Chef Biography
André Soltner was born in Alsace, France in 1932. At age 15, he started his career at the Hotel du Parc in Mulhouse, Alsace, France. While working at a restaurant in Switzerland, he discovered skiing, and when it was time for his military service, he listed his profession as cabinetmaker, but with his skiing abilities, it propelled him into the French Alpine troops instead of cooking army food. After service, he took up a chef’s ladle again.
By age 27 in 1959, Chef Soltner had become chef of the fashionable Parisian restaurant Chez
Hansi. Two years later in 1961, he moved to New York City, to work at LUTÈCE, and what was at that time known as New York’s most expensive restaurant. He didn’t just serve some of the world’s finest French cuisine, he elevated it to a high art. He became what could arguably be said: America’s first superstar chef.
When Chef André Soltner became the sole owner of Lutèce in 1972, everything changed except the glorious food. His wife, Simone, personally greeted and sat diners (they then lived above the restaurant), including such luminaries as the Kennedys, Nixons, Hepburns, and John Lennon.
Great Chefs had the privilege to tape Chef André Soltner in 1993 for their Great Chefs – Great Cities television series for the Discovery Channel. Our television crew remembers the story, when we said to Chef André that he didn’t need his chef’s hat, and he responded that if he did that the City of New York would send him a fine, like they did the last time he appeared on television.
In 1994, the Soltners sold Lutèce (he only missed 5 days of work in the 34 years at Lutèce), and became the Dean of the French Culinary Institute, now part of the International Culinary Center.
In 2010, Chef Soltner, along with Great Chefs Jacques Pepin, Jacques Torres and Alain Sailhac, prepared a $30,000 per-couple dinner for U.S. President Barack Obama’s fund-raiser at Manhattan’s St. Regis hotel.
Today in 2016, he divides his time at the school and teaching hands-on cooking techniques to students at the Culinary Theatre.
Recipes
Cream of Mussel Soup with Marrow Dumplings
Serving: 6 Print Cream of Mussel Soup with Marrow Dumplings By Great Chefs November 20, 2015 This light cream soup flavored with mussels includes the luxurious extra touch of marrow quenelles, poached in chicken stock. Because you will cook many mussels to flavor the broth, you will have the added bonus of extra mussels to […]
Potato & Bacon Pie ‘Tarte aux Pommes de Terre’
Serving: 6 Print Potato & Bacon Pie ‘Tarte aux Pommes de Terre’ By Great Chefs November 10, 2015 Potatoes and bacon are a classic combination from chef Soltner’s native Alsace. While he serves this tart of potatoes, eggs, and bacon moistened with tangy creme fraiche as an appetizer, it makes a perfect brunch or supper […]
Beignets with Vanilla Sauce
Serving: 8 Print Beignets with Vanilla Sauce By Great Chefs November 10, 2015 Most Americans know beignets as the New Orleans version of a doughnut. Made from the same cream puff dough as éclairs, they are fried instead of baked. These are crisp and delicious, served with vanilla cream sauce. The cream puff dough can […]
Ballottine of Sole Sauce Emeraude
Serving: 8 Print Ballottine of Sole Sauce Emeraude By Great Chefs November 9, 2015 In this classic preparation, the white flesh and mild flavor of Dover sole is combined with the pink flesh and assertive taste of salmon. The dish is served cold, with an emerald-colored sauce of parsley, spinach and watercress. Ingredients Dover sole […]