In 1850, Alexandre Dumas wrote the book La Tulipe Noire. Within this story he wrote of the French Revolution and the times of Holland’s Golden Age, when the tulip was imported to Holland from Turkey. During the Golden Age, in the 1600’s, there was a competition to create the first “black” tulip. The first person to create such a treasure would receive the prize of 100,000 guldens. It is unfortunate but, even today we do not have a truly “black” tulip. It is the spirit of experimentation that the restaurant has received its name. The majority of the recipes that are served at Tulip Noir are products of experimentation over the past twenty years. With flavor and taste paramount, I strive to reduce unnecessary calories, and use fresh ingredients where possible. Always experimenting with herbs, vinegars, tea infusions and spices; and trying new flavors mixed with others. The family joke is... "Enjoy it now because you will never get it again". With the decision to start Tulip Noir, I began writing down the recipes and continue to experiment with fresh, natural ingredients to keep the four seasonal menus interesting.As we develop our seasonal menus, we will keep customer favorites, but add lighter fare during the Spring and Summer months, as well as heartier, comfort foods during Autumn and Winter. You will see changes on our tea and coffee menus, as well there will be a new soup to try every season. Our feeling is that for those that like a change we will offer items you will enjoy, but keep the basics for those that get attached to certain dishes. However, because it is a “freshness first” attitude at Tulip Noir, please note that if it isn’t in season we will not be serving it. For example, that fabulous strawberry salad for the summer menu will have to take a break from the menu during the fall and winter months, but a tasty cranberry, apple salad will be taking its place.We hope you enjoy the seasonal flavors of Tulip Noir along with us! Thanks for supporting a local Indianapolis business. See you soon!
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