MCF-USA member Guy Reuge, chef-owner of Mirabelle in Stony Brook, Long Island, was featured last month in the NY Times dining section. Following is an excerpt from the article:
THERE was a collective sigh across Long Island last New Year’s Eve when Mirabelle Restaurant in St. James closed its doors. For 25 years it had been the place to celebrate life’s milestones.
Duck dressed with endive orange compote, polenta and clementines.
Last spring those sighs turned to cheers when a new Mirabelle opened in Stony Brook at the Three Village Inn. In fact, two Mirabelles have opened: the casual Mirabelle Tavern (reviewed May 24), followed a few months later by the more formal Mirabelle at Three Village Inn, a worthy successor to the St. James restaurant.
Guy Reuge, who was the chef-owner of Mirabelle in St. James, is executive chef at the new Stony Brook spot. Lessing’s Hospitality, of Great River, which has six other Long Island restaurants, is the owner of the Three Village Inn.
The new Mirabelle is larger and lovelier than the original. Each of its two dining rooms has a fireplace, which adds cozy warmth. Walls are covered in a deep rose wallpaper; seating is on soft beige chairs and banquettes. This is a serene restaurant where you can actually have a conversation.
The North American - Canadian Chapter of the Maitres Cuisiniers de France is holding its 2009 Annual General Meeting at Cincinnati’s Hilton Netherlands Plaza on June 1st 2009.
With Jean-Robert de Cavel as the ultimate Host, and the assistance of The Midwest Culinary Institute, the reception is sure to be a success!
The top-tier Toronto chef Didier Leroy has been awarded the prestigious title Maître Cuisinier de France. Leroy joins the ranks of 350 international chefs honoured by France for contributing to the tradition of French gastronomy. As the first one bestowed in English Canada, Leroy’s award marks one more feather in Toronto’s culinary cap, and one more example of the city’s French food renaissance.
A long-time name on the Toronto scene, the Parisian worked in many a Michelin-starred kitchen before opening his eponymous midtown restaurant in 2000. With newfound responsibility to keep up French traditions, Leroy plans to open a cooking school to pass on his expertise to the next generation; if Jamie Kennedy’s academy is anything to go by, we can’t wait.
For their first “date night” since entering the White House in January, the Obamas chose Michel Richard’s Citronelle for an intimate evening.
When asked by L’Hotellerie Restauration in January about hosting the President, Richard was confident he would come — and if not, he would seek him out! Fait accompli.
The French chef, whose restaurant is a Washington, D.C. culinary destination (and one of Conde Nast Traveler’s World’s Best), received the Obamas on Saturday night at his Georgetown restaurant. “Michelle kissed me!” gushed Richard. “She said ‘Michel, I’m Michelle!’ She’s charming.”
MCF-USA member Chef Patrick Farjas shares his thoughts on becoming a master chef, and discusses his participation in the Rivers of Chocolate charity event.
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MCF-USA member Guy Reuge, chef-owner of Mirabelle in Stony Brook, Long Island, was featured last month in the NY Times dining section. Following is an excerpt from the article:
For their first “date night” since entering the White House in January, the Obamas chose Michel Richard’s Citronelle for an intimate evening.
