La Belle Helene / Jamie Lynch
French tradition is back in the Queen City—to stay. After closing its doors the summer of 2020, La Belle Helene, a Charlotte staple renowned for its exquisite cuisine and brasserie-style aesthetic, has reopened under the new ownership of the 5th Street Group and chef partner/Top Chef alum Jamie Lynch. With possession of the only French restaurant in uptown, the team holds many hopes for the future of the establishment, with its fresh menu, management and outlook.
Lynch, now at the helm of the revitalized LBH kitchen, is no stranger to the thrill of the industry. At the age of 16, he worked his first job as a dishwasher in a Massachusetts fishing town and discovered his love for the “intense, high-octane kitchen life.” From there, Lynch launched into his culinary career, studying at the New England Culinary Institute and allowing the U.S. to be his springboard for learning everything from the techniques of flavor to knife skills—landing prestigious positions under, and being mentored by the likes of Michael Mina, Andrew Carmellini, Charlie Palmer and Daniel Boulud.
The events of 9/11 brought Lynch from New York to North Carolina, where he quickly found himself enamored by sustainable farming and Charlotte’s vibrant food scene. Since then, the chef has opened 5Church Charlotte, been a Cheftestant on two seasons of Bravo's Top Chef and received five Best Chef awards from Charlotte Magazine. With the revitalization of La Belle Helene, Lynch is thrilled to bring new flavors to the restaurant Charlotteans—and it’s faithful returners—know and love.
Perhaps most exciting on the menu? Chef Lynch’s iconic French onion soup, made daily in traditional fashion. The recipe requires eight hours of careful preparation, and has quickly secured itself as a menu mainstay. Looking forward, the team anticipates releasing brunch and lunch options, and are thrilled to see Charlotte returning to its bustling uptown.
Out with the old:
-Removed the main bread station
-Took away the wine racks behind the bar
Maintaining its character:
-Kept the open kitchen
-The team felt the visible rotisserie added to the guest experience
In with the new:
-Fresh floral arrangements will be installed weekly
-Added live hanging plants
-The private dining room shelves are now filled with antique French decor
-Updated the restaurant’s logo
