André Soltner of Lutèce fame and current Dean of Classic Studies at the French Culinary Institute invited us inside his Upper East Side abode for a peek inside his kitchen and refrigerator. You’ll see all the basics...I always say, you better [off] eat grated carrots which are fresh, then frozen caviar.” He doesn’t need or desire fancy equipment in his kitchen, and uses a small gas stove, the rightvinegar.
Soltner, originally from the Alsace region of France who has been cooking for 60 years, is known for his simple approach to food. He abhors using using frozen or canned goods and wisely advised: “I always say, you better [off] eat grated carrots which are fresh, then frozen caviar.” He doesn’t need or desire fancy equipment in his kitchen, and uses a small gas stove, the right knife for the right job, and a good pan. ”The fancy stuff, that’s for amateur chefs,” he told the New York Times in 2004, ”they need gadgets. I have 50 or 60 knives and I use just one.”