worked on in
the past and tweak what you’ve already
done well.
Y
anick Ranieri wasn’t
always a chef by
profession, but she’s
always been a chef
at heart.
Originally from Haiti —
Ranieri’s been in the U.S. since the
age of 16. After teaching French
for 31 years and running a catering
business, Ranieri and her husband
opened Papillon 25 Restaurant &
Martini Bar in 2003. Now, Ranieri
is enjoying her new life serving an
eccentric array of global dishes in
her butterfly-inspired eatery.
>
YANICK RANIERI
Papillon 25
25 Valley St., South Orange,
(973) 761-5299, papillon25.com
“I LIKE TO SEE PEOPLE HAVING THAT
JOY IN THEIR FACES AFTER THEY EAT.
I CANNOT EVEN EXPLAIN IT.
WHEN THEY LOVE IT,
IT’S THE BEST FEELING
IN THE WORLD.”
HOLIDAY 2017 MILLBURN & SHORT HILLS MAGAZINE
29