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LATEST NEWS
Iconic French Bistro La Goulue Opens in Palm Beach
Palm Beach, FL – October 15, 2020 – Legendary French Restaurateur Jean Denoyer slowly began opening his classic French bistro, La Goulue Palm Beach on October 15th, 2020. This is his 40th opening, intentionally slow to allow the organic build of its reputation and, of course, to follow the new social distancing and pandemic guidelines. Denoyer does not believe in grand openings, nor did he feel it would be appropriate given the time. Sister to the cherished Upper East Side restaurant, popular among the well-heeled and connected, La Goulue Palm Beach, located at 288 South County Road, is sure to be a hit among the sophisticated New York - Palm Beach set.
La Goulue evokes the turn of the 19th and 20th centuries. It is named after the French can-can dancer La Goulue - which means “the glutton,” and expresses the love of food and the period. Guests of La Goulue Palm Beach, which seats 138, will feel transported back to the early 20th century France with its signature banquette seating, Majorelle chandeliers, wood paneling, pewter bar and large French doors which open to the front allowing for cross-breezes throughout. La Goulue’s original opening in New York in 1973, prompted Denoyer’s return to the attic of his family’s hotel, collecting spare pieces of the paneling and decor that would help create the restaurant’s classic French Art Nouveau style and atmosphere. As Denoyer says, “It’s not a New York or Palm Beach restaurant. It’s a 1900s style French bistro — and it’s very important to express it the way it should be.”
Located at the corner of South County Road and Royal Palm Way, La Goulue Palm Beach Will Offer Classic French Dining Experience with Signature Dishes from NYC Location
Chef Gwen Le Pape — formerly of Jean-Georges and Les Halles in New York, Washington, DC, and Miami, returns to La Goulue having worked at the New York location back in the 1990s. Winner of Season 14 of The Food Network’s Chopped, Chef Le Pape has now created the signature menu for La Goulue Palm Beach.
“We are thrilled to welcome Gwen back to La Goulue at its new location. He has known the product and the brand since 1992 when he worked at La Goulue in New York and I believe he will be a tremendous asset to us here in Palm Beach,” stated Denoyer. Both have worked together to preserve the quality and provenance of La Goulue’s most iconic French dishes, including the legendary cheese souffle, onion soup, foie gras terrine, steak-frites, and tuna tartare in their new home.
And Chef Le Pape is just as excited to be returning to La Goulue. He has worked as the private chef of a well-known family here in Palm Beach, but “There is nothing like working with Jean Denoyer. He has a certain “je ne sais quois;” detail-oriented, but always positive and with a great sense of humor. It is great to once again be a part of his team.”
When speaking to hospitality industry standards in the time of COVID 19, the La Goulue team has worked hard to ensure all protocols and requirements are strictly observed. Staff will be fully masked and will follow new social distancing and hygiene guidelines, including all staff wearing PPE as well as keeping the large French doors open to the front, allowing for proper ventilation.
La Goulue Palm Beach will be open for lunch and dinner, seven days a week, from 11am to 10pm, starting December 1st. Takeout will be available at a later date. Valet parking is available. Reservations can be made by calling (561) 284-6292, or by emailing Thierry@LaGouluePB.com
ABOUT LA GOULUE
A treasured New York institution, La Goulue was created by legendary French Restauranteur Jean Denoyer, who originally opened the classic French bistro on 70th Street in Manhattan in- 1973, where it remained for 20 years. It then moved to Madison Avenue between 65th and 66th Streets until 2009, when it closed for a time, reopening in its current location at 29 East 61st Street in 2018. La Goulue has charmed restaurant and food lovers for more than a quarter-century. As spirited as its namesake, La Goulue serves meticulously prepared French cuisine in a lively and welcoming bistro chic setting. For more information about La Goulue, visit lagouluerestaurant.com
ABOUT JEAN DENOYER
From discotheques to fashion boutiques, patisseries, and restaurants, Denoyer is one of the iconic entrepreneurs of our time. La Goulue Palm Beach will be his 40th opening; nearly all restaurants —five in NYC. The geographic diversity of his restaurants is comparable to the diversity of his menus: French, French-Vietnamese, Japanese, Italian, and Continental foods can all be found on the various menus among his establishments.
MORE ABOUT CHEF GWEN LE PAPE
Chef Gwen Le Pape returns to La Goulue, this time in Palm Beach instead of New York, where he originally worked in the 1990s. Since that time, he has traveled the country honing his skills at many top restaurants including Jean-Georges and Les Halles in New York, Washington, DC, and Miami; and the Norwegian Embassy. Along the way, he even won “Chopped” on the Food Network in 2013.
Le Pape began his culinary training as a pastry chef in a “laboratory”, technical kitchen in France, and received his Culinary Arts degree from The Culinary Institute St. Anne. After several years working in a variety of settings and capacities, including serving as a private chef and culinary advisor, he now combines hands-on cooking with an emphasis on sustainability. He has explored Italian, Nuevo Latino, Middle Eastern, Asian and Kosher-style cuisine utilizing ingredients from all over the world. His drive, passion, and love for cooking have contributed to focusing on high quality and consistency, delivering above expectation culinary experiences for his guests.
Among the awards and accolades he has received, Le Pape has been voted Best New Chef of Diamond City and a TripAdvisor Award of Excellence for his work at Le Manhattan Bistro in PA in 2016. He obtained 3 1/2 Stars (out of 4) from The Miami Herald for his work at Maison d’Azur in 2007. And, he even gave Anthony Bourdain some recipes to write Les Halles Cookbook in 2006.
FEATURED PHOTO CAPTIONS - Photo Credit : Annie Watt Photography
1. Restauranteur Jean Denoyer, Chef Gwen Le Pape, Manager Mathieu Potell, Theirry Miroir
2. Chef Gwen Le Pape and Restauranteur Jean Denoyer
3. Les Pain
4. Escargots De Bourgogne Au Beurre D’ail, Garlic parsley butter
5. Salade Lyonnaise
6. Le Tartare De Thon Japonais, Ahi tuna, Wasabi Miso seasoning, Fresh Coriander
7. Duck a la orange and wild rice
8. Creme Bruulee
9. Cheese Souffle
10. Decor
11. Mathieu Potell, Theirry Miroir, Jean Denoyer
12. Decor
13. Table Set For Service
14. The Bar
