Léon 1909 in Shelter Island
Valerie Mnuchin invites some BFFs to taste-test Shelter Island's newest farm-to-table fare.
In advance of opening her new Shelter Island restaurant, Léon 1909, Valerie Mnuchin invites some friends to her home to taste-test chef Mason Lindahl’s farm-to-table fare.
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1/19Photograph by Doug Young“During the pandemic, I started spending a lot of time working with my dad on Shelter Island,” says Valerie Mnuchin, a first-time restaurant owner who has just opened Léon 1909, which is named for her paternal grandfather. “He was Belgian and spent half his life on the East End. I never met him, but I wanted the restaurant to be an homage to him, as well as a love letter to Shelter Island.”Photograph by Doug Young“During the pandemic, I started spending a lot of time working with my dad on Shelter Island,” says Valerie Mnuchin, a first-time restaurant owner who has just opened Léon 1909, which is named for her paternal grandfather. “He was Belgian and spent half his life on the East End. I never met him, but I wanted the restaurant to be an homage to him, as well as a love letter to Shelter Island.”
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2/19Photograph by Doug YoungValerie Mnuchin invited friends over to enjoy a tasting menu.
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3/19Photograph by Doug YoungThe menu is loosely inspired by La Chaumière, a restaurant in the South of France. “It’s very much about what’s fresh and in season,” Mnuchin says.Photograph by Doug YoungThe menu is loosely inspired by La Chaumière, a restaurant in the South of France. “It’s very much about what’s fresh and in season,” Mnuchin says.
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4/19Photograph by Doug YoungBrigitte Bardot, depicted in a work by Sam Samore, looks over the dining table, which is decked out in peonies, Mnuchin’s favorite flower. “Classic simplicity makes people feel relaxed. I don’t like things too fussy or overdone.Photograph by Doug YoungBrigitte Bardot, depicted in a work by Sam Samore, looks over the dining table, which is decked out in peonies, Mnuchin’s favorite flower. “Classic simplicity makes people feel relaxed. I don’t like things too fussy or overdone.
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5/19Photograph by Doug YoungA French rosé was poured during lunch.
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6/19Photograph by Doug YoungGuests Natasha Soni mixed her own custom cocktails with the help of Paul Sief, the restaurant’s mixologist.Photograph by Doug YoungGuests Natasha Soni mixed her own custom cocktails with the help of Paul Sief, the restaurant’s mixologist.
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7/19Photograph by Doug YoungSief also helped guest Stacey Stantom mix up a drink. Sief's Metropolitan is a twist on the Cosmo, twirled up with a citrus/strawberry finish.Photograph by Doug YoungSief also helped guest Stacey Stantom mix up a drink. Sief's Metropolitan is a twist on the Cosmo, twirled up with a citrus/strawberry finish.
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8/19Photograph by Doug YoungGuests Natasha Soni and Renee Brown peruse the menu.
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9/19Photograph by Doug Young"Sharing food around the table makes people feel at home,” Mnuchin says. “I want the restaurant to be like that.”Photograph by Doug Young"Sharing food around the table makes people feel at home,” Mnuchin says. “I want the restaurant to be like that.”
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10/19Photograph by Doug YoungChef Mason Lindahl mixes a salad, shared among the guests en famille.
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11/19Photograph by Doug YoungGuest Mindy Nam Dehnert checks out the table.
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12/19Photograph by Doug YoungMnuchin with guest Suzanne Peck.
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13/19Photograph by Doug YoungGuest Rebecca Sternthal savors her cocktail.
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14/19Photograph by Doug YoungStrozzapreti, the first course, was served with cherry tomatoes, Pecorino, and fresh basil.Photograph by Doug YoungStrozzapreti, the first course, was served with cherry tomatoes, Pecorino, and fresh basil.
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15/19Photograph by Doug YoungMnuchin and her guests say a cheer to good friends and delicious food.
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16/19Photograph by Doug YoungTo start, a red gem lettuce salad with roasted shallot vinegar, sherry, cherry tomatoes, mint, chives, tarragon, and peas.Photograph by Doug YoungTo start, a red gem lettuce salad with roasted shallot vinegar, sherry, cherry tomatoes, mint, chives, tarragon, and peas.
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17/19Photograph by Doug YoungAnother starter included scallop crudo with buttermilk, lime, pepitas, and olive oil.Photograph by Doug YoungAnother starter included scallop crudo with buttermilk, lime, pepitas, and olive oil.
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18/19Photograph by Doug YoungThe main course was sea bass with peperonata.
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19/19Photograph by Doug YoungLemon meringue tart was served for dessert. The tea set, a family heirloom, once belonged to Mnuchin’s grandfather.Photograph by Doug YoungLemon meringue tart was served for dessert. The tea set, a family heirloom, once belonged to Mnuchin’s grandfather.
The print version of this article appears with the headline: A Tasty Affair.
This article appears in the August-1 2022 issue of HC&G (Hamptons Cottages & Gardens).
