Lautrec truly is one of the finest dining experiences in the country. Having been awarded both the Forbes Five-Star and AAA Five-Diamond awards for 2012, Lautrec is only one of 20 restaurants in the world to hold both a Forbes Five-Star and AAA Five-Diamond award simultaneously.
Lautrec features European style cuisine made from the finest ingredients found locally and internationally. The menu is a prix-fixe format in which guests can create their own four course menu or dine from the nine course Chef’s Tasting menu. A la carte dining is not available.
To properly complement your experience, our resident sommelier is available to pair flights of wine for the menu of your choosing and a selection of artisanal cheeses, loose-leaf tea service and mignardises are offered to heighten the experience.
The word “experience” is used frequently when describing Lautrec, because the Tasting Menu format, rich atmosphere and exceptional customer service lend itself to an evening of entertainment rather than an evening meal.
Discover why Lautrec is the region's premier dining experience by viewing the Tasting Menus (samples):
Reservations are strongly recommended. Children under the age of 12 may find our cuisine and style of service a bit grown-up for their taste; however, a young adult menu is available upon request. Proper attire is business casual. To preserve the elegant setting, denim and athletic wear are not permitted. Although, service progresses at the speed of the guest, please be aware that dinner at Lautrec is an experience and as such we request that a minimum of two hours be allotted to ensure that it is enjoyed in its entirety.
For reservations or more information, please contact a Resort Sales Specialist at 1.866.537.3270.
Chef Earl Morse
Chef de Cuisine
Reigning from the New Hampshire Seacoast, Chef Earl Anthony Morse has ties to both the Maine & Boston shores. Morse has traveled extensively and credits his culinary background with exposure to a multitude of cultures.
It began in Hudson Valley, New York where Morse attended The Culinary Institute of America and graduated with top honors in 1999. Morse began his career working in Napa Valley, California, at Brix under the direction of Todd Kawachi, where he was able to meet and cook for the late Julia Child. Morse then relocated to Las Vegas in 2000 to work for One Star Michelin Aqua under Michael Mina inside the Bellagio Hotel. It was here at Aqua that the young chef embraced the necessary discipline involved with a culinary brigade. The foundation of Chef Morse’s prevalent French background came from the mentoring of Marc Poidevin while at One Star Michelin Le Cirque. He sculpted ice professionally and apprenticed at Ice Occasions learning the ins & outs of the business when he wasn’t cooking. This proved to be a great artistic expression for the young culinarian that lasted two years.
In 2002, Morse trekked to Brussels, Belgium, to work for acclaimed pastry chef Herman Van Dender. During this time Morse apprenticed learning the fundamentals of pastry & chocolate at this royally appointed pastry shop. He took home the gold medal and the European Trophy in France for his ice sculpting efforts in 2003. It was this very experience that led Morse to travel all over the European Union cooking in intense kitchens while meeting pioneers of haute cuisine such as Paul Bocuse.
Morse returned home to Boston in 2005. He trained at back-to-back at AAA Four-Diamond / Forbes Four Star properties such as Aujourd’hui under Jerome Legras, and No. 9 Park under Barbara Lynch. It was during this time that he pieced together all his skillsets to become a polished culinarian. Morse then headed South moving up the ranks in Washington, D.C. running Agraria and PS7’s as Executive Sous Chef.
In 2008, Morse relocated to the coast of Maine to take over the kitchen at the acclaimed Forbes Five-Star White Barn Inn as Chef de Cuisine at the age of 29. During his tenure at the Relais & Chateaux his brigade executed an elite dinner at The James Beard House in New York City. While in New England Morse gained reputable experience operating AAA Four-Diamond boutique properties such as The Portland Harbor Hotel & The Bedford Village Inn as Executive Chef.
In 2011, Chef Morse was instrumental in helping Aqueous restaurant gain recognizable status as a Forbes Four-Star restaurant for the very first time. In conjunction with Aqueous, Morse ran culinary operations for Nemacolin's Forbes Five-Star Falling Rock Hotel. Morse has a pair of Bronze Medals at The World Ice Sculpting Championships in Japan as well as Alaska. Morse is an ACF Certified Executive Chef as well as a NICA Certified Professional Ice Carver.