Lutèce Bistro & Wine Bar – Brisbane – 07 3161 1858

News & Events

Dan Arnold’s Bocuse D’Or Fundraising Dinner

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Bocuse D’Or 2017 Australian candidate Dan Arnold at Lutèce

I would like to share with you a great moment in the Australian culinary scene. From Lyon – France

Australia made history on January 25th  at the World culinary contest the Bocuse D’Or 2017. Australian candidate and protégé Daniel Arnold placing 8th of the 24 teams competing, and winning the Competition Marketing Trophy with his commis Ryan Consentino, coach Romuald Fassenet Star Michelin chef Chateau Mt Joly in the French Jura & President Philippe Mouchel acclaimed chef from Restaurant Philippe -Melbourne.

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The Perigord Black Truffle Dinner “The Diamond of the Kitchen”

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Following the great success of our last Winter truffle dinner, attendees will be treated to a delectable six-course feast that combines exquisite French flavours with the unique truffle taste.

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News from Lyon

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Dear Culinary Friends,

I would like to share with you a great moment in the Australian culinary scene.

From Lyon in France, Australia made history last night at the World culinary contest the Bocuse D’Or 2017, Australian candidate and protégé Daniel Arnold placing 8th of the 24 teams competing, and winning the Competition Marketing Trophy with his commis Ryan Consentino, coach Romuald Fassenet & President Philippe Mouchel.

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Our First Black Truffle Dinner of the Year

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The New Year re-celebration with our first Black Truffle Dinner of the Year  “The Diamond of the Kitchen” & a selection of Bordeaux Wines

Lutèce Bistro & Wine Bar celebrates the new Black Truffle season matched with an array of Bordeaux wines  on Thursday 19th January 2017

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East Meets West featuring Penley Estate Wines – Sunday Long Lunch

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On Sunday 27th November 2016
Chef de Cuisine Debra Qian Cao is looking forward to showcasing a range of fine east meets west dishes such as; Sweet & sour soup with a foie gras & truffle dumpling, Mushroom medley, tempura, tofu & scallops, John Dory, shallot, coconut rice & asparagus ragout, lemongrass beurre blanc & Slow roasted duck with dark soy, shallot cake, brocolini & shitake puree. The dishes are matched with Penley Estate wines.

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