As the summer comes to an end, stop by Lulu Kitchen & Bar in Sag Harbor before heading off to a new place for warmer days. Sit down with Managing Partner Steven Jauffrineau and Executive Chef Philippe Corbet and learn more about the fusion bistro.
Where did the Lulu name come from?
The idea behind Lulu was to create a convivial, casual and welcoming environment where people could dine regularly without feeling guilty about their repeat visits. Lulu is your second kitchen of sorts. We needed a name that reflected that. It seems everyone has a “Lulu” in their lives. It’s a nickname, someone’s pet, someone’s long-lost cousin or college roommate. It seems most people can relate to the name, so Lulu was perfect for our restaurant.
What was the inspiration for Lulu Kitchen?
Lulu is inspired by all the good, quality neighborhood restaurants that you can find all over Europe, all the time.
How did you get into the restaurant business?
At 17 years old, I found myself at a crossroads, uncertain about my future path. The opportunity arose to become an apprentice at a Michelin-starred restaurant right in my hometown, and it was an instant love affair. The culinary artistry, the meticulous approach, but most profoundly, the tight-knit camaraderie among the staff members made me feel like part of an extended family; a bond that was undeniably strong.
My guiding philosophy, both then and now, has been to master the finest techniques, to illuminate the essence of each ingredient while keeping the approach down-to-earth and uncomplicated. I believe in the power of creation and learning from others, in mentoring, and in demonstrating the passion that drives us.
We are sensitive to the needs of our guests and committed to a culture that sets us apart and reinforces the fundamentals of good hospitality. At the core of this culture is honesty, integrity and fairness.
What is the concept and cuisine of your food?
The culinary concept I envision is a harmonious fusion of Mediterranean flavors and the inviting charm of a European bistro, with a special touch drawn from a memorable trip to Israel. This unique blend creates a dining experience that exudes warmth and familiarity, akin to a cherished neighborhood gathering spot.
At the heart of our kitchen lies a wood-fired grill, infusing each dish with a distinct smoky essence. This elemental cooking method adds an extra layer of depth to our offerings, enhancing the natural flavors of the ingredients. The wood fire grill serves as a centerpiece, where our dishes are charred to perfection, adding warmth to each dish.
In keeping with our neighborhood-oriented ideals, we strive to cultivate an atmosphere that feels like an extension of home. Our establishment is designed to be an inclusive space, where locals can gather, share stories and savor exceptional food in a relaxed and convivial setting. Our aim is to create an environment that feels like an extension of the community itself.
What are some crowd-favorite suggestions or signature dishes on the menu?
Whole Roasted Cauliflower, Whole Roasted Branzino with tomato Provençale, wood-fired Pizzas and our specials.
Where do you source your ingredients? Do you use local foods?
We take pride in sourcing ingredients from around the world, but our heart belongs to local farms. Balsam Farms, Sagaponack Potatoes and Iacono Farms are just some we work with. Their top-quality produce consistently elevates our dishes, enriching the dining experience for our guests.
What is your chef’s name and background?
Chef Philippe Corbet embarked on his culinary journey in France, where he honed his skills and earned a culinary degree. He further refined his artistry at several Michelin-starred restaurants. Following a stint at Bouley in New York City, Chef Corbet discovered his passion for the exceptional produce and captivating scenery of Long Island. This newfound love led him to venture out east, where he now brings his culinary expertise to life.
What was your imagination for the complete menu?
Our menu was created to harness the captivating flavors of the wood-fired grill and draw inspiration from diverse corners of the globe. Designed to delight and entice our guests on a regular basis, it offers a dynamic and ever-evolving dining experience that is both familiar and exciting. We pride ourselves on a seasonal menu rotation, with our signature dishes remaining as a mainstay.
