Chef Luc Holie – Jubilee Restaurant 

Chef Luc Holie

  • Where are you from? I’m from Albi (81), France
  • How long have you been in New York? 17 years in New York City
  • What was your job aspiration when you were a child? I wanted to be a chef or do something with sports
  • Three words to describe the food? Simply the best.


Steak Tartate

For 6 people

36 oz ground meat ( from filet mignon or top round free of fat)

3 oz capers

3 oz gherkins

5 oz onions

4 yolks

4 tbs mayonnaise

4 tbs ketchup

4 tbs extra virgin olive oil

12 drop tabasco

2 tsp worcestershire sauce

4 tbs chopped parsley

Chopped separately the capers, gherkins, parsley and onion. In a large bowl add all the ingredients to the meat and mix gently to combine all the flavor.
Serve the steak tartare with french fries and salad.

The Onions Soup recipe

For 6 people
Spanish onion 4 lb
Duck fat 6 oz
White wine 1 cup
Brown chicken stock 2 quarts
Fresh thyme 1 small bunch
Flour 1/4 cup
Salt pepper
Croutons
Shredded Swiss cheese 12 oz
Slice the onion thin. In a big pan ( or two) heat the duck fat sautéed  the onion until nice brown color add the flour mix well with the onion add the white wine and pour everything in a big saucepan add the chicken stock thyme salt and pepper cook slowly for about 45 mn (until onion very tender). Remove the thyme. Serve the soup on 6 bowls add the croutons then the cheese on top. Put the bowls in hot oven to melt the cheese. Serve very hot.