Tribute to Andre Soltner of Lutèce, April 24, 6:30-9:00
André Soltner, was an influential French chef and instrumental in shaping New York’s restaurant culture beyond the 30-plus-year reign of Lutèce. He was beloved as a mentor in the chefs’ community and through his position as a dean at the French Culinary Institute, now part of the Institute of Culinary Education. Please join Chef Mike as he pays tribute. This will be a special dinner around the island.
Beignets de St Jacques au Coulis de Tomates
(Scallop Fritters with Tomato Coulis)
Brioche aux Trois Poissons, Sauce Cresson
(Brioche with Three Fish, Watercress Sauce)
Soupe de Semoule
(Semolina soup)
Médaillons de Veau aux Champignons
(Veal Medallions with Mushrooms)
Oranges au Pamplemousses Glaces au Sabayon
(Oranges with Grapefruit Sabayon Ice Cream)
Demonstration Around the Island, Chef will cook for you and teach techniques while you eat!
Instructor: Chef Mike Bartfay
$175 per person
André Soltner, was an influential French chef and instrumental in shaping New York’s restaurant culture beyond the 30-plus-year reign of Lutèce. He was beloved as a mentor in the chefs’ community and through his position as a dean at the French Culinary Institute, now part of the Institute of Culinary Education. Please join Chef Mike as he pays tribute. This will be a special dinner around the island.
Beignets de St Jacques au Coulis de Tomates
(Scallop Fritters with Tomato Coulis)
Brioche aux Trois Poissons, Sauce Cresson
(Brioche with Three Fish, Watercress Sauce)
Soupe de Semoule
(Semolina soup)
Médaillons de Veau aux Champignons
(Veal Medallions with Mushrooms)
Oranges au Pamplemousses Glaces au Sabayon
(Oranges with Grapefruit Sabayon Ice Cream)
Demonstration Around the Island, Chef will cook for you and teach techniques while you eat!
Instructor: Chef Mike Bartfay
$175 per person
André Soltner, was an influential French chef and instrumental in shaping New York’s restaurant culture beyond the 30-plus-year reign of Lutèce. He was beloved as a mentor in the chefs’ community and through his position as a dean at the French Culinary Institute, now part of the Institute of Culinary Education. Please join Chef Mike as he pays tribute. This will be a special dinner around the island.
Beignets de St Jacques au Coulis de Tomates
(Scallop Fritters with Tomato Coulis)
Brioche aux Trois Poissons, Sauce Cresson
(Brioche with Three Fish, Watercress Sauce)
Soupe de Semoule
(Semolina soup)
Médaillons de Veau aux Champignons
(Veal Medallions with Mushrooms)
Oranges au Pamplemousses Glaces au Sabayon
(Oranges with Grapefruit Sabayon Ice Cream)
Demonstration Around the Island, Chef will cook for you and teach techniques while you eat!
Instructor: Chef Mike Bartfay
$175 per person