My wife and I went there in October 2009 to celebrate our anniversary. This was after the announcement that the restaurant would be closing and since we had never been there before, we figured this would be our last chance. Although, our server was a bit coy when we mentioned the closing, so I was not surprised when the big announcement came that the restaurant would remain open.

Looking back, I cannot remember a single thing I ate other than a couple of the dessert cart items and as LaBan mentioned in his last review, our table was not crumbed one single time during the meal.

But my most vivid memory will always be that we were seated at a table near the kitchen and at one point my wife and I thought we smelled cigarette smoke. The next time a server opened the kitchen door, I spied Georges himself taking a drag off of a cigarette.

Oh, and this was also the night that Roy Halladay threw his no hitter against the Reds during the NLDS. I missed that for this?

my husband proposed to me in November 1990.
excellent service
excellent meal

still married after almost 20 years.

The MANY MANY MANY MANY hours in the cramp kitchen! Learning, when I thought I knew everything! Its an experience I have taken lessons not just in the kitchen but as I have become older in my life!! Thanks Chef, you will be missed!!!

I have been in restaurant managment or ownership for over 20 years. What I will remember is when I was last there, my friend and I walked down stairs. GP was there to greet us. He then hung our coats for us. Then he bussed a table for us and sat us. Here is one of the great chefs of the world, doing the little things that matter. That is why he was succesfull for so many years. In this business, no job is too small. I never forgot that. I think of that momment ever time I hang a guests coat, or pick up trash a guest may have dropped, or wipe a spill on the floor, in one of my restaurants. One day I will tell GP what a great impression he has left.

I am so sorry to hear that Le Bec Fin is closing! Although I wasn’t able to dine there as often as I would like, every time I did, Chef Georges would make us feel like old friends and regular customers. When taking my mother there for a birthday lunch, Chef came over to ask the occassion, and immediately ran off to fetch her a box of Le Bec Fin chocolates. Our most recent visit was to introduce my children to this wonderful dining experience, as well as celebrate my daughter’s and my birthdays. Although Georges was not there that evening, the meal and service exceeded our expectations as did each prior visit. We can remember each course, and my husband is now fearful that he won’t be able to taste the mushroom cappacino again, so we’ll have to stay tuned to where his latest chef goes to next! Years ago, my husband sent me to a cooking class with Georges at the Fretz Kitchen and gave me an autographed copy of his cook book. Our Thanksgivings have been trememendous ever since. When dining there after receiving his cook book, I asked the server if he left something out from the galette de crab since I hadn’t been able to master that. He later came to the table with black sea bass and said compliments of the Chef page 72&73. While I may not have mastered the crab, some of his other recipes have garnered raves (and even flowers) from my dinner guests. Thank you Chef for all of the wonderful memories, and helping this amateur look like a real expert occassionally. I guess I should learn how to master the crab now…I didn’t really care before because I could always go to Le Bec Fin to have it! You will be sorely missed, but enjoy your well deserved vacation!

Le Bec Fin,at it’s best, has been the finest example of hospitality I have ever known. I have had several meals there over many years. A skate dish with heirloom tomatoes, and cucumber tomato water was one of the best seafood dishes I have ever had. Artichoke soup with black truffle will stay with me always. Remembering that my wife does not like champagne, and sending us proseco instead was an act of subtle elegance. I could go on and on. Le Bec has stumbled here and there but show me one place that hasn’t. Over all, I will remember Le Bec Fin, and Georges Perrier with respect and gratitude. I have dined in many resteraunts in the U.S. and europe and Bec Fin was one of the world’s best.

I worked for chef for 11 years at Brasserie Perrier, chef is the greatest chef I’ve ever known! I owe my career to him, so many doors opened for me because of chef Perrier. He made alot of people very wealthy and because of his talent, hard work and the success of Le Bec fin made it possible for the cooks and servers that worked for him be highly desired to run other restauranteurs establishments. The people that decide to bad mouth chef should just show a bit more respect, chef gave back to the community and I never saw him decline a request for help no matter what. As for LeBans last review, you should have had the decency to call chef and state your issues and NOT posted that review. Chef deserved better! To chef I would like to say thank you for being who you are and thank you for making me a better chef!