French Master Chef Johnny Letzter “Le Boeuf Mode” at Lutèce! Chef Letzter is coming out from retirement for a special Lunch & Dinner on Thursday 8th June 2017
Johnny Letzter started his Chef de Cuisine career at the restaurant Zimmer 1* Michelin in Strasbourg in the early 70’s, this is where Romain Bapst started as an apprentice.
Chef Johnny for over 35 years ran “la Taverne Moninger” a large Brasserie next to the Cathedral and the award-winning “Restaurant le Boeuf Mode” in the old part of Stras- bourg “La Petite France”. At le Boeuf Mode Chef Johnny was well-known for his inventive & creative cooking around beef and seafood as in that time it was “premiere”.
Speaking to Mr Letzter some time ago, Romain suggested Mr Letzter come out from retirement for one day and show off to Australia the cuisine that was not so old fashion some 30 years or so ago. With a great camaraderie in place after all the years, we are sure that the lunch and dinner will be a fantastic event.
Lutèce Chef de Cuisine Qian Cao & Romain are delighted to have Chef Letzter in Lutèce kitchen and to prepare for his menu; dishes such as Terre et Mer, (Tuna & Beef carpaccio), la Choucroute aux Poissons d’eau douce (Brook trout & Murray perch sauerkraut)- Beef sirloin in the Salt crust & to finish le Baba “Ananas” au Kirsch are served on the day
The 3 course “Lunch avec Johnny” & matching wines 55.0 per person
The 4 course “Dinner avec Johnny”, appetiser, a glass Champagne on arrival & matching wines 98.00 per person
- Lunch Thursday 8th June at 12pm for 12.30pm
- Dinner Thursday 8th June at 6.30pm for 7pm
Menu on www.lutece.com.au/menus
For reservations: 07 3161 1858 or firstname.lastname@example.org