Legendary NYC Chef André Soltner: A Life Beyond Lutèce's Kitchen
<img src="https://pyxis.nymag.com/v1/imgs/915/a09/3a5dd25b8d70990cd0f5465ed9c3af17c1-soltner-lutece.rsquare.w700.jpg" alt="André Soltner, his wife Simone, and the staff at their restaurant, Lutèce, in 1984." width="700" height="700">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!
<img src="https://pyxis.nymag.com/v1/imgs/0df/761/fbb69dbb237522d1d1e90e5a7ed99a2a86-AlanSystmaFINAL.2x.rsquare.w168.jpg" alt="Portrait of Alan Sytsma">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.
Comments
Join Our Community
Sign up to share your thoughts, engage with others, and become part of our growing community.
No comments yet
Be the first to share your thoughts and start the conversation!