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Jacques Ardisson quietly opened LouLou Le Petit Bistro this past spring, replacing the longstanding Indochine Asian Bistro with a restaurant closer to his familial French roots. At the helm was executive chef Nuno Grullon, who without any formal culinary training turned out a sincerely divine foie gras terrine. On the other hand, when we visited a few times for dinner, the food seemed “tasty but inconsistent.” Could this be the the reason behind the chef shift?
We tracked down Chef Grullon to get the story, and behold — he’s moving over from traditional French to organic Italian. He’ll join owners Giancarla and Pino Bodoni as the chef de cuisine at South Beach mainstay Escopazzo and says he is excited to be “on a journey to collaborate with organic Italian cuisine.” He also admits the move “is a little spontaneous from LouLou’s to Escopazzo” but cites the latter has “been in business since 1993, and in 2003 they evolved into the first organic Italian restaurant out of Italy.”
He states that while he is “grateful for the time [he] spent at LouLou’s helping owner Jacques Ardisson to
form a French bistro with an ‘organic’ twist,” unfortunately, he also says, “Jacques has
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been having difficulties getting a hold of his concept, but I wish him the
best of luck and success.”
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