New Blood At Lacroix
It looks like Lacroix (and the Rittenhouse Hotel in general) have done a bit of hiring and brought some new bodies into the kitchen and onto the floor.
The first is Tova du Plessis, who is coming aboard as pastry chef. That name sound familiar to you? It should. She did time at Le Bec Fin on the savory side as a sous chef, worked at Citron & Rose but, most notably, was the opening pastry chef at Avance, brought in by chef Justin Bogle to handle the sweet side of the menu. She was let go early on in Avance’s run (which, this month, might not be the worst thing in the world), but was quickly picked up by the team at Lacroix for this new gig.
Second on the roster, Justin Timsit, who’ll be on the floor as the new sommelier. One thing you need to know about Timsit? He achieved the only perfect score in the first round of exams from the Court of Master Sommeliers. For you wine nerds out there, that’s just gotta be impressive. Weirdly, Timsit comes to the wine world from the fashion world (which is not a normal path), but did his most recent wine-slinging time at Tagine in Beverly Hills.
Both du Plessis and Timsit are on the floor right now. And the Rittenhouse has them providing service for Lacroix, the tea room, the Library Bar and the hotel itself.