Chef Guy Reuge Celebrates 30 Years at Mirabelle

France’s gift to Long Island, (and featured Edible chef) Guy Reuge, is commemorating his 30 years at Mirabelle Restaurant with some temptingly delectable specials at the Stony Brook village restaurant throughout the month of April.

 

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France’s gift to Long Island, (and featured Edible chef) Guy Reuge, is commemorating his 30 years at Mirabelle Restaurant with some temptingly delectable specials at the Stony Brook village restaurant throughout the month of April.

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Born in the Normandy region of northwestern France and trained in traditional French culinary methods, Reuge moved to New York in 1973 and immediately began making a name for himself in the city’s restaurant scene. In 1984 Reuge and his wife, Maria, opened the original Mirabelle in an old farmhouse in St. James. The rustic restaurant served local food prepared in a classic French style and became in immediate special occasion destination. Twenty five years later, the Lessing’s Hospitality Group invited Reuge to join them and Mirabelle Restaurant and Mirabelle Tavern opened, side-by-side, in the historic Three Village Inn in Stony Brook. Reuge, who was awarded the esteemed Toque d’Argent by Les Maîtres Cuisiniers de France in 2006, has continued to wow diners with his French savoir-faire and his appreciation for local bounty. In the launch issue of Edible Long Island, Reuge shared a recipe for Duck Egg “Breakfast at Dinnertime” from his “Fresh Meets French” farm-to-table menu.

The exterior of Mirabelle in Stony Brook.

Throughout the month of April, Mirabelle Restaurant will celebrate Reuge’s anniversary with specials that include the Mirabelle Cocktail (sparkling Blanc de Blanc, plum brandy and a Mirabelle plum), complimentary wine or beer (when ordering from Chef’s farm-to-table menu) and a specially $19.84 priced ‘Tini and a Bite.

If “April in Paris” is not an option this year, take a ride to picturesque Stony Brook Village for le goût de Paris and celebrate Chef Guy Reuge’s 30 years of serving locally sourced French cuisine on Long Island.

 

 

 

 

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Betsy Davidson is the editor at large of Edible Long Island.