​​​For all of you that we had the pleasure of sharing our love of food in the context of the spectacular resources of the Pacific Northwest, we’re thrilled to take the passion for food, flavor, and cooking nurtured in our dear Le Gourmand and Sambar into a different story; a tale to be shared beyond the humble Ballard neighborhood where our professional and personal stories first met.

To those of you that we haven’t had the honor of creating a meal for (yet), know that relationships are at the heart of everything we do. From beloved purveyors to cherished customers, our fulfillment and motivation for our return to the food community comes from these priceless connections.

​​Over the years, Le Gourmand, Sambar and now Marmite and Amandine garner both national and international praise from the NY Times, International Herald Tribune, Travel and Leisure, Time, Bon Appétit, Gourmet, Forbes, Esquire, Vogue, and countless others (below are a few of the accolades) –

Allecia Vermillion, October 2016, Seattle Met

Marmite Opening​

Megan Hill, October 2016, Eater Seattle
Upcoming Opening Marmite

Brandon Macz, October 2016, Capitol Hill Times
Capitol Hill Times Marmite & Chophouse Row

Ana Sofia Knauf, October 2016, The Stranger
Marmite
 
Bethany Jean Clement, March 2016, The Seattle Times
Seattle Times Amandine

Allecia Vermillion, December 2015, Seattle Met
Seattle Met Amandine

Rebekah Denn, September 2012, The Seattle Times
Interim Plans

Kathryn Robinson, March 2012, Seattle Met
Le Gourmand Legacy

Allecia Vermillion, August 2012, Seattle Met
Sambar

Nancy Leson, November 2005, The Seattle Times
Seattle Times Le Gourmand

​​​​​​​​From the mid-70s to present, Bruce Naftaly has quietly been leading a genuine food revolution. Before farm-to-table gained enough popularity to become a trendy phrase, he collaborated with farmers, foragers, growers and other purveyors to find insanely fresh, local, organic ingredients – a happy mission to secure the best the Northwest has to offer. His philosophy of giving impeccable ingredients their own voice within every finished dish continues to guide his culinary love affair of over four decades. He now brings it back to the basics, a humble foundation – after all, it’s all about the soups and sauces.


Bruce's cooking classes and more   www.legourmandseattle.com

About Chef BRUCE

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ONGOING CRITICAl ACCLAIM

SARA & BRUCE NAFTLY

About Chef Sara

“COOKING IS LIKE BREATHING; BESIDES BEING NECESSARY AND

LIFE SUSTAINING, IT’S THE RIGHT THING TO DO. LUCKY FOR US,

OUR LIFE VOCATION IS ALSO OUR JOY, FILLING EVERY ASPECT OF

WHO WE ARE TO EACH OTHER, OUR FAMILY, AND OUR

COMMUNITY.”

Sara's fascination with French cuisine began in Paris at age 4 with her first bite of a classic Parisian macaron. Growing up in both London and Paris, she spent her youth exploring the diverse regions throughout Europe sampling cuisine from some of the finest restaurants. Traveling the world turned into a lifelong obsession with many mentors along the way including respected private 

Chef Michel Boulard and Chef Susan Spicer at renowned Bayona in New Orleans before meeting Bruce and working alongside him for the next 15 years as the they endeared a generation of diners to the legacy of Le Gourmand showcasing the regional bounty of the Northwest.

 

More on Sara   www.amandineseattle.com