Sautele File

Legend says Sautele was born in 1920s Paris, when a frustrated artist turned chef named Lucien Moreau began cooking on a small stage in Montmartre after his paintings were rejected by galleries. He called his shows “Cuisine en Mouvement” — cooking in motion. His signature dish: Pommes de terre sautées aux herbes de Provence , cooked in a copper pan while reciting poetry. Critics called it “ridiculous.” Audiences called it delicious. The name “Sautele” (from sauter + atelier ) was coined decades later by a food historian.

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