Elevating the Art of Farm-to-Table Cuisine
L'Etoile is a renowned restaurant located in the heart of Madison, Wisconsin. Established in 1976, the restaurant has a rich history of promoting local and seasonal offerings, which has made it a "shining star" in the Midwest's culinary scene. In 2005, Odessa Piper, the restaurant's founder and a pioneer of the sustainable food movement, sold L'Etoile to its current co-owners, Chef Tory Miller and his sister, Traci Miller. Under their ownership, the restaurant has continued to thrive, receiving numerous accolades, including Gourmet Magazine's "America's Top 50 Restaurants, " Saveur's "Top 100," and Madison Magazine's "2010 Chef of the Year."
Co-owner Dianne Christensen joined the team in 2007, and together they have expanded L'Etoile's first-floor bakery and opened Cafe Soleil, a casual lunch spot. In addition, they have established Graze, a gastropub that offers a wide selection of local and seasonal dishes, allowing the restaurant group to reach a larger audience and showcase the bounty of Wisconsin's rich agricultural landscape.
Philosophy
At L'Etoile, we are committed to supporting local farmers and artisan producers. We believe that this practice has a direct impact on our community by strengthening local economies, encouraging variety and enriching food traditions, and promoting health and wellness through natural, seasonal, and wholesome ingredients. By fostering strong farm-to-restaurant relationships, we instill in our employees the importance of knowing where our ingredients are sourced and educate our guests about the benefits of consuming local and seasonal foods.
Team
Our team is led by Chef Tory Miller, a James Beard Award winner and a passionate advocate for local and sustainable food systems. Chef Tory honed his culinary skills in New York City before returning to his roots in Wisconsin. Working alongside his mentor, Odessa Piper, at L'Etoile, Chef Tory rediscovered his love for local food and the Dane County Farmers' Market. This experience inspired him to open Graze and Sujeo (now closed), providing local-sourced cuisine to a broader audience.
Dianne Christensen, a co-proprietor and long-time food enthusiast, helps guide the business operations and supports L'Etoile's farm-to-school initiative. Our Operations Manager and Pastry Chef, Kristine Miller, brings her experience from Dough Baby Bakery and L'Etoile to create pastries that elevate the restaurant's wine and dine experience. Michael Kwas, the Wine Director, has been with L'Etoile since 1991 and curates a diverse and engaging wine list.
Supporting Local Farmers and Artisans
We are proud to work with a variety of local farmers, artisan producers, and purveyors. Some of our partners include:
- JenEhr Family Farm
- Sitka Salmon Shares
- ParKelm Farm
- Yumbutter
- Cary Ridge Farm
- Keewaydin Farm
- Bleu Mont Dairy
By working closely with these partners, we are able to provide our guests with the freshest, highest-quality ingredients that reflect the rich culinary culture of Wisconsin and the surrounding regions.
Restaurant Experience
The reviews highlight a mix of opinions about the restaurant, with some patrons praising the food, atmosphere, and service, while others express disappointment with certain aspects of their experience.
Food Quality
The food is a major highlight for many reviewers, with dishes like snails, Boeuf Bourguignon, creme brulee, French Onion Soup, and Goats Cheese Tarte receiving high praise. Some reviewers mention that the food is simple but well-prepared, while others appreciate the generous portions and fresh local ingredients.
Atmosphere and Service
The atmosphere is often described as relaxed, lovely, and quaint, with some reviewers appreciating the traditional French decor. The staff are frequently praised for being knowledgeable, helpful, and friendly, although one reviewer mentions a negative experience with a waitress.
Issues and Concerns
Some reviewers express disappointment with certain aspects of their experience, including a loud and vocal lady at a nearby table, too much sauce on a dish, and poor treatment by a waitress. One reviewer mentions that the restaurant is closing down soon, which may be a concern for potential customers.
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