Bellini Cocktail

After serving one last Valentine’s Day dinner in 2004, Lutèce, the renowned landmark French restaurant on New York’s East Side, closed its doors, ending a more than 40-year run as the best restaurant in the United States (according to Julia Child and Zagat).

André Soltner, the chef for 34 years and the owner for most of that time, was one of the first chefs in America to emphasize the freshest possible ingredients. His philosophy continues to inform my cooking to this day. 

André and his lovely wife, Simone, who ran the dining room, radiated unpretentious warmth and charm. André was always present to greet guests and he came to know their tastes and preferences, like a caring father. One of my favorite desserts was his hot, chocolate soufflé, and when André learned that I did not like to taste the eggs in my soufflé, and preferred more chocolate, he adjusted it to my palate and would check in with me after dessert to be sure I was pleased—Unforgettable!  

I talk more about the Soltner’s influence on my culinary adventures in both of my books, Palm Beach Entertaining, and Hamptons Entertaining, but today I want to talk about Valentine’s day, Curly, and Bellini’s. 

Curly was the jovial, completely bald bartender at Lutèce who introduced me to the Bellini. He always had a kind word and would make me smile no matter what kind of day I was having. He was genuinely happy to see regulars, and Curly had a talent for curating conversation at the bar. For Curly, the Bellini was a romantic cocktail, perfect for a lady! It became my cocktail of choice for many years, and to this day it symbolizes romance, femininity, and celebration. He liked to add a dash of Chambord to the classic cocktail.

Valentine’s day would not be the same without a Bellini—created by Guiseppe Cipriani at the legendary Harry’s Bar in Venice it owes its name and color to Cipriani’s fascination with Giovanni Bellini, a 15th-century Venetian artist. Originally prepared with Prosecco and white peach purée, it is perfectly acceptable to use yellow peach puree or prepared peach nectar.  

For me, the Bellini will always conjure up a smile, fond memories of dinners at Lutèce and romance.

Yield: Makes 1