 Celebrating 20 years of business, Mirabelle Restaurant opened
in December 1983 and is considered by many discriminating gastronomes
to be among the very best Long Island has to offer. Chef
Guy Reuge, who operates the restaurant with his wife Maria,
has had an illustrious career both here and abroad and is highly
respected by his peers. Born in Normandy, France, but raised
in the Sologne area of the Loire Valley, Guy started his career
at age fourteen. After completing a three-year apprenticeship
near his hometown of Orléans, Guy went on to finish
his apprentisage in Alsace, Switzerland, and Paris.
At age twenty Guy fulfilled his military duty as the personal
chef of General Briquet, then the director of the famous Ecole
Polytechnique in Paris.
After re-entering civilian life
Guy came to New York City in September 1973, working in various
restaurants in Manhattan, including Rene Pujol. In 1975 he
met his wife Maria Harrison, who was an editor at Gourmet
Magazine. After testing recipes for Gourmet’s France Guy met Sally Darr, who hired Guy
to be her first chef at the opening of La Tulipe, one of New
York City’s most renowned restaurants in the late 1970s
and 1980s.
After spending almost 10 years in some of the best kitchens
in New York City, Guy decided to open his own restaurant outside
of New York. With the help of local businessman Phil Palmedo,
who wished to bring good dining to Suffolk County, Guy opened
Mirabelle in an old farmhouse in St. James, Long Island. Mirabelle
was an immediate success with a cover story in Long Island
Newsday, a rating of three stars from Florence Fabricant of
the New York Times, and a four star rating from Newsday.
When the Zagat guide published
the first suburban booklet in the 1980s, Mirabelle was awarded
a rating of 27/23/25 with the comment:
“Not widely known, but the few who know it want to keep
it a secret.” As Mirabelle has grown and matured, its
reputation has spread over Long Island and beyond.
 Mirabelle has continued to maintain high standards to this
day, renewing and upgrading its menus and wine list. Recipient
of many awards Guy also gives cooking classes. He has published
a small cookbook, Le Petit Mirabelle, and has contributed recipes
to many other cookbooks. Guy is also involved with the All-Clad
Cookware company, giving demonstrations in the use of this
superior cookware in stores across Long Island.
Guy
has earned a well-deserved reputation for consistently serving
top quality food. Mirabelle is also known for its impeccable
service, and as Manager Julie Pasquier says, “the staff
will truly go the extra mile to satisfy the Mirabelle customer.”
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