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 The year 1961 was a big one for French cuisine in America. The Kennedy family dined on it in the White House, Julia Child wrote about it in her first cookbook, and André Soltner cooked it up for New York's elite as the new head chef of Lutèce. This young Alsatian chef was among the first to cultivate America's taste for the art of fine cuisine. Over four decades, André remained true to his impeccably executed classical menu, churning out exquisite food while training generations of future chefs in his highly disciplined kitchen. Nearly forty years on the job, it's not surprising that he has been consistently showered with high praises and awards recognized around the world. Fortunately, COOKING WITH MASTER CHEFS has captured some of his hometown specialties from his Lutèce Cookbook as he demonstrates Tarte Flambée and Alsatian Meat Stew on the show.
 Julia Introduces Chef Andre Soltner
Tarte Flambee
Bacheofe-Alsatian Meat Stew
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