Summary:

André Soltner, chef of the legendary NYC restaurant Lutèce, passed away at 92.
Lutèce, open from 1961-2004, was considered one of the best French restaurants in NYC history.
Soltner's legacy extended beyond the exquisite food (like foie gras en brioche) to the warm, unpretentious atmosphere he cultivated.
His mentorship and generosity at the French Culinary Institute shaped countless culinary careers.
Soltner's story highlights the enduring power of passion, dedication, and genuine warmth in the culinary world.

Legendary NYC Chef André Soltner: A Life Beyond Lutèce's Kitchen

André Soltner, the chef behind the iconic New York City restaurant Lutèce, passed away at 92. Lutèce, operating from 1961 to 2004, was considered by many to be the best French restaurant in Manhattan, and arguably the best in America during its heyday.

The Lutèce Legacy

Gael Greene, a former restaurant critic, called Lutèce the most important restaurant in New York's modern history. Its success wasn't just about the exquisite food—foie gras en brioche, sorrel soup, and quenelles de brochet were just some of the highlights—but also the warm, unpretentious atmosphere created by Soltner and his wife, Simone. A 1972 New York Times review praised the food but also noted the high cost, equivalent to almost $600 for two people today!

Chef Jeremiah Stone, who worked with Soltner, emphasized the dedication and technique that went into the food. The limited ingredients available in post-WWII France and early America shaped Soltner's style, focusing on technique and heart rather than flashy presentation.

Beyond the Kitchen: A Lasting Impression

After Lutèce closed, Soltner's influence continued through his work at the French Culinary Institute (FCI). His humility and generosity inspired generations of chefs. He didn't exploit his fame, choosing instead to mentor and teach. A new Lutèce restaurant exists in Georgetown, and its chef, Matt Conroy, recalls Soltner's visits and his pride in the restaurant's legacy.

The lasting impact of Soltner and Lutèce underscores the importance of passion, dedication, and a warm atmosphere in creating a truly memorable dining experience. He was more than a chef; he was a mentor, a teacher, and a symbol of culinary excellence.

Source: Grub Street