Conceived with legendary chef and food activist Alice Waters and led by acclaimed chef, writer, and cookbook author David Tanis, Lulu is a shared celebration of good food that is good for the planet. Lulu is a restaurant committed to prioritizing sustainability through local, regenerative food and design. Our mission focuses on procuring food directly from small, nearby farms practicing regenerative organic agriculture, which results in wholesome, delicious food grown using methods that combat the climate crisis.
Our restaurant is named after a wise Provencal cook, Lulu Peyraud, whose cooking and hospitality at Domaine Tempier in Bandol, France has always inspired David and Alice.
We can accommodate groups of 9-24 with our prix fixe menu (please refer to the information on our website). Parties larger than 24 people require a buyout. For more information, please visit:https://www.lulu.restaurant/partiesandevents
Please join us for a special five-course winemaker dinner with Arnot-Roberts.
About Arnot-Roberts
The focus of Arnot-Roberts is to produce distinctive, site-driven wines that highlight the nature of the unique terroirs in which the grapes are grown. Single-vineyard wines are the core of the production as well as a few appellation bottlings that clearly speak of their individual upbringings. Some of the vineyards are old and dry-farmed, some are newer plantings but all are farmed and cared for by passionate and conscientious growers, which is paramount to the fundamental goal of Arnot-Roberts: producing the most honest and expressive wines possible.