snack: snackwire.nyc: solex and the mythical chef

A new French wine bar, Solex, opened in the East Village this week. Notable players are Frederick Twomey of the Bar Veloce empire, front-of-the-house man Christophe Charton-Michaud and a chef who's "reputation borders on mythical among chefs in New York." Full release after the jump.

SOLEX

Solex: a modern French wine bar.

By combining quick and efficient service in a relaxed, unobtrusive environment, we aim to bring a fresh and progressive perspective to the venerable culture that is French Wine.

Though not all will find themselves familiar with every region and/or grape that they come across on our list, we will always present choices that are approachable and interesting to most consumers.Naturally, in France, as in so much of the rest of Europe, it is unthinkable to drink wine without eating food. And since we constantly see so many different variations of “world cuisine", fusion cuisine, etc., come across our tables here in New York (and how lucky we are for that) we wanted to go back to the basics of classic French soul food.

The idea of combining fresh, bold French wines with somewhat rustic, yet almost decadent bites of food seems to us "an intriguing dichotomy." A glass of minty Chasselas juxtaposed with an expertly made quiche, frankly, appeals to us here at Solex.

The team:

Christophe Chatron-Michaud began his career in France’s 3 Michelin Star icon “L’Oasis", and came in New York in the early nineties to begin as a manager at the famed Bouley Restaurant on Duane Street. Since then, he opened and ran some New York City’s most prestigious restaurants, including Vong, Jean-Georges, and Daniel at a general manager level.

In 2000, he went to Las Vegas as a Director of Food and Beverages for MGM- Mirage, then Director Operations for Charlie Palmer’s restaurants. In 2006, Christophe formed his own Consulting Company in N.Y, while joining the Bar Veloce Group as Director of Operations.

Frederick Twomey is the proprietor of the Bar Veloce Group and the Basque inspired, Bar Carrera.He opened Bar Veloce in March 2000 which would go on to serve as the prime mover of the wine bar wave. With Solex, Frederick Twomey completes his goal of adding a French wine bar to his roster of wine bars, completing a life long dream of having a wine bar dedicated to each of his favorite wine and food cultures. Interesting to note, that Frederick worked with both Christophe and the chef at Jean-Georges.

Eric Hubert, another fellow Jean-Georges alumni, and most recently, the executive pastry chef at "The Ritz Carlton" in New York, will be manning Solex’s kitchen. Known as a ‘chef’s chef’, Eric’s food will exude the natural charm and honesty of the style of French cuisine served at Solex. Often preferring to be in the background, chef Eric has worked behind-the-scenes along with the greatest chef of Europe and The United States. His reputation borders on mythical among chefs in New York. And it’s with great enthusiasm that many look forward to sitting within the walls of Solex.

Solex opens November 5th, 2007.Located in Manhattan’s East Village -- without question, the most vibrant and exciting neighborhood in the city. Gentrified in many ways, East Village has still managed to keep its edge. We look forward to seeing you.

Solex is located at: 103 First Avenue, between E. 6 & 7 St.

Hours of Operation: 5 P.M.-2 A.M., 7 days a week.