Chef Biography

Hubert Sandot was born in Madagascar to a French mother and Martinquais father, and he was raised in Paris.  After getting his bachelor’s degree in economics and social studies, he went to work at the Hotel George V in Paris for five years, learning the ropes by starting out as night manager.  By 1985 he was food and beverage director of the 5-star Hotel Barzac in Paris.

He then went to Japan to take a break, and married his wife who worked as a fashion model.  In 1989 they came to the United States to find the place they liked best, ended up in New Orleans as their choice and opened L’ Economie, an intimate 55-seat restaurant in the downtown Warehouse District.  Great Chefs taped him in 1992 for their Great Chefs, the Louisiana New Garde television series.

In 1994 he closed L’ Economie and opened Martinque in the Uptown area of New Orleans, where it still is a major success.  He sold Martinque in 2003, before Hurricane Katrina.


Oysters Sauteed in Cumin

Serving: 4 Print Oysters Sauteed in Cumin By Great Chefs November 10, 2015 This is one of those recipes in which the sum is much greater than the parts. Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a captivating, complex flavor. Serve this a […]

Figs in Vanilla Sauce, Flambeed with Pernod

Serving: 4 Print Figs in Vanilla Sauce, Flambeed with Pernod By Great Chefs November 10, 2015 Every so often a recipe is so brilliantly simple that we ask ourselves, “Now, why didn’t I think of that?” Chef Hubert Sandot’s recipe is an example. His dessert sauce is made by melting ice cream. But the genius […]

Rack of Lamb with Apricot Sauce

Serving: 4 Print Rack of Lamb with Apricot Sauce By Great Chefs November 9, 2015 One of the food trends over the past ten years has been the use of fruit in sauces for seafood, poultry, and meat. Hubert Sandot enhances rack of lamb with a piquant apricot sauce using dried apricots and apricot preserves. […]

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