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THE RESTAURANT

Husband-and-wife team Tim and Lillian Lu own and operate Noisette Restaurant & Bakery, a new French restaurant in the LoHi neighborhood. Noisette offers a comfortable and elegant atmosphere with emphasis on technique, service, and refined presentation. Both the Restaurant and the Bakery are open five days per week, Wednesday through Sunday.

Noisette Restaurant, helmed by Chef Tim, serves food in the style of cuisine bourgeoise, French comfort foods with classic flavors. Chefs Tim and Lillian believe that the essential component to great tasting food is fresh and high-quality ingredients, and Noisette sources both locally and around the country to ensure that the dishes have some of the best meats, seafood, and vegetables available.

To complement the menu, the beverage program consists of carefully curated wines, beers, and liquors. The wine list primarily features French wines and Noisette serves several classically-inspired craft cocktails and a robust selection of apéritifs and digestifs.

Noisette’s bakery is run by Chef Lillian. Here, she provides guests with craveable items throughout the day. In the morning, a guest can drop in to pick up a cup of coffee and a warm croissant. For an afternoon treat, a guest can choose an éclair or a couple bonbons, then pick up a baguette to eat with dinner before heading home. Noisette
Bakery offers baked goods made with classic French technique based on Chef Lillian’s years of experience and knowledge of French cuisine and artisanal baking.

THE CHEFS

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Lillian Lu and Tim lu

Noisette Restaurant & Bakery's owners

Pastry Chef and Executive Chef 

TIM LU, EXECUTIVE CHEF AND CO-OWNER  


Having received a Le Grand Diplome from the French Culinary Institute (now known as the International Culinary Center) in 2008, Chef Tim is motivated by the adrenaline rush and the camaraderie of cooking in a restaurant kitchen.
 

With 18 years of experience, Chef Tim has worked every role in the kitchen, from prep cook to chef de cuisine, for distinguished New York City restaurants such as Nobu57, Ai Fiori, Costata, Le Coucou and most recently, as sous chef at Beckon in Denver, Colorado. As a chef de partie at Ai Fiori, Chef Tim played an integral role in helping the restaurant receive three NYTimes stars and one Michelin Star their first year before being promoted to sous chef the following year. During his tenure as executive sous chef of Le Coucou, the restaurant received three NYTimes stars, the James Beard Best New Restaurant award, one Michelin Star, and inclusion on the World’s 50 Best list.

 

In 2022, Chef Tim and his wife, Lillian, opened Noisette, a French restaurant in Denver, Colorado. As co-owner and executive chef, he places a strong emphasis on curating the entire dining experience from menu organization and selections to ensuring food is served at the proper temperature, seasoned to exacting standards, and prepared and presented in line with his background in fine dining. Additionally, he oversees the ambiance of the restaurant, including everything from architectural design to music, artwork, tableware, and lighting, all while directing day-to-day kitchen operations.

LILLIAN LU, PASTRY CHEF AND CO-OWNER  


With over 13 years of experience, Lillian Lu’s career spans across the industry with an emphasis on craft, precision, and problem solving.
 

Chef Lillian received her undergraduate degree from Barnard College in New York City and attended the French Culinary Institute (now known as the International Culinary Center) where she honed her classic French technique.
Before moving to Denver in 2018, Chef Lillian worked in the pastry departments at Michelin-star restaurants including Daniel, Aquavit, and Ai Fiori, as well as Vaucluse, Le Coucou, and Scampi. In her role as pastry chef, Chef Lillian curates a wide ranging, rotating menu of classic French staples and pastries, both savory and sweet. She prides herself on meticulous technique and the ability to create a consistent product made with the highest quality ingredients.

 

As co-owner of Noisette with husband, Tim, Chef Lillian ensures that all guests are provided with an exceptional and memorable experience. Whether it be the bakery-by-day or restaurant-by-night, she oversees the ambiance of the restaurant, from architectural design to music, artwork, tableware, and lighting.

THE DISH IN COMPETITION

CATEGORY BEST ENTREE
BALLOTINE DE CUISSE DE CANARD: Ballotine of duck leg, Sauce Albufera & thyme oil
BAGUETTE ET BEURRE NOISETTE: House-made baguette with cultured brown butter