In 2006, Guy Reuge was awarded one of the culinary world’s most prized possessions–La Toque d’Argent (the Silver Toque). The culinary director of Three Village Inn also won the title of “Chef of the Year” by the Maitres Cuisiniers de France (Society of Master Chefs). Past recipients of these prestigious awards include Jacques Pepin, Daniel Boulud, Pierre Orsi, René Verdon, and André Soltner.
Born in Normandy, France and raised in the Loire Valley, Reuge began his culinary career at the age of 14 with a three-year apprenticeship in Orleans, France. Upon completion of his apprenticeship, he began the Tour des Compagnons, where he worked in restaurants in Strasbourg and Paris, France and Fribourg, Switzerland. At age 20, Reuge fulfilled his military duty as the personal chef of General Briquet, then the director of the Ecole Polytechnique in Paris, where he cooked for the French president and other dignitaries. After re-entering the civilian world, Reuge came to New York City in September 1973, working in various restaurants in Manhattan, including Rene Pujol and Maxwell’s Plum.
He met his wife Maria Harrison, who was an editor at Gourmet magazine in 1975. After testing recipes for Gourmet France, Reuge was introduced to Sally Darr, who hired him as chef at La Tulipe, one of New York City’s finest restaurants in the late 1970s and 1980s. He also worked at Le Cygne, one of only four restaurants to receive a four-star rating by The New York Times in the 1970s. Later, he served as an executive chef at the Tavern on the Green, then one of America’s highest grossing restaurants.
After spending nearly 10 years in some of the best kitchens in New York City, Reuge decided to open his own restaurant outside of the major metropolis. He and his wife launched the original Mirabelle Restaurant in an old farmhouse in St. James, Long Island in 1983. The subject of a cover story in Newsday,Mirabelle Restaurant was awarded “Exceptional” (four stars). Florence Fabricant of The New York Times rated the restaurant “Excellent” (three stars) whileZagat called it, “Not widely known, but the few who know it want to keep it a secret.”
After a successful 25-year run in St. James, Lessing’s Hospitality invited Reuge to bring the Mirabelle name to Three Village Inn in Stony Brook, New York, where he now operates two restaurants – Mirabelle Restaurant and the new Mirabelle Tavern. Mirabelle Restaurant, received an “Exceptional” (four stars) rating from Peter Gianotti of Newsday. Joanne Starkey of The New York Times rated the restaurant “Don’t Miss” (equivalent to the former four-star or “Excellent” rating). Richard Scholem, former food critic for The New York Times reviewed the restaurant for Long Island Pulse giving it a very “Excellent” (four-and-a-half stars). Mirabelle Tavern garnered a “Very Good” (two stars) rating from The New York Times and an “Excellent” (three stars) from Newsday.
Reuge now brings Mirabelle cuisine, Mirabelle service and Mirabelle excellence to all of Long Island and beyond with the launch of Mirabelle Private Events, the restaurant’s new catering arm. Reuge extends his talents to fit specific client requests delivering the quintessential dining experience as he designs custom menus for each event as the occasion and season dictates – whether an elaborate board meeting, lavish wedding or intimate tasting dinner. Mirabelle Private Events is offered at select Lessing’s Hospitality properties including Three Village Inn, Coindre Hall in Huntington, and Shoreham Country Club in Shoreham, as well as off-site locations from private homes and businesses to beaches, vineyards and yachts.
Guy Reuge is the author of the cookbook Le Petit Mirabelle and has contributed recipes to many others. He is also involved with the All-Clad Cookware company, giving cooking demonstrations in the use of this superior cookware in stores across Long Island. He participates regularly in culinary festivals and fund-raising events such as March of Dimes across the country. In addition, he has been a guest on several shows on the Food Network and Fox Television and has been featured in Bon Appetit, Food Arts, New York magazine, Gourmet, The New York Times, Newsday, and The Daily News among others.
Reuge is a dynamic promoter of French culinary arts. In 2001, he received the Chevalier du Merite Agricol, by the French government in recognition of his contribution to the French agriculture industry. He was inducted into the Maitre Cuisinier de France in 1990. He is a member of Le Commanderie Des Cordons Bleus, the Academie Culinaire de France, and the James Beard Foundation.
Watch the video above for a demonstration of Guy’s Lobster salad recipe!