Reviews of Luc's

Arts & Leisure Review (Acorn-online.com), 11/14/2008 by Fran Sikorski

An intimate cafe featuring a classic French-Mediterranean menu, Luc’s is located in a former blacksmith shop with natural stone walls, and whether you are seated inside or outdoors, there is an atmosphere of relaxed dining. A loyal clientele has enjoyed the same menu for lunch and dinner for eight years, and owner Hervé Aussavis has added sandwiches. The only new items on the menu are the daily specials, planned according to market availability, and surprise housemade desserts. Everyone has a favorite dish. On any given night, just about every table is occupied, and on Wednesday evening, every table is taken with diners who enjoy the Café Musette entertainment of Larry Urbon and songs by Noreen Mola. Luc’s is definitely a repeat restaurant, and you’ll make a lot of friends by becoming a “regular.”

The genial owner, originally from Fontainebleu, France, emigrated to the United States in 1992, opened two cafes in New York City where he met his wife-to-be Melissa who had family living in the Ridgefield area. When a restaurant space became available in Ridgefield, he opened Luc’s. The couple has two children, Luc, 8, and Marc, 6.

Luc’s chef de cuisine is Gregory Slemp, originally from New Canaan, who developed his culinary skills through apprenticeships on cruise ships and restaurants throughout the United States. He has been associated with Emily Shaw’s, the Roger Sherman Inn, the Ritz Carlton in Boston, and restaurants in California. Sous chef is Fernando Andrade.

Among the popular sandwiches, served with mesclun said, are croque-monsieur; saucisson-beurre, dry sausage and butter on a baguette; and Luc’s, a choice of three ingredients from ham, sausage, bacon, chicken; Swiss, goat or brie cheeses; tomato, mesclun, roasted pepper, red beets or cucumber.

In addition to the original French onion soup, classic French appetizers are spicy tuna tartare, steamed mussels, escargots au pernod, chef’s made pâté, and smoked salmon served with toasts, chopped onions and capers. More than 80 pounds of mussels are consumed every week at Luc’s.

My dinner selections, butternut squash soup, beet salad and grilled filet of salmon in a mustard sauce served with roasted root vegetables and mushroom risotto, were delicious. There is a choice of three sauces, Roquefort, beurre maître d’hotel and au poivre vert, with the hormone-free strip loin steak and for the filet of sole, sauces meunière, grenobloise and amandine. Ahead for the winter are venison, rabbit and game bird entrees.

Other entrée choices are rack of lamb with potato gratin and haricots verts; duck confit, bigarade sauce made with orange and veal stock and served with vegetables of the day; duck and beans stew made from a recipe from the southwest of France.

Housemade amaretto cheesecake made with a pralinée base was a perfect choice for dessert. Other selections are mousse au chocolat, crèpe de jour, and an assortment of cheeses and fruit.

All this and a caring staff makes dining at Luc’s a pleasure.

Home | Menu | Reviews | Special events | Friends of Luc's | Contact us | Directions / hours
Copyright ©2010 Luc's Cafe, Ridgefield CT. All rights reserved.